Lentil Bolognese

Loving the vegan lifestyle, but missing some of your favorite meat based dishes? This recipe for vegan Bolognese sauce combines lentils and mushrooms in a savory and satisfying sauce that is so healthy and flavorful, you’ll never miss the meat!

Serves 6

 2 tbsp Colavita Olive Oil
 1 small onion finely chopped
 1 carrot peeled and finely chopped
 1 stick celery finely chopped
 2 cloves garlic, smashed
 10 oz button or brown mushrooms finely chopped
 1 red bell pepper cored and finely chopped
 1 tsp dried sage
 1 tsp dried oregano
 1 tsp smoked paprika
 ¼ cup red wine (optional)
 2 Tetra Carts Colavita Diced Tomatoes
 2 cups vegetable stock
 ½ cup dried red lentils
 Salt and pepper to season
To Serve
 1 package Colavita Rigatoni
 Finely chopped parsley

1

Heat the Colavita olive oil in a wide, deep saucepan. Add garlic, onion, carrot, and celery and cook over a medium-low heat until softened. Season with salt and pepper, and stir occasionally, about 10 minutes.

2

Add mushrooms, red pepper, sage, oregano and smoked paprika. Continue to cook, stirring often, until golden and fragrant. This stage should take about 10 minutes.

3

Add the red wine, if using, and stir for a minute to allow it to evaporate.

4

Add Colavita Diced Tomatoes, vegetable stock and lentils, along with a little more salt and pepper. Bring to a boil, cover, lower the heat and leave to cook on low heat for 30 minutes.

5

Remove the lid and check the lentils for doneness. If needed, cook an additional 10 minutes until tender.

6

Taste and adjust the seasoning with more salt and pepper if needed.

7

Cook rigatoni according to packet directions, drain, reserving 1 cup of the past cooking water.

8

Mix the sauce and rigatoni together in the large pot over low heat, adding a little pasta water at a time to help coat the pasta in the sauce.

9

Serve with a generous sprinkle of chopped parsley.