How good is pasta Bolognese! It’s super comforting. It is a dish that has crossed many borders. Everyone has their own version and today, I propose you mine, 100% vegetal. And yes, because eating without meat doesn’t mean giving up good things. This is a very simple recipe. You can easily make big quantities and it freezes very well. I’m sorry for the purists, but there is no celery in my recipe. I hope you’ll forgive me but I really don’t like it. I promise you that you will enjoy it though.
This is a recipe for 2/3 people and you will need:
- 3 pans ( 1 large, 1 medium and 1 small )
- 2 spatulas
- 1 strainer
- 1 garlic press
- 1 large onion
- 2 cloves of garlic
- 3 dried bay leaves
some thyme - 2 carrots
- 150 g of green lentils
- 1 jar of tomato pulp
- cane sugar
- olive oil
- 500g of spaghetti (we use 1/2 wholemeal spaghetti, which is very good and holds well in the body)
- tabasco
- salt
- pepper
- water
- 45 minutes
We’re going to start by cooking our lentils in the little pot. We’ll put them in boiling water for 15 minutes. Meanwhile, we’re going to cut our carrots and onions into small pieces, just like in the pictures.
Once that’s done, we’ll put everything in the medium saucepan. We add olive oil and salt and put it on high heat. When the onions and carrots start to caramelize, we add the garlic. We’ll peel it and remove the germ, then squeeze it and put it in the pan.
Normally, at this point, your lentils should be cooked. How do you know if your lentils are cooked? Simply by tasting them. They should be firm on the outside and melting on the inside. So, if they are, we drain them and pour them into our medium saucepan. We add a little olive oil. We season and we incorporate our pulp of tomato. We add 10 cl of water. We also add 3 leaves of Laurel and approximately a spoon with soup of Thyme. Now, to counterbalance the acidity of the tomato we are going to pour some sugar of cane in our sauce Bolognaise. I use 2 tablespoons of cane sugar but it depends on the acidity of your pulp. The best way not to make a mistake is still to taste.
Keep in mind that your sauce will reduce and the flavors will become stronger. Once everything is in the pan, stir and put on low heat so that it reduces quietly. Meanwhile, we’ll cook our pasta in our large pot. Normally, our sauce should be ready at the same time as our pasta. It is the consistency that will tell us if it is ready. When it is thick like a traditional Bolognese, it is good. It’s time to add the Tabasco. I put about ten drops but each one makes according to its taste. We stir. We remove the leaves of bay-tree. Remember you, we put 3 of them. We season one last time and we serve. It is ready!
I love to sprinkle grated Gruyere cheese and a little Parmesan cheese on top for a sweet treat. At the moment, I haven’t found a Fauxmage that is close enough to these cheeses to replace them. But, I don’t despair and as soon as I find one I’ll let you know. If you know of any good ones, feel free to share in the comments. In the meantime, I say bon appétit! Don’t hesitate to look at our other recipes or our series articles to liven up your evening. In any case, subscribe so you don’t miss anything and see you soon.
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