Vegetarian Bolognese Sauce for Freezing

Vegetarian Bolognese Sauce for Freezing

A rich, slow-simmered lentil and mushroom sauce built in batches for the freezer.

Total 2 hr 25 min Makes 12 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Kosher

Allergens

Dairy

This hearty meatless bolognese relies on finely chopped mushrooms and brown lentils for a deep, savory texture that mimics ground meat. Simmered low and slow with wine, tomatoes, and aromatic vegetables, it freezes and reheats well, making it a practical base for weeknight pasta dinners.

Ingredients

  • 3 tablespoons olive oil
  • 1 large yellow onion, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 cloves garlic, minced
  • 24 ounces cremini mushrooms, finely chopped
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 2 cans (28 ounces each) crushed tomatoes
  • 2 cups cooked brown lentils
  • 2 cups vegetable broth
  • 1 cup whole milk
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 2 bay leaves
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese, plus more for serving

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 8 minutes.

  2. Add the garlic and cook until fragrant, about 1 minute.

  3. Stir in the chopped mushrooms and cook, stirring occasionally, until they release their liquid and it mostly evaporates, 10 to 12 minutes.

  4. Add the tomato paste and cook, stirring constantly, until it darkens slightly, about 2 minutes.

  5. Pour in the red wine and simmer, scraping up any browned bits, until mostly reduced, about 5 minutes.

  6. Stir in the crushed tomatoes, cooked lentils, vegetable broth, oregano, basil, red pepper flakes, bay leaves, salt, and black pepper. Bring to a gentle boil, then reduce heat to low.

  7. Partially cover and simmer the sauce on low, stirring occasionally, until thickened and deeply flavored, about 90 minutes.

  8. Stir in the milk and Parmesan cheese, and simmer uncovered for 10 more minutes to meld the flavors.

  9. Remove the bay leaves and taste the sauce, adjusting salt and pepper as needed.

  10. Let the sauce cool to room temperature, then divide into freezer-safe containers or zip-top bags in portions suited to future meals.

  11. Label with the date and freeze flat for up to 3 months; thaw in the refrigerator overnight before reheating gently on the stovetop.

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    Vegetarian Bolognese Sauce for Freezing

    This hearty meatless bolognese relies on finely chopped mushrooms and brown lentils for a deep, savory texture that mimics ground meat. Simmered low and slow with wine, tomatoes, and aromatic vegetables, it freezes and reheats well, making it a practical base for weeknight pasta dinners.

    2 hr 25 min 12 servings 210 cal

    Ingredients

    • 3 tablespoons olive oil
    • 1 large yellow onion, finely diced
    • 2 carrots, finely diced
    • 2 celery stalks, finely diced
    • 4 cloves garlic, minced
    • 24 ounces cremini mushrooms, finely chopped
    • 2 tablespoons tomato paste
    • 1 cup dry red wine
    • 2 cans (28 ounces each) crushed tomatoes
    • 2 cups cooked brown lentils
    • 2 cups vegetable broth
    • 1 cup whole milk
    • 2 teaspoons dried oregano
    • 1 teaspoon dried basil
    • 1/2 teaspoon red pepper flakes
    • 2 bay leaves
    • 1 teaspoon salt, plus more to taste
    • 1/2 teaspoon black pepper
    • 1/2 cup grated Parmesan cheese, plus more for serving

    Method

    1. 1

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 8 minutes.

    2. 2

      Add the garlic and cook until fragrant, about 1 minute.

    3. 3

      Stir in the chopped mushrooms and cook, stirring occasionally, until they release their liquid and it mostly evaporates, 10 to 12 minutes.

    4. 4

      Add the tomato paste and cook, stirring constantly, until it darkens slightly, about 2 minutes.

    5. 5

      Pour in the red wine and simmer, scraping up any browned bits, until mostly reduced, about 5 minutes.

    6. 6

      Stir in the crushed tomatoes, cooked lentils, vegetable broth, oregano, basil, red pepper flakes, bay leaves, salt, and black pepper. Bring to a gentle boil, then reduce heat to low.

    7. 7

      Partially cover and simmer the sauce on low, stirring occasionally, until thickened and deeply flavored, about 90 minutes.

    8. 8

      Stir in the milk and Parmesan cheese, and simmer uncovered for 10 more minutes to meld the flavors.

    9. 9

      Remove the bay leaves and taste the sauce, adjusting salt and pepper as needed.

    10. 10

      Let the sauce cool to room temperature, then divide into freezer-safe containers or zip-top bags in portions suited to future meals.

    11. 11

      Label with the date and freeze flat for up to 3 months; thaw in the refrigerator overnight before reheating gently on the stovetop.