Vegetarian Bolognese
A hearty, vegetable-forward sauce that replaces ground meat with lentils and grated cauliflower, offering a comforting, budget-friendly meal that's perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 cup lentils (brown or green recommended), rinsed
- 1 head cauliflower, grated (or finely chopped)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 can crushed tomatoes (about 14–15 oz)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Pasta of choice (spaghetti, rigatoni, pappardelle, or short pasta)
Instructions
Preparation
- Warm a large pot over medium heat and add the olive oil.
- Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté until the vegetables are soft and translucent, about 6–8 minutes.
- Stir in the grated cauliflower and cook for 4–5 minutes, letting some moisture evaporate.
- Add the rinsed lentils, canned crushed tomatoes, oregano, basil, and a generous pinch of salt and pepper. Stir to combine.
- Bring the sauce to a gentle simmer, reduce heat to low, and cover partially. Let it simmer for about 30 minutes, stirring every 8–10 minutes. Add water or stock if the sauce becomes too thick.
- While the sauce simmers, cook your pasta according to the package directions until al dente. Reserve a ladle of pasta water before draining.
- Taste the sauce and adjust seasoning. Toss pasta with some sauce or spoon sauce over plated pasta. Serve immediately.
Notes
For a thicker sauce, use red lentils or add a splash of balsamic vinegar or soy sauce to enhance umami. This dish makes great leftovers and can be frozen for up to 3 months.