This might well be one of the most popular recipes in the whole world, and we surely couldn’t miss the chance to share with you our own take on the marvellous and super delicious ragu alla Bolognese. We take inspiration from the traditional Italian recipe, in order to make the plant-based version of this dish just as good as the standard one, and believe me, we are expecting to get amazing results. If you have a taste for spaghetti Bolognese, make sure to give this preparation a go because it really is worth it.
- Slice the stalk of celery into strips and dice it. Cut the carrots in half, slice each half into strips and dice it. Dice the onion using your preferred method. Finely chop a clove of garlic and the fresh herbs.
- Take you preferred pan and place it over a medium heat. Tip in all the chopped vegetables, stir and cook them for roughly 5 minutes, or until the onions are soft and translucent.
- Add the lentils and the stock into the pan and stir to combine. Here is our recipe for vegetable stock and dashi stock.
- Bring the liquid to a simmer, cover the pan with a lid and turn the heat down to low. Cook the ingredients for 20 minutes, making sure that the liquid simmers just slightly for the duration of the time.
- Once the time has elapsed, remove the lid and tip in the rest of the ingredients, which are the tomato sauce, the chopped herbs, the milk, and stir to combine.
- Bring the sauce back to a gentle simmer before covering again with the lid and cooking the sauce for another 15 minutes. The total cooking time depends upon the lentils used and their size, so make sure to stop the cooking process when the lentils are ready.
- Once the time is up, remove the lid and check the consistency of the sauce. If it’s perfect, you can stop the cooking process. But if still too watery, cook it for another 5 to 10 minutes to evaporate the excess water and complete the ragu. Remember to taste the sauce and adjust salt to taste.
Preparation Time: 15m
Cooking Time: 35m
Total Time: 50m