The Ultimate Bolognese

This isn’t one of my 15-minute chop-chop meals, but I promise it’s worth it every single time!

Some dishes require a bit more time and TLC so when I have the space to slow down, this is exactly the kind of recipe I love making.

I give you… The Ultimate Bolognese – a hearty, high-fibre twist on a classic that’s just as delicious and comforting!

One of the things I love about bolognese is how it’s the perfect canvas to add more body and nutrition.

In this version, I’ve added mushrooms and lentils which go beautifully with the sauce. Not only do you get more fibre and plant diversity, they also give the sauce extra depth and richness while still staying true to what you want from a good bowl of bolognese: savoury, cosy, slow-cooked comfort.

And honestly, I think there’s something therapeutic about recipes like this. From the prep work to the gentle simmering to the smell of hearty goodness filling the kitchen, it’s a reminder that cooking can nourish more than just the body.

Plus, this is great for meal prep! You can keep it in the fridge for up to three days, or freeze for up to three months. You get a deeply comforting dish for you now, and a lovely gift for your future self on your busy days.

This is comfort food at its truest form and I hope you try it out too!

And if you’re more of a visual learner (I know I am), you can watch the steps here!

THE RECIPE

SERVES 4

Ingredients

• 2 tbsp extra-virgin olive oil

• 400 g beef mince

• 1 yellow onion, diced

• 2 stalks celery, diced

• 1 medium carrot, diced

• 5 chestnut mushrooms, diced

• 1 tbsp tomato paste

• 1 tbsp Dijon mustard

• 1x 400g can lentils, drained (drained weight ~260 g)

• 1× 400g can whole or chopped tomatoes

• 300ml passata

• 100-200 ml water (adjust for preferred consistency)

• Salt

• Pepper

Directions

1. Heat the olive oil in a large pot over medium-high heat. Add the mince and cook until nicely browned, breaking it up as you go. Season with salt and pepper.

2. Add the diced onion, celery, and carrot. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.

3. Stir in the diced mushrooms and cook for another 3-4 minutes until they release moisture and soften.

4. Add the tomato paste and Dijon mustard. Cook for 1-2 minutes.

5. Tip in the drained lentils and mix well so everything is evenly combined.

6. Pour in the canned tomatoes and passata and stir well. Leave to simmer for about 3-4 minutes. Check on it and add 100-200 ml water, depending on how thick you like your sauce. Continue to gently simmer.

7. Reduce the heat and let the bolognese simmer for ~ 20 minutes, stirring occasionally. Taste and adjust the seasoning to your liking.

Notes

• This dish is perfect with pasta, spooned over warm grains, or paired with baked vegetables and sweet potatoes.

Nutrition

Per Serving:

Calories: 332kcal
Carbohydrates: 21g
Protein: 30g
Fat: 12g
Sugar: 13g
Sodium: 487.35mg
Fibre: 5.9g

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DID YOU MAKE THIS RECIPE?

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