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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.
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
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.
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