Grammy's Kitchen · Bolognese Sauce · Lentil Bolognese
One of 35 bolognese sauce recipes we measured
7 cooks on www.gimmesomeoven.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.
| this recipe | typical | |
|---|---|---|
| liquid | 472% | 54% |
| fat | 9% | 4% |
| aromatics | 235% | 34% |
| acid | 21% | 0% |
| salt | 0% | 0% |
| vegetables and beans | 779% | 111% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 150 g | 1 small white onion (very finely diced) |
| 61 g | 1 medium carrot (very finely diced) |
| 40 g | 1 celery stalk (very finely diced) |
| 227 g | 8 ounces baby bella mushrooms (very finely diced) |
| 18 g | 6 large cloves garlic (minced) |
| 118 g | 1/2 cup dry red wine |
| 480 g | 2 cups vegetable broth |
| 144 g | 3/4 cup brown or green lentils (rinsed and drained) |
| 794 g | 1 (28-ounce) can fire-roasted crushed tomatoes |
| 170 g | 1 (6-ounce) can tomato paste |
| 1 g | 1 bay leaf |
| 1 g | 1/2 teaspoon each: crushed red pepper flakes (dried thyme, dried oregano, smoked paprika) |
| 81 g | 1/3 cup milk (dairy or plant-based) |
| 30 g | 2 tablespoons balsamic vinegar |
| toppings: chopped fresh basil and freshly-grated Parmesan | |
| 454 g | 1 pound uncooked pasta (I used pappardelle) |
Method: 6 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious! This was a perfect recipe to prep and simmer throughout NFL opening day. I skipped the pasta altogether and mostly ate it out of the pot with a spoon but today had it for lunch on its own (healthy) and am dreaming of enjoying it with some crusty bre” — a cook, 5.0★
“Ali, What are your thoughts on making a big batch of this and then freezing some of it? Do you think the lentils will hold up in the freezing and thawing process? Thank you !!” — a cook, 5.0★