Italian · Main course · 1 h 5 min

Lentil Bolognese

Name: Lentil Bolognese
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 large onion, finely diced; 2 carrots, sliced; 1 stalk celery stick, sliced; 250 g button mushrooms, sliced; 1 tsp salt; 0.5 tsp pepper; 100 ml dry red wine; 3 cloves garlic, chopped; 3 tbsp tomato purée; 800 g chopped tomatoes (2 cans); 480 ml vegetable stock; 200 g brown lentils, dried; 0.5 tsp dried basil; 0.5 tsp dried oregano; 0.5 tsp dried rosemary; 400 g spaghetti; salt (for the pasta water); 2 tbsp parsley, chopped (to serve)

Vegan tomato sauce with lentils, mushrooms and vegetables, rich in umami, served with spaghetti.

As of: 11 October 2026

Preparation

Heat the olive oil in a large pan and soften the onion over a medium heat for about 2 minutes. Add the carrots, celery, mushrooms, salt and pepper and fry for about 5 minutes, until the mushrooms take on some colour.
Pour in the red wine and let it reduce almost completely, which takes about 4 minutes.
Stir in the garlic, tomato purée, chopped tomatoes, stock, lentils and dried herbs and bring to the boil.
Cover and simmer over a low heat for about 40 minutes, stirring occasionally, until the lentils are soft and the sauce has thickened.
Meanwhile, cook the spaghetti in plenty of salted water according to the packet instructions and drain.
Season the sauce with salt and pepper, spoon it over the spaghetti and sprinkle with parsley.

Drink with it

Red wine · excellent match
Sangiovese (Chianti Classico) or Montepulciano d'Abruzzo
Fresh acidity and medium tannins suit the tomato-driven sauce, and the cherry fruit and herbal notes follow the oregano and rosemary.
Which wine pairs with food? A simple approach to choosing
Rosé · good match
Full-bodied Italian rosé (e.g. Cerasuolo d'Abruzzo)
Red fruit and freshness pick up the tomato and let the earthy lentils take centre stage.
Pale lager · good match
Pils or helles, chilled
Fizz and fine bitterness refresh against the savoury sauce and the pasta.
Pils or Helles: What's the Difference?

With the same drinks

This pairs well too.

Italian · Main course · 1 h 5 min

Lentil Bolognese

Vegan tomato sauce with lentils, mushrooms and vegetables, rich in umami, served with spaghetti.

As of: 11 October 2026

Preparation

Heat the olive oil in a large pan and soften the onion over a medium heat for about 2 minutes. Add the carrots, celery, mushrooms, salt and pepper and fry for about 5 minutes, until the mushrooms take on some colour.
Pour in the red wine and let it reduce almost completely, which takes about 4 minutes.
Stir in the garlic, tomato purée, chopped tomatoes, stock, lentils and dried herbs and bring to the boil.
Cover and simmer over a low heat for about 40 minutes, stirring occasionally, until the lentils are soft and the sauce has thickened.
Meanwhile, cook the spaghetti in plenty of salted water according to the packet instructions and drain.
Season the sauce with salt and pepper, spoon it over the spaghetti and sprinkle with parsley.

Drink with it

Red wine · excellent match
Sangiovese (Chianti Classico) or Montepulciano d'Abruzzo
Fresh acidity and medium tannins suit the tomato-driven sauce, and the cherry fruit and herbal notes follow the oregano and rosemary.
Which wine pairs with food? A simple approach to choosing
Rosé · good match
Full-bodied Italian rosé (e.g. Cerasuolo d'Abruzzo)
Red fruit and freshness pick up the tomato and let the earthy lentils take centre stage.
Pale lager · good match
Pils or helles, chilled
Fizz and fine bitterness refresh against the savoury sauce and the pasta.
Pils or Helles: What's the Difference?

With the same drinks

Lentil Bolognese

Preparation

Drink with it

Sangiovese (Chianti Classico) or Montepulciano d'Abruzzo

Full-bodied Italian rosé (e.g. Cerasuolo d'Abruzzo)

Pils or helles, chilled

This pairs well too.

Aubergine Parmigiana (Parmigiana di melanzane)

Aubergine Rolls with Mozzarella and Tomato Sauce

Black Bean Burger

Lentil Soup with Tomato and Cumin

Lentil Bolognese

Preparation

Drink with it

Sangiovese (Chianti Classico) or Montepulciano d'Abruzzo

Full-bodied Italian rosé (e.g. Cerasuolo d'Abruzzo)

Pils or helles, chilled

This pairs well too.

Aubergine Parmigiana (Parmigiana di melanzane)

Aubergine Rolls with Mozzarella and Tomato Sauce

Black Bean Burger

Lentil Soup with Tomato and Cumin