Beef & Lentil Bolognese Sauce

Prep Time: 15 Minutes

Total time: 30 Minutes

Servings: 6

A rich and hearty Italian meat sauce of slow simmered tomatoes, aromatic onions, garlic, celery, garlic, oregano, beef, and lentils – served atop al dente pasta noodles with fresh basil and grated parmesan cheese.

Avatar photo

Recipe by

View All





    3 Tbsp (45 mL) extra virgin olive oil

    1/2 cup (125 mL) chopped onion

    1/2 cup (125 mL) chopped celery

    2 garlic cloves, minced

    1 lb (500 g) lean ground beef

    1 tsp (5 mL) dried oregano

    1 tsp (5 mL) fennel seeds

    1/2 tsp (2 mL) ground nutmeg

    1/2 tsp (2 mL) salt

    1/4 tsp (2 mL) ground black pepper

    1 cup (250 mL) dry red wine

    2 cups (500 mL) cooked green lentils

    1 can (28 oz/798 mL) tomatoes, chopped

    1/4 cup (60 mL) chopped fresh basil


  1. Set a large, heavy-bottomed pot over medium-high heat, add the olive oil. Heat for 20 seconds, then stir in onion, celery, and garlic and cook for 2 minutes, until soft.
  2. Stir in ground beef, oregano, fennel seeds, nutmeg, salt, and pepper. Cook for 5 minutes.
  3. Stir in red wine, turn heat to high and let the wine reduce for another 5 minutes, stirring occasionally. Stir in lentils and canned tomatoes, cover, and bring to a boil. Reduce heat to medium, partially remove lid and simmer for 10 minutes. Remove from heat, stir in chopped basil and adjust seasonings with salt and pepper.

Quick tip: Prep ahead for weeknight meals: make extra Bolognese and serve as a topping to polenta or spaghetti squash throughout the week. Or freeze your sauce for future weeknight rushes.

Nutritional Information

  • Serving Size: 1 1/3 cups (325 mL)
  • Per serving:
  • Calories 300
  • Total Fat 10 g
  • Saturated Fat 2 g
  • Cholesterol 40 mg
  • Carbohydrates 23 g
  • Dietary Fibre 7 g
  • Sugar 6 g
  • Protein 22 g
  • Sodium 260 mg
  • Potassium 354 mg
  • Folate 128 mcg