Grammy's Kitchen · Bolognese Sauce · Lentil Bolognese
One of 115 bolognese sauce recipes we measured
from www.allrecipes.com
30 cooks on www.allrecipes.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.
| this recipe | typical | |
|---|---|---|
| liquid | 84% | 45% |
| fat | 3% | 4% |
| aromatics | 37% | 26% |
| vegetables and beans | 130% | 126% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil, or to taste |
| 150 g | 1 onion, finely chopped |
| 6 g | 2 cloves garlic, crushed and finely chopped |
| 60 g | 0.5 red bell pepper, thinly sliced |
| 61 g | 1 carrot, cut into small cubes |
| 35 g | 0.5 cup thinly sliced mushrooms |
| 118 g | 0.5 cup red wine |
| 397 g | 1 (14 ounce) can diced tomatoes |
| 240 g | 1 cup vegetable broth |
| 425 g | 1 (15 ounce) can green lentils, drained |
| 2 g | 1 teaspoon ground paprika, or more to taste |
| 2 g | 1 teaspoon dried basil, or more to taste |
| 1 g | 1 teaspoon dried oregano, or more to taste |
| 1 teaspoon mixed dried herbs, or to taste | |
| 1 pinch ground nutmeg |
Method: 2 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I was having company for dinner and was serving spaghetti and meatballs. One of my guests is a vegetarian. I made this recipe as written for that guest, the day before my company since I felt the flavours would meld better after being reheated. As I taste test” — a cook, 5★
“This was excellent. It tastes just like ragù alla Bolognese is supposed to taste. I think the red wine and nutmeg are key. At first, the kids didn’t even notice there were lentils instead of meat. The only thing I will change next time is to omit the broth and” — a cook, 4★