Recipe

Vegetarian bolognese

Don't let all the meat eaters have all the fun! This tempting vegetarian bolognese might just woo over to the veg side!

  • 30 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion (200g), chopped finely
  • 2 cloves garlic, crushed
  • 2 tablespoons coarsely chopped fresh basil
  • 1 teaspoon dried oregano leaves
  • 400 grams canned diced tomatoes
  • 400 grams canned tomato puree
  • 400 grams brown lentils, drained, rinsed
  • 400 grams spaghetti
  • 1/3 cup (25g) finely grated pecorino cheese
  • 2 tablespoons small basil leaves, extra

Method

  • 1
    Heat oil in a large deep frying pan over medium heat; cook onion, stirring, for 5 minutes or until golden. Stir in garlic, herbs, diced tomatoes and puree; cook for 5 minutes. Add lentils, then bring to the boil; cook, covered, for 4 minutes or until sauce thickens. Season to taste.
  • 2
    Cook pasta in a large saucepan of salted boiling water following packet directions until tender; drain. Return pasta to pan.
  • 3
    Cook pasta in a large saucepan of salted boiling water following packet directions until tender; drain. Return pasta to pan.

More From Women's Weekly Food