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Jamie Oliver Bolognese with Lentils

Jamie Oliver Bolognese with Lentils
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This dish reimagines the classic bolognese by adding lentils to the mix. The lentils not only boost the protein and fiber content but also lend a pleasing texture to the rich, slow-cooked tomato sauce.

Ingredients

  • Olive oil (2-3 tbsp) – For sautéing the vegetables.
  • Onion (1 large, finely chopped) – Provides a sweet, savory base.
  • Carrot (1, diced) – Adds natural sweetness and depth.
  • Celery (2 stalks, diced) – Contributes a subtle crunch and aroma.
  • Garlic (3 cloves, minced) – Enhances the overall flavor.
  • Optional: Ground meat (250g of beef or turkey) – For a non-vegetarian version.
  • Red lentils (200g) – Rinsed; these break down during cooking to thicken the sauce.
  • Crushed tomatoes (1 can, 400g) – Forms the rich, tomato base.
  • Tomato paste (2 tbsp) – Deepens the tomato flavor.
  • Vegetable stock (500ml) – Helps cook the lentils and meld the flavors.
  • Red wine (optional, 100ml) – Adds acidity and depth (allow it to reduce).
  • Bay leaf (1) – For an herbal note.
  • Fresh thyme (a few sprigs) – Adds aromatic earthiness.
  • Salt and pepper (to taste) – Essential for proper seasoning.
  • Optional: A splash of milk or cream (1-2 tbsp) – For extra creaminess at the end.
  • Fresh basil (a handful, chopped) – To finish and garnish.
  • Pasta of your choice (e.g., tagliatelle, pappardelle) – To serve with the sauce.

Instructions

  1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrot, and celery. Cook for about 8-10 minutes until the vegetables have softened and the onion turns translucent.
  2. Add garlic and optional meat: Stir in the minced garlic and cook for an additional minute. If using ground meat, add it now and cook until it is browned, breaking it up with your spoon.
  3. Incorporate tomato paste and wine: Stir in the tomato paste and let it cook for 1-2 minutes to deepen its flavor. If using red wine, pour it in now and let it reduce for about 3 minutes.
  4. Add lentils and tomatoes: Mix in the rinsed red lentils and pour in the crushed tomatoes along with the vegetable stock. Add the bay leaf and thyme sprigs.
  5. Simmer the sauce: Bring the mixture to a gentle boil, then reduce the heat to low. Allow the sauce to simmer uncovered for 30-40 minutes, stirring occasionally, until the lentils have broken down and the sauce has thickened.
  6. Season and finish: Remove the bay leaf and thyme stems. Season the sauce with salt and pepper, and stir in a splash of milk or cream if you prefer a creamier consistency. Toss in chopped fresh basil for brightness.
  7. Serve with pasta: Cook your pasta according to package instructions until al dente. Drain the pasta and serve it topped with a generous ladle of the bolognese sauce. Garnish with extra basil and a sprinkle of Parmesan if desired.

Find it online: https://britishbakingrecipes.co.uk/bolognese-with-lentils/