Veggie Bolognese a great twist on a classic to feed the whole family. A ragu that’s rich and full of flavour.
Ingredients
200g dried Puy lentils
2 carrots
2 stalks of celery
100ml red wine or white wine
500ml organic vegetable stock
4 tablespoons tomato puree
optional: 1/4 teaspoon chilli powder
1 tablespoon olive oil
1 large onion,
1 garlic clove,
fine salt and freshly ground black pepper
METHOD
FINELY chop the onion, garlic, carrots and celery and set to one side.
HEAT the oil in a saucepan over a medium heat and fry the onion, celery and carrots for about 4 minutes, until soft and translucent.
ADD the garlic and cook gently for one minute
POUR in the wine and keep stirring for 2 minutes.
COVER the vegetables with the vegetable stock and add the tomato purée, lentils and chilli powder, if using.
SEASON with salt and pepper
COVER with a lid.
SIMMER for about 45 minutes, until the lentils are tender but firm to the bite adding more water if necessary.
SERVE on its own, over cooked pasta or rice with a handful of fresh herbs of your choice, we like to use fresh parsley.
Ingredients
200g dried Puy lentils
2 carrots
2 stalks of celery
100ml red wine or white wine
500ml organic vegetable stock
4 tablespoons tomato puree
optional: 1/4 teaspoon chilli powder
1 tablespoon olive oil
1 large onion,
1 garlic clove,
fine salt and freshly ground black pepper
