Now look, I am not going to pretend that this is better than your italian mothers, great grandmothers recipe. But if you want to try a plant based version, and you want it to taste delicious, this one is for you. Best thing I’ve eaten in 2018. Hands down.
I used to think as a child I must have had italian roots for the rate at which I could consume pasta products was alarming. Not much has changed for my love, although I do incorporate less grains for different reasons. However, as someone who has a soft spot for the old classics, I think this darn well has got it made. Flavourful the first, second and maybe even third day even moreso.
I make this sauce in a big batch so as to have with spaghetti, over grains, or even straight up as a stew. It is whole food plant based deliciousness that is going to help you get your prep 2.0’d. If you want to make a smaller batch this can easily be halved and is super flexible as far as quantities.
- 1.5 cup lentils
- 2 stalks celery (diced)
- 1 onion (diced)
- 4 + cloves garlic (minced)
- 2 carrots (larger dice, for texture)
- 225g mushroom ( chopped)
- 3 bay leaves whole
- 1 tsp Oregano
- 1/2 tsp nutmeg
- 1 chilli
- 1/4 cup apple cider vingear
- 1 large can crushed tomatoes
- 1-2 cups water
- 2 Tbls Coconut Sugar
- Coconut cream can
- Salt and p
Prep your Lentils: Wash (and soak if you got time for that). Bring lentils to a boil and simmer until tender and cooked. Drain and set aside.
In a large Pot or large deep saucepan over medium heat, add in your celery, onion, garlic, and carrots. If you would like, lightly spray the pan with a bit of avocado oil, or coconut oil, though not necessary. Stir and cook until veggies soften and turn translucent between 5-7 minutes.
Add in your apple cider vinegar to deglaze the pan. Fancy word for preserving that flavour that gets stuck on the bottom of the pan.
add in your spices, mushrooms and season with S & p
Cook down moisture and continue to saute your mushrooms, spices, into the celery, onion, mixture.
Add in your lentils and coat the mixture.
When most of the liquid is disolved, add in your can of tomato and water. Add in your coconut sugar, and coconut cream. Test and season again with Salt and P accordingly.
Continue to simmer and get bubbly for as long or as little as you like. I like for the sauce to get a bit thick and juicy, about 20 minutes.
Toss on some pasta, and mange mange mange.
Store in fridge, freezer for now or later
If you can find it Violifes Parm is to die for and will top this pot of Bolognese like no other. If not, make some of my favourite parm and top with freshly ground pepper and Himalayan Salt