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Recipe Detail Page
The Best Lentil-Mushroom Bolognese
Autumn 2025
Inspired by Marcella Hazan’s traditional bolognese, this vegetarian version is simmered slowly, in layers, allowing the flavours to develop at each level. The result is a hearty, satisfying and deeply flavourful sauce that even the staunchest meat-eaters will love. If you have time, make a double batch and freeze the extra for another time.
Serves 4 to 6
1 tbsp (15 mL) olive oil
6 tbsp (90 mL) unsalted butter, divided
1 small onion, diced small, about 1/2 cup (125 mL)
1 medium-large carrot, diced small, about 3/4 cup (175 mL)
2 small celery stalks, diced small, about 3/4 cup (175 mL)
1 pkg (227 g) cremini mushrooms, trimmed, finely diced
1 large clove garlic, minced
1 cup (250 mL) red lentils, picked over, rinsed
3 tbsp (45 mL) tomato paste
3/4 cup (175 mL) milk
1/8 tsp (0.5 mL) freshly grated nutmeg
3/4 cup (175 mL) dry, fruity red wine
1 can (398 mL) diced tomatoes
1 1/2 cups (375 mL) vegetable broth
1/2 to 1 tsp (2 to 5 mL) sugar
Salt and freshly ground pepper to taste
1 1/2 tsp (7 mL) balsamic vinegar
1 lb (455 g) dried rigatoni
Freshly grated Parmigiano-Reggiano for serving
1. Heat olive oil and 3 tbsp (45 mL) butter in a large pot over medium heat. Add onion. Cook, stirring occasionally, until translucent, about 5 minutes. Add carrot, celery, mushrooms and garlic. Cook, stirring occasionally, until lightly browned, about 8 to 10 minutes.
2. Stir in lentils and tomato paste. Cook, stirring often, until darkened and well combined, 1 to 2 minutes. Stir in milk and nutmeg. When it starts bubbling, reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until milk has evaporated, about 5 minutes. Add wine. Cook, stirring occasionally, until evaporated, about 8 minutes.
3. Stir in tomatoes and broth. Raise heat to high. When it comes to a boil, reduce heat to medium- low. Cover and simmer, stirring occasionally, until vegetables and lentils are very tender, 20 to 25 minutes. Remove lid, stir in 1/2 tsp (2 mL) sugar, and season with salt and pepper. Simmer, uncovered, for 5 minutes more. Stir in vinegar. Taste and adjust seasonings. Add remaining 1/2 tsp (2 mL) sugar, if necessary.
4. Bring a large pot of salted water to a boil. Cook rigatoni according to package directions, drain and stir into sauce along with remaining 3 tbsp (45 mL) butter. Serve with Parmesan cheese.
Serves 4 to 6
