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Beef and Lentil Bolognaise

A hearty, comforting pasta sauce that's high in protein and deep with flavour. Recipe scales up and reezes well making it ideal for batch cooking.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 8 people
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 Tablespoon olive oil
  • 1 cup chopped red onion 1 medium
  • 1 cup diced celery or fennel
  • 1 1/2 pounds organic lean ground beef
  • 8 oz cremimi mushrooms or button
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano or Mediterranean herbs
  • 1 teaspoon freshly ground black peppe
  • 2 oz cans crushed tomatoes
  • 1 1/2 cups cooked lentils or 398 ml can, drained
  • 1 Parmesan rind or more
  • 1 bay leaf
  • 1 1/2 teaspoons fine sea salt or to taste

Instructions

    Cup of Yum
  1. In a large (6 qt) heavy bottomed pot, heat oil and add onion. Cook over medium heat for about 2 minutes, until the onion softens. Add in the celery and cook for another two minutes, stirring occasionally.
  2. Increase heat to medium-high and add in the ground beef. Brown the meat for 6-8 minutes, stirring it occasionally and breaking it apart with a sturdy wooden spoon or spatula.
  3. While the meat is cooking, grate the mushrooms on the large side of a box grater. Add mushrooms, garlic, oregano and pepper to the pot. Mix well and cook for 2 minutes.
  4. Empty in the cans of crushed tomatoes and the lentils. Stir the pot thoroughly, getting right to the bottom ofthe pot. Reduce heat to low, add the Parmesand rind and bay leaf. Simmer the bolognese for 90 minutes. Stir occasionally, scraping the bottom ofthe pot.
  5. Remove bay leaf and cheeserind. Add salt, stir bolognese well and taste. Adjust seasoning if desired. Serve over pasta or cool completely, then portion into freezer containers. Freeze for up to six months.

Notes

  • This is a rich sauce, meant to be assembled with care and then simmered slowly to develop deep flavour. It’s even better on the second day.