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+ servings

Vegetarian Bolognese Sauce

Cook Time40 mins
Total Time40 mins
Course: Lunch, Main Course
Cuisine: Italian, Mediterranean
Keyword: lentil, Mushrooms, Tomato, vegetarian
Servings: 8 cups
  • 1/4 cup extra virgin olive oil
  • 8 oz crimini or other small mushrooms
  • 1/2 tsp kosher salt
  • 1 large onion finely diced
  • 2 medium carrots finely diced
  • 1 stalk celery finely diced
  • 3 cloves garlic medium chopped
  • 2 TBS tomato paste
  • 1/2 cup red wine
  • 2 14 oz cans fire roasted diced tomatoes
  • 1/2 cup red lentils cooked
  • 2 tsp dried oregano
  • 1 bay leaf
  • Kosher salt and fresh ground black pepper to taste
  • 1 TBS balsamic vinegar


  • n the bowl of a food processor, pulse the mushrooms 8 - 10 times until finely chopped
  • Heat the olive oil in a large pan over medium high heat
  • Add the mushrooms and cook until beginning to soften
  • Add the salt, onions, carrots, celery and garlic and stir to combine with mushrooms
  • Heat until vegetables begin to soften
  • Add tomato paste and stir to coat vegetables. Allow to caramelize a bit to bring create some flavor in the sauce
  • Add red wine to deglaze the pan. Stir and scrape bottom to remove browned bits
  • Reduce wine by about half, then add the diced tomatoes along with their juices and the lentils
  • Add oregano and bay leaf and stir to combine everything
  • Bring sauce to a boil then reduce to a simmer. Simmer for 30 minutes.
  • Taste for seasoning, and add salt and pepper to taste. Add additional oregano if necessary
  • At the end, add balsamic vinegar and stir to combine.
  • Serve sauce over pasta.