Red Lentil Bolognese Sauce

Our Bolognese (meat sauce) is thickened and deliciously, nutritiously enhanced with the addition of red split lentils. Serve on top of pasta or in your favourite lasagna recipe!

Course Dinner & Main Course

Key Ingredient Lentils

Prep Time 10

Cook Time 30

Total Time 40

Servings cups (2.5 L)

Calories 225

Ingredients

1 Tbsp (15 mL) canola oil
1 large onion, diced
3 cloves garlic, minced
1.5 lbs (750 g) lean ground beef, pork or a mixture of each
2 stalks celery, sliced
2 large carrots, grated
1/2 cup (125 mL) dry red split lentils
1 can (28 oz/796 mL) plum tomatoes
2 cups (500 mL) vegetable or beef broth
2 tsp (10 mL) dried Italian mixed herbs
salt & pepper, to taste
pinch of red pepper flakes, if desired
fresh chopped parsley, to garnish, if desired
grated Parmesan cheese, to garnish, if desired

Instructions

In a large skillet or heavy Dutch oven, add oil, onion and garlic and cook over medium heat, stirring often, just until softened and fragrant.
Increase heat to medium high, add ground meat and cook, breaking up into smaller pieces until browned, about 10 minutes.
Add celery, carrots, red lentils, tomatoes, broth and herbs and stir well. Reduce heat to simmer and cook for 20-25 minutes, stirring occasionally.
Meanwhile, cook desired pasta allowing for appropriate timing and according to pasta directions.
Taste sauce and season with salt and pepper, if desired. Serve with pasta and optional toppings. Enjoy!

Notes

Adjust herb seasonings to taste during cooking time.
Make ahead and reheat the next day or freeze up to 3 months.

Nutrition