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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


  • We’ve made this 3 times already. My kids ask for it and my 9 year old son pretty much licks the bowl. 😂. I use a variety of mushrooms, including king oyster chooped finely. They seem to really lile the texture. This recipe is a keeper! 🙌👌👏

  • Connie says:

    Thanks! I made a few small seasoning adjustments for my own personal taste. I omitted nutmeg, added 1 tsp Italian seasoning and a spoon of tomato paste. . When you say coconut cream can, does that mean a can of milk but only use the cream? Anyways I added the whole can (milk and cream) and the whole dish tasted like coconut soap. I added 1/4 tsp baking soda and 1/8 tsp red pepper flakes. It turned out sweet and spicy, absolutely delicious!

    • Connie says:

      Also, I did not use salt and the canned tomatoes were no salt added. This works as salt free with a bit more seasoning 🤗

      • katehorsman says:

        I’ll have to go back and test out any adjustments!! I’m glad it worked and will try to clarify so that it is easier for others. Glad it still tasted good though. Much love! Kate

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