Spaghetti Bolognese

When you want a hearty meal that’s quick to prepare and tastes every bit like it came straight out of an Italian cucina, this recipe is for you!

Instructions

1. Warm the olive oil over medium heat in a large skillet. Add the onion, garlic, and carrot. Sauté for about 5 minutes, or until the vegetables start to soften and brown slightly.
2. Stir in the tomato paste and saute another minute.
3. Add the basil, oregano, salt, and chili flakes (if using). Stir well, then pour in the 120ml (1/2 cup) of wine or broth. Stir well and scrape the bottom of the pan.
4. Add the lentils (and walnuts, if using) along with 4 cups of the vegetable broth. Stir well and bring to a boil. Once boiling, reduce the heat to a simmer. Let it cook for 30 minutes, or until the lentils are tender.
5. Add the crushed tomatoes and balsamic vinegar. Taste and adjust seasoning as needed, adding more salt if desired. Simmer for another 10-15 minutes. This is a good time to start cooking the pasta.
6. Serve the sauce over the pasta, and top with nutritional yeast or vegan parmesan, if desired.

Notes

Depending on the type of lentils you’re using (and whether or not you include walnuts), you may need to add an additional 240-480ml (1-2 cups) of broth during cooking. The sauce should be thick enough to cling to the spaghetti but still easy to stir.