Beef and Lentil Bolognese
This hearty Beef and Lentil Bolognese combines lean ground beef with protein-rich lentils in a robust tomato sauce infused with aromatic herbs and vegetables. Perfect for pasta night with added nutrition and depth.
Ingredients
- 1 pound lean ground beef
- 1 cup dried green or brown lentils rinsed and drained
- 1 large onion finely diced
- 2 medium carrots finely diced
- 2 celery stalks finely diced
- 4 garlic cloves minced
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 cup red wine or beef broth for alcohol-free version
- 2 28 oz cans crushed tomatoes
- 2 cups beef or vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes optional
- 2 teaspoons salt adjust to taste
- 1 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- Fresh basil or parsley for garnish
- Freshly grated Parmesan cheese for serving
- 1 pound pasta of choice for serving
Instructions
- Prepare your base. Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add onions, carrots, and celery, cooking for 5-7 minutes until softened but not browned.
- Add aromatics. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it as this can create bitterness.
- Brown the meat. Add ground beef to the vegetable mixture, breaking it apart with a wooden spoon. Cook until no longer pink, about 5-6 minutes.
- Enhance with tomato paste. Add tomato paste and stir continuously for 2 minutes, allowing it to caramelize slightly which deepens the overall flavor of your sauce.
- Deglaze the pan. Pour in the red wine (or broth), scraping up any browned bits from the bottom of the pan. Let it simmer until reduced by half, about 3-4 minutes.
- Add lentils and liquids. Stir in the rinsed lentils, crushed tomatoes, and broth. Add bay leaves, dried herbs, red pepper flakes, salt, and pepper.
- Simmer properly. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover partially with a lid and cook for 25-30 minutes, stirring occasionally, until lentils are tender but still hold their shape.
- Finish with acid. Remove bay leaves and stir in balsamic vinegar. Taste and adjust seasonings as needed.
- Rest before serving. Allow the sauce to sit for 5-10 minutes before serving – this short rest helps flavors meld together.
- Serve with pasta. Toss with your favorite cooked pasta, garnish with fresh herbs and a generous sprinkle of Parmesan cheese.
Notes
- For a thicker sauce, simmer uncovered during the final 10 minutes of cooking.
- This sauce develops even more flavor overnight, making it perfect for meal prep.
- For a smoother texture, you can pulse half the sauce briefly in a food processor.
- Freeze in portion-sized containers for up to 3 months.
- The lentils should maintain some texture – avoid overcooking them to mush.
- If the sauce becomes too thick, add a splash of broth or water to reach desired consistency.