Ragù alla bolognese | Bolognese sauce

serves 4-6


4 fresh tomatoes

1 cup canned tomatoes

2-3 tbsps tomato puree

2 shallots

2 garlic cloves

2 carrots

2 celery stalks

1 cup lentils

1 handfull of walnuts, chopped

1/3 cup dried porcini mushrooms

1 tsp rosemary

1 tsp thyme

1 tsp oregano

1/2 tsp nutmeg

1 large handfull fresh basil

a splash of white wine

1 veggie stock cube

1/3 cup of plant-based milk


  1. Start by mincing the shallots and garlic, chopping the carrots, tomatoes,  and celery.
  2. Place a large frying pan over medium-high heat and add in the shallot, garlic and spices with some water (or oil but I cook oil-free). Cook until slightly golden.
  3. Next add the white wine, cook until the wine has almost evaporated before adding the canned tomatoes and the tomato puree.
  4. Reduce heat to medium-low and add in the veggie stock cube, plantmilk, walnuts and lentils.
  5. Cover and let it simmer for 30 minutes.
  6. When it’s ready add in the roughly chopped basil.
  7. Enjoy!

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