Vegetarian bolognese with lentils, aubergine and chestnut mushrooms
Rich, hearty meat-free bolognese of red lentils, aubergine and chestnut mushrooms, served with tagliatelle for a filling weeknight supper.
This vegetarian bolognese swaps mince for red lentils, aubergine and chestnut mushrooms to recreate that deep, meaty texture without the meat. It’s a proper stick-to-your-ribs supper that still counts as weeknight cooking.
Make it for midweek family dinners or for anyone who misses the classic ragù — the long, gentle simmer is where all the good stuff happens. Serve with tagliatelle and a good grating of vegetarian hard cheese for full effect.
Ingredients
- 30 ml olive oil
- 1 brown onion — finely diced
- 3 garlic cloves — crushed or finely chopped
- 2 carrot — finely diced
- 2 celery stick — finely diced
- 300 g chestnut mushrooms — finely chopped
- 1 aubergine — cut into small 1–2cm cubes
- 1 courgette — cut into small 1–2cm cubes
- 200 g red lentils — rinsed
- 800 g tinned chopped tomatoes
- 30 ml tomato purée
- 500 ml vegetable stock — hot
- 150 ml red wine — optional, adds depth
- 1 bay leaf
- 5 ml dried oregano
- 5 ml dried thyme
- 5 ml sugar — to balance acidity
- sea salt — to taste; use for pasta water too
- black pepper — freshly ground
- 50 ml double cream — optional, for a silkier finish
- 10 g fresh basil — torn, to finish
- 50 g vegetarian hard cheese — grated, to serve
- 400 g dried tagliatelle
Equipment
- large frying pan
- large saucepan
- colander
- grater
Instructions
Prepare the vegetables: finely dice the brown onion, carrot and celery stick; crush or finely chop the garlic cloves. Finely chop the chestnut mushrooms. Cube the aubergine and courgette into small 1–2cm pieces. Rinse the red lentils in cold water until the water runs clearer and drain.
Heat the olive oil in a large frying pan over a medium–low heat. Add the brown onion, carrot and celery stick and sweat gently for 8–10 minutes until very soft and sweet but not coloured.
Turn the heat up slightly, add the garlic cloves and cook for 1 minute until fragrant.
Add the chestnut mushrooms, aubergine and courgette. Increase to a medium–high heat and cook for 8–10 minutes until the vegetables have given up their moisture and begin to brown at the edges.
Stir in the red lentils and the tomato purée, coating the veg and cooking for 1–2 minutes so the purée loses its raw taste.
If using, pour in the red wine to deglaze the pan, scraping any brown bits from the base. Let it bubble for 1–2 minutes to reduce slightly.
Add the tinned chopped tomatoes, vegetable stock, bay leaf, dried oregano, dried thyme and sugar. Season with a little sea salt and black pepper, stir well and bring up to a gentle simmer.
Reduce the heat to low and simmer the sauce gently, uncovered, for 30 minutes until the red lentils are soft and the sauce has thickened. Stir every 5–7 minutes and add a splash of stock if it looks too dry.
While the sauce simmers, bring a large saucepan of water to the boil, add a generous pinch of sea salt and cook the dried tagliatelle for 8–10 minutes until al dente (follow packet guidance). Reserve a ladle of the pasta water, then drain in a colander.
Remove the bay leaf. Stir the double cream into the sauce if using, then fold through about half the torn fresh basil and three-quarters of the grated vegetarian hard cheese. Check seasoning and add more sea salt or black pepper if needed.
Toss the drained tagliatelle with the sauce in the frying pan or combine on a warmed serving dish. Serve scattered with the remaining torn fresh basil and the rest of the grated vegetarian hard cheese.
Tips
- Sweat the onion, carrot and celery slowly — that soft, sweet base is the backbone of the sauce and cannot be rushed.
- Cook the mushrooms and aubergine until they’ve lost their moisture and begun to brown for concentrated flavour; a crowded pan will steam them.
- Reserve a ladle of the pasta water before draining; its starch helps the sauce cling to the pasta.
- This sauce improves after a day in the fridge — make ahead and reheat gently, adding a little water or stock if it’s too thick.
- To freeze: cool completely, portion into airtight containers and freeze for up to 3 months. Defrost overnight in the fridge and reheat on a low heat.
Substitutions
red lentils → brown or green lentils, 200 g (note: they take longer to cook and keep a firmer texture)
Stays closedouble cream → coconut cream, 50 ml (use if making vegan; flavour will be noticeably different)
Noticeably differentdried tagliatelle → dried spaghetti or pappardelle, same weight
Stays closevegetarian hard cheese → nutritional yeast, 2 tbsp (gives savoury umami but lacks the melty texture)
Noticeably different
Nutrition
Per serving · estimated
- 770
- Calories
- 30 g
- Protein
- 105 g
- Carbs
- 23 g
- Fat
- 14 g
- Fibre
- 10 g
- Sugar
- 650 mg
- Sodium
FAQ
Can I make this vegan?
Yes — use coconut cream or omit the cream, and replace the vegetarian hard cheese with nutritional yeast or a vegan grated cheese.
Can I cook this in advance?
Absolutely. The flavours deepen after a day in the fridge. Reheat gently on the hob, adding a splash of stock or reserved pasta water to loosen the sauce.
Can I freeze the sauce?
Yes. Cool completely, portion into airtight containers and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
My sauce is too watery — how do I fix it?
Simmer uncovered for longer to reduce and concentrate the sauce, or stir in a little extra tomato purée. If it’s already over-reduced, loosen with stock or reserved pasta water.
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