POSTED December 31, 2019

Vegetarian Bolognese

This veggie-heavy pasta sauce is hearty and filling, but without the meat. At the heart of this chunky vegetarian sauce is our signature Soffritto base and a handful of fresh, fragrant herbs. You won’t miss the meat!

SERVES: 4-6
LEVEL: Super Simple

INGREDIENTS

3 tablespoons DeLallo Extra Virgin Olive Oil
1 large onion, peeled and coarsely chopped
3 garlic cloves, minced
1 (6.7-ounce) jar DeLallo Soffritto Sautéed Vegetable Base
1 (7-ounce) package DeLallo Pitted Olives Gigante, halved
½ cup dry red wine
½ cup dry green lentils, rinsed
1 ½ cups vegetable stock
2 bay leaves
1 tablespoon fresh basil
1 tablespoon fresh oregano
1 (28-ounce) can DeLallo San Marzano-Style Crushed Tomatoes
Salt and pepper to taste

To Serve:

1 pound DeLallo Pasta – we like to use Linguine or Mezze Rigatoni
Or make it gluten-free with one of our Gluten-Free pasta cuts

DIRECTIONS

In a large saucepan on a medium setting, heat oil. Once hot, add onion and garlic. Cook for 3-4 minutes. Stir in the soffritto and the olives and cook for another 3 minutes.
Add the red wine to the saucepan. Once the alcohol evaporates, add the lentils, vegetable stock, bay leaves, herbs, tomatoes salt and pepper. Bring to a boil. Once boiling, reduce heat, cover and simmer for 30 minutes, stirring occasionally.
Taste and adjust spices to your preference. Serve with your choice of pasta.

Vegetarian Bolognese

Related Recipes

DeLallo Soffritto Sautéed Vegetable Cooking Base

DeLallo Extra Virgin Olive Oil 16.9 oz.

DeLallo Ready Pack Pitted Olives Gigante 7 oz.

DeLallo Gluten-Free Pasta Corn & Rice Spaghetti 12oz.