27min 4 ppl
Mushroom Bolognese
75 minutes
4 people
Hardover 60 min or 12+ steps
75 min · 11 steps
Hard: over 60 min or 12+ steps
490 kcalper person
Protein 24g
Carbs 72g
Fats 10g
About this dish
A deeply savoury ragu built from mixed mushrooms and lentils slow-cooked in red wine and tomatoes — meatier in texture and flavour than you'd expect, and genuinely satisfying.
Allergy Info
Dairy, Gluten, Soya
Diet Info
Vegetarian
Ingredients
Fresh Produce
- mixed mushrooms (chestnut and portobello)finely chopped400 g
- large onionfinely diced1
- carrotsfinely diced2
- celery sticksfinely diced2
- garlic clovesminced4
Dairy & Eggs
- Parmesan to serve
Tins & Jars
- tomato purée2 tbsp
- tinned chopped tomatoes400 g
- vegetable stock400 ml
Dried Goods
- spaghetti or tagliatelle320 g
- dried green lentilsrinsed150 g
Spices & Seasonings
- dried oregano1 tsp
- bay leaf1
- salt to taste
- black pepper to taste
Oils & Condiments
- olive oil2 tbsp
- dry red wine150 ml
- soy sauce1 tsp
Utensils
- large heavy-based saucepan
- large pot for pasta
- wooden spoon
- chef's knife
- chopping board
- colander
- measuring jug
Method
1
Finely chop the mushrooms, finely dice the onion, carrots and celery, and mince the garlic. Rinse the lentils.
Approx. 15 minutes
2
Heat the olive oil in a large heavy-based saucepan over medium heat.
Approx. 2 minutes
3
Add the onion, carrots, and celery. Cook for 10 minutes, stirring occasionally, until softened and golden.
Approx. 10 minutes
4
Add the garlic and cook for 1 minute until fragrant.
Approx. 1 minutes
5
Add the mushrooms and cook for 8 minutes, stirring occasionally, until all moisture has evaporated and they are golden.
Approx. 8 minutes
6
Stir in the tomato purée and soy sauce. Cook for 2 minutes.
Approx. 2 minutes
7
Pour in the red wine and cook for 3 minutes until mostly evaporated.
Approx. 3 minutes
8
Add the tinned tomatoes, vegetable stock, lentils, oregano, and bay leaf. Season with salt and pepper.
Approx. 2 minutes
9
Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 35 minutes, stirring occasionally, until the lentils are tender and the sauce is thick.
Approx. 35 minutes
10
Cook the pasta in heavily salted boiling water until al dente. Reserve 100ml pasta water before draining.
Approx. 10 minutes
11
Toss the pasta with the ragu, adding a splash of pasta water if needed. Serve with parmesan.
Approx. 2 minutes
