📝 About This Recipe
This plant-based reimagining of the classic Bolognese replaces minced meat with protein-rich French green lentils, offering a hearty texture and deep, earthy flavor. Slow-simmered with a traditional soffritto, dry red wine, and a touch of balsamic, this sauce achieves a complex richness that rivals any traditional ragu. It is the ultimate comfort food for those seeking a wholesome, soul-warming meal that doesn't compromise on the robust essence of Italian soul food.
🥗 Ingredients
The Base (Soffritto)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (finely diced or grated for texture)
- 2 pieces Celery Stalks (finely diced)
- 4 cloves Garlic (minced)
The Body
- 1 1/4 cups Dry Puy or Green Lentils (rinsed and picked over)
- 2 tablespoons Tomato Paste (double concentrated)
- 28 ounces Crushed Tomatoes (San Marzano preferred)
- 1/2 cup Dry Red Wine (such as Chianti or Merlot)
- 3 cups Vegetable Broth (low sodium)
- 1 tablespoon Balsamic Vinegar (aged)
Herbs and Seasoning
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Smoked Paprika (for a hint of depth)
- 1 piece Bay Leaf (dried)
- to taste Sea Salt and Black Pepper
- 1/4 teaspoon Red Pepper Flakes (optional for heat)
For Serving
- 1 pound Pappardelle or Tagliatelle (dried or fresh)
- 1/4 cup Fresh Basil (torn or chiffonade)
- 1/4 cup Parmesan Cheese or Nutritional Yeast (grated)
👨🍳 Instructions
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1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
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2
Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent. Do not rush this; the soffritto is the flavor foundation.
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3
Stir in the minced garlic and cook for another 60 seconds until fragrant.
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4
Add the tomato paste and smoked paprika. Stir constantly for 2 minutes, allowing the paste to darken to a brick-red color to caramelize the sugars.
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5
Pour in the red wine to deglaze the pot, scraping up any browned bits (fond) from the bottom with a wooden spoon. Let the wine simmer until reduced by half.
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6
Add the rinsed lentils, crushed tomatoes, vegetable broth, dried oregano, and the bay leaf. Stir well to combine.
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7
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover partially with a lid.
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8
Simmer for 35-45 minutes. Check at the 30-minute mark; the lentils should be tender but still hold their shape. If the sauce looks too thick, add a splash more broth.
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9
While the sauce simmers, cook your pasta in a large pot of salted boiling water according to package directions until al dente.
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10
Once the lentils are cooked, remove the bay leaf. Stir in the balsamic vinegar and season generously with salt and black pepper to taste.
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11
Optional Chef's Trick: Use an immersion blender to pulse the sauce 2-3 times. This breaks up a few lentils and creates a creamier, 'meatier' consistency without losing the texture.
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12
Add the cooked pasta directly into the sauce pot along with a splash of pasta water. Toss for 1 minute to allow the sauce to coat the noodles perfectly.
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13
Serve in warm bowls, garnished with fresh basil and a generous dusting of Parmesan or nutritional yeast.
💡 Chef's Tips
Use French Green (Puy) or Beluga lentils for the best results, as they hold their shape; avoid red lentils which will turn into mush. To add an extra layer of umami, stir in a teaspoon of soy sauce or miso paste along with the broth. If you have a Parmesan rind in your fridge, drop it into the sauce while it simmers for a salty, nutty depth of flavor. This sauce tastes even better the next day, making it a perfect candidate for meal prep or making ahead for dinner parties. For a gluten-free option, serve this over roasted spaghetti squash or zucchini noodles.
🍽️ Serving Suggestions
Pair with a glass of the same red wine used in the recipe, such as a medium-bodied Sangiovese. Serve alongside a crisp arugula salad with a lemon-truffle vinaigrette to cut through the richness. Warm, crusty garlic bread is essential for mopping up any leftover sauce. For an extra indulgent touch, top each bowl with a dollop of fresh ricotta cheese.