Beef and Lentil Bolognese

There is nothing as iconic in Italian food as Bolognese. This homemade Beef and Lentil Bolognese is rich, delicious, and satisfying, but can also be made on a budget! A hearty lentil, beef and mushroom Bolognese sauce, made with tomato, garlic, herbs and spices that will have the family coming back for more!

Simple, healthy & tasty

Now, this is by no means a genuine authentic Bolognese sauce recipe. It’s kind of a blend between northern and southern Italy styles, but dairy free. However, I think it still would’ve gotten my Nonna’s approval.

Don’t let all the veggies fool you, this Beef and Lentil Bolognese sauce still has a great, rich meat flavour. Once the veggies are chopped, you just throw it together and let it cook – super easy! Great for cleaning out those leftover veggies – you can also customise it – vegan, vegetarian, and more!

Nutrition

Is lentil bolognese healthy?

Yes! As a dietitian, I love this simple Beef and Lentil Bolognese sauce because is loaded with healthy vegetables and lentils, but also tastes amazing. What makes this recipe a fantastic choice because:

• It’s high protein, with 20g per serve. You get protein from the beef, but also plant-based protein from the lentils. So you know it’s going to keep you full!
• It is loaded with fibre, with a whopping 9g per serve. The lentils and veggies are full of dietary fibre, which feeds our gut bacteria. Making this a great recipe for supporting your gut health.
• Low fat (particularly, saturated fat) when compared to other Bolognese recipes, because it uses less meat.
• Uses mostly low GI ingredient and contains no added sugar – so it is less likely to spike blood glucose and insulin levels.
• Lower in sodium compared store bought Bolognese sauces, which is more beneficial for our blood pressure and heart.
• Loaded with vitamins and minerals – such as potassium, phosphorus, iron, folate, and vitamins A and K.

Beef & Lentil Bolognese sauce ingredients

• Onion and garlic – Classic staple ingredients for any Bolognese sauce.
• Ground beef / mince – Preferably lean to reduce the amount of fat, but this recipe works with any ground beef within your budget. Beef is best for this recipe, as it has more flavour. Whereas pork adds more juiciness. Since we’re cutting back on the meat, we want to maximise that flavour.
• Vegetables – Although not traditional, I use carrot, zucchini, white cup mushroom and frozen spinach. Mushroom adds to the meaty texture. Whereas the zucchini and spinach melt into the sauce to give a thick, chunky texture (you wouldn’t even know they were there!).
• Spices – I used a combination of Masterfoods Italian herbs, bay leaves, cinnamon and whole nutmeg. The Italian herbs and bay leaves give the sauce more depth of flavour. While cinnamon and nutmeg are great for balancing the acidity of the tomatoes without using sugar.
• White wine;
• Tinned tomatoes – Because it is not a Bolognese sauce without tomatoes!
• Tomato paste – Adds a richness of the sauce.
• Stock cubes – Choose reduced salt or low sodium (per 100g) bouillon / stock cubes or powders. I use Massel 7’s chicken style stock cubes, which are much lower in sodium. They are also vegan friendly.
• Lentils – Are the perfect substitute for mince due to their meaty texture. While lentils are not traditional, they are great way of adding extra nutrients, protein and fibre to Bolognese. Lentils, canned or dried, are also very cheap compared to beef (AUD$11.00 vs $2.62 per kg), which helps bring down the cost. Choose low / reduced salt canned lentils, I get mine from Woolworths.

The best wine for bolognese

Authentic Italian Bolognese traditionally uses dry white wine. I also recommend it for this Lentil and Beef Bolognese, as it enhances the flavour, but doesn’t overpower the meat and sauce. The following are wines that I would use are:

• Pinot grigio – Light, dry and clean – a classic widely used in Italy.
• Sauvignon blanc – Is crisp and zesty, with citrus notes.
• Unoaked chardonnay – Dry and smooth, has a clean fruit flavour without the oak.

I don’t recommend using cooking wine, as it may have added salt or sweeteners. A general rule I follow, if it’s good enough to drink, it’s good enough for cooking.

How to make Beef & Lentil Bolognese sauce

1. Heat extra virgin olive oil in a large pot over medium – high heat. Add the onion and garlic and cook for 2-3 minutes or until the onion becomes soft and fragrant. You’ll know they’re almost done when you get that beautiful smell of onion and garlic.
2. Increase the heat to high and add the ground beef to the pot. Cook, while breaking it up with a wooden spoon until it is almost completely browned.

3. Add the vegetables, mushroom, Italian herbs and bay leaves to the pot. Cook for 4-5 minutes, stirring regularly.
4. Pour in the white wine. Bring to a simmer and cook for 2-3 minutes, while scraping the bottom of the pot.

5. Add the tomato paste, diced tomatoes, stock cubes, remaining spices and enough water to cover the top of the Bolognese sauce. Stir the sauce and bring to a simmer. Put the lid on the pot, reduce the heat to medium and cook for 4-6 hours. Stir occasionally. Add extra water if the sauce becomes too thick for your taste.

6. Once the sauce has thickened to your liking, add the lentils and stir to mix. Remove the pot from the heat. If you want mushy lentils that blend in with the sauce, cook for an extra 30 minutes.

7. Serve the Beef and Lentil Bolognese sauce over wholemeal pasta and with an optional sprinkle of parmesan cheese. Bon appetit!

Other ways to make Beef & Lentil Bolognese sauce

Slow Cooker

This Beef and Lentil Bolognese Sauce is perfect for making in a slow cooker!

1. Follow the recipe to step 4.
2. Transfer the vegetable mince mix to the slow cooker. Add the remaining ingredients and cook on low for 6 – 7 hours.
3. Add the canned lentils, stir through and serve. Refer to the section below if you want to use dried lentils.

Use half a cup of your lentil of choice with 1 1/2 cups of water.

Storage

This tinned Lentil Bolognese Sauce will keep for up to 3 days in an airtight container in the fridge. To reheat, add it to a microwave safe container and heat in the microwave until warm. If dry, add a splash of water and mix.

Otherwise, up to 3 months if put into the freezer.

To defrost, leave the container of Lentil and Beef Bolognese in the fridge overnight.

Other dietary variations

• Gluten free – Make sure to use gluten free certified pasta or gnocchi.
• Low sodium – Reduce the stock cubes to one and don’t add salt to pasta water.
• No garlic / onion – Leave them out, or substitute with infused extra virgin olive oil.
• Vegan / vegetarian / meat free – Remove the meat and add an extra can of lentils.

Watch how to make it

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