Good bolognese, meat or not, comes down to the same two things, a properly softened soffritto and enough time for the sauce to actually thicken. Red split lentils do the heavy lifting here, they break down as they simmer and give the sauce real body, while finely chopped walnuts add back some of the texture you'd miss from mince. Unlike some lentil versions, there's no need to soak anything first, red split lentils cook down on their own within the simmer time.

Ingredients

Method

1. Build the soffritto. Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery, and cook for 8-10 minutes, stirring occasionally, until softened and lightly golden.
2. Add the garlic and herbs. Stir in the garlic, oregano and thyme, and cook for 1 minute until fragrant.
3. Caramelise the tomato purée. Add the tomato purée and cook for 2 minutes, stirring frequently, until it deepens in colour, this step builds a lot of the sauce's depth.
4. Add the lentils and walnuts. Stir in the red split lentils and chopped walnuts, coating them in the tomato mixture.
5. Simmer the sauce. Add the chopped tomatoes, stock and bay leaf. Bring to a boil, then reduce to a simmer and cook uncovered for 25-30 minutes, stirring occasionally, until the lentils have broken down and the sauce is thick.
6. Cook the pasta. Meanwhile, cook the pasta in salted boiling water according to the packet instructions. Drain, reserving a splash of the cooking water.
7. Finish and season. Remove the bay leaf, stir in the balsamic vinegar, and season with salt and pepper to taste. Loosen with a splash of pasta water if the sauce is too thick.
8. Serve. Toss the pasta through the sauce, or spoon the sauce over the pasta, and finish with torn fresh basil.

Frequently Asked Questions