Beef and Lentil Bolognese

A rich and delicious Bolognese sauce made with beef, lentils and mushroom.

Course Main Course

Cuisine Italian

Keyword bolognese, pasta sauce

Prep Time 30

Cook Time 4

Total Time 4 30

Servings - 6

Calories 214kcal

Author Lauren

2 tsp extra virgin olive oil
1 medium yellow / brown onion, diced
4 cloves garlic, minced
250 g ground beef / mince (Note 4)
2 medium carrots, diced
1 medium zucchini / courgette, diced
1 cup mushrooms, finely diced (Note 5)
1 cup frozen chopped spinach,
3 tsp Masterfoods Italian herbs
2 bay leaves
1/2 cup dry white wine (Note 6)
2 400 g cans diced tomatoes
2 tbsp tomato paste
2 chicken stock cubes, preferably reduced salt (Note 7)
2 pinches ground cinnamon
1 pinch ground nutmeg, either whole or ground
1 400g can lentils, drained & rinsed, preferably no added / salt reduced (Note 8)

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.
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.
Add the vegetables, mushroom, Italian herbs and bay leaves to the pot. Cook for 4-5 minutes, stirring regularly.
Pour in the white wine. Bring to a simmer and cook for 2-3 minutes, while scraping the bottom of the pot.
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 for4-6 hours. Stir occasionally. Add extra water if the sauce becomes too thick for your taste.
Once the sauce has thickened to your liking, add the lentils and stir to mix. Remove the pot from the heat. If you want the lentils to be mushy and blend in with the sauce, cook for an extra 30 minutes.
Serve the Beef and Lentil Bolognese sauce over wholemeal pasta and with an optional sprinkle of parmesan cheese. Bon appetit! (Note 9)

Health benefits / nutrition – In depth nutrition details about this recipe and ingredients are in the post above.
Instructions with photos – Detailed in the post above.
Measurements – This recipe uses 250ml cup and 20ml tablespoons measurements. Using US cups / tablespoons may alter the results of the recipe.
Ground 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.
Mushroom – Oyster or cremini / Swiss brown. However, any mild flavoured mushroom would work, excluding shitake.
Dry white wine - Pinot grigio, Savuignon blanc or unoaked chardonnay. You can use red wine instead of white, or just leave it out.

- Recommend red wines include malbec, Sangiovese / chianti, merlot. Other reds with high tannins can make the sauce bitter or too intense.

Stock cubes - I use Massel 7's chicken style stock cubes, which are much lower in sodium. They are also vegan friendly.
Lentils - Can be substituted for dry lentils, but the texture and cooking time can vary with each type of lentil. Use half a cup of your lentil of choice with 1 1/2 cups of water.

- Green or Brown lentil – These lentils will hold their texture and shape while being cooked for longer periods. Add them to the Beef and Mushroom Bolognese in step 6, or when adding liquid to the slow cooker. Puy lentils are a type of green lentil.
- Black lentil (aka Beluga lentils) - Are rich, and have the most flavour out of all the lentils. Hold their structure and texture similarly to green / brown lentils.
- Yellow or Red lentils – Generally take 10 minutes and will turn mushy if cooked for a long time. Could be a good choice for kids or young children who are picky eaters or don’t like the look of lentils.

Hot tip - Add the pasta to the pot with 1/4 - 1/2 a cup of reserved pasta water and stir to mix!
Slow cooker - This tinned lentil Bolognese sauce is perfect for making in a slow cooker! Simply follow the recipe to step 4, then transfer the vegetables and ground meat to the slow cooker. Add the remaining ingredients and cook on low for 6 - 7 hours. Add the canned lentils, stir through and serve.
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 use infused extra virgin olive oil.
Vegan / vegetarian / meat free – Remove the meat and add an extra can of lentils.
Storage
- Fridge - Will keep for up to 3 days in an airtight container in the fridge.
- Freezer - up to 3 months if put into the freezer. To defrost, leave the container of Lentil and Beef Bolognese in the fridge overnight.
- Reheat - In a microwave safe container and heat in the microwave until warm. If dry, add a splash of water and mix.
Nutrition - Calculated per serve, assuming 5 serves without pasta.