Description
Delicious Vegetarian Bolognese
Ingredients
Scale
- 1.5 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1.5 teaspoons kosher salt, plus more to taste
- Freshly ground black pepper to taste
- 1 (5.3-ounce) tube tomato paste
- 0.5 cup dry red wine (optional)
- 3 cups vegetable broth
- 1 cup red lentils, soaked
- 0.25 cup walnuts or pecans, crushed finely
- 1 (14.5-ounce) can crushed tomatoes or whole peeled tomatoes, crushed by hand
- 1 tablespoon high-quality balsamic vinegar
- 12 to 16 ounces long, wide pasta
- Flat-leaf Italian parsley or fresh basil, chopped or slivered (optional)
Instructions
- Submerge 1 cup of red lentils in water for 30 to 60 minutes. Concurrently, dice the large onion, mince the garlic cloves, and finely crush the walnuts or pecans, preparing all other ingredients as needed.
- Warm a 12-inch deep sauté pan or Dutch oven over medium-high heat. Add 1.5 tablespoons of olive oil. Once shimmering, introduce the diced onions and a pinch of salt. Stir occasionally for approximately 5 minutes until a light brown fond begins to form. Deglaze the pan by adding a few tablespoons of water and stirring. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until they are tender and golden brown, about 9 to 10 minutes.
- Incorporate the minced garlic, dried thyme, dried oregano, 1.5 teaspoons of kosher salt, and freshly ground black pepper to taste. Stir frequently and cook for 60 to 90 seconds until fragrant.
- Stir in the 5.3-ounce tube of tomato paste, stirring very frequently, and cook for 2 to 3 minutes until it deepens to a darker red hue, indicating caramelization.
- If utilizing dry red wine, pour 0.5 cup into the pan to deglaze, actively scraping any browned bits from the bottom. Cook for 1 to 2 minutes until the alcohol aroma dissipates and the mixture becomes jammy.
- Pour in 3 cups of vegetable broth, deglazing the pan by stirring any browned bits from the bottom and incorporating the broth with the tomato paste. Stir in the soaked lentils and crushed walnuts or pecans. Bring the mixture to a boil, then reduce heat to medium-low to maintain a rapid simmer for 20 minutes, stirring periodically.
- Introduce the 1 (14.5-ounce) can of crushed tomatoes. Continue to simmer for an additional 15 to 20 minutes, or until the lentils are tender yet retain a slight al dente bite. Stir occasionally to prevent scorching and sticking, adjusting heat or adding a touch of water if necessary. A 20-minute simmer is recommended for deeper flavor development.
- Concurrently, bring a large pot of water to a rolling boil and season generously with salt. Add the 12 to 16 ounces of long, wide pasta and cook according to package directions until just al dente. Reserve about a ladleful of the pasta cooking water before draining the pasta thoroughly; do not rinse.
- Taste the Bolognese and adjust seasonings with additional salt and freshly ground black pepper as desired. Stir in 1 tablespoon of high-quality balsamic vinegar to finish.
- Add the hot, cooked pasta directly to the Bolognese sauce and toss to ensure each strand is thoroughly coated. If needed, incorporate a small amount of the reserved pasta water to achieve the desired consistency. Serve immediately, optionally garnishing with chopped flat-leaf Italian parsley or fresh basil. For storage, combine only the amount of sauce to be consumed with pasta; store any remaining Bolognese sauce separately in an airtight container in the refrigerator.
Notes
- Adjust salt and pepper to taste.
- Use fresh herbs for better flavor.
- Store leftover sauce separately from pasta.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Vegetarian Bolognese, Pasta, Plant-based, Lentils, Sauce