This simple vegan bolognese is an excellent example of a maximum approach to minimal ingredients.
The building block of this intensely flavourful ragu is the soffritto base — the classic mix of onions, celery and carrots is pushed further than usual, and cooks for around 15 minutes, which allows any water to cook out of the vegetables, deepening the flavours and drawing out sweetness. You will know it is ready when it starts to caramelise and the vegetables become silky.
Everyday green lentils are the body of this ragu. I love their heft and intense woodiness. They also hold their shape which offers a satisfying mouthfeel in a ragu like this one.
Lentils Bolognese Ragu Lentil Bolognese Lentil Ragu Pasta Vegan Ragu Vegan Pasta Soffritto
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