Our take on Bolognese is sure to satisfy vegans, vegetarians and meat lovers alike. Lentils and eggplant help make this sauce hearty and flavorful, while traditional Bolognese flavors are still present throughout each bite. Perfect for a cold, winter night!
1 tablespoon olive oil
1 cup dried lentils, cooked using package instructions
1 small onion, chopped
1 carrot, chopped
1 red bell pepper, chopped
½ large eggplant, chopped
½ cup red wine
3-4 garlic cloves, minced or pressed
28 oz can crushed tomatoes
2 tablespoons tomatoes paste
1 teaspoon dried oregano
1 teaspoon dried thyme
salt and pepper, to taste
In a large pot or cast iron skillet, heat olive oil over medium heat and add onion, garlic, pepper, carrot, and eggplant. Cook until tender and translucent.
Add thyme, oregano and salt and pepper to vegetables. Stir and continue to cook for 2-3 minutes, then mix in tomato paste throughout. Add the red wine, bring to a boil and then drop to a simmer, cooking until the liquid has started to reduce.
Add the crushed tomatoes and bring the pot back to a boil. Simmer and let the mixture cook for 10-15 minutes. Add the lentils and continue to simmer for 15-20 minutes. (The longer, the more flavorful!)
While the sauce cooks, cook spaghetti until al dente. When you’re ready to eat, add spaghetti to the sauce and toss. Garnish with parsley, basil, or your preference of fresh herb.
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