Big Batch Bolognese
- Super simple
- 1:10 h
- 16 ingredients
We've written a fair few bolognese recipes over the years, but this one, made with celeriac and lentils, is one of our best. Be warned though, it makes a BIG batch! One portion of this will happily feed sixteen people, but it freezes like a dream. Having a few portions in your freezer is a great idea as it means you'll have something delicious to eat even if you don't fancy cooking from scratch! This recipe is from our cookbook BOSH! On A Budget
Serves: 16
Ingredients
For the recipe
- 1 tbsp olive oil
- 4 tbsp tomato purée
- 4 tbsp balsamic vinegar
- Salt & pepper to taste
- 200g red lentils
- 1 large white onion
- 1 celeriac - about 500g trimmed weight
- 1 leek - washed
- 2 celery stick
- 600g mushrooms
- 6 garlic cloves
- handful of parsley stalks
- 100ml red wine
- 1 litre vegetable stock
- 2 x 400g can(s) of chopped tomatoes
- 2 cinnamon stick
- 2 bay leaves
- 6 sprig of fresh thyme
Before you start
Large food processor l Large saucepan with a lid l Freezer bags or containers
Step 1
Soak the lentils
- Tip the lentils into a bowl and cover with cold water
- Set aside
Ingredients
- 200g red lentils
Step 2
Prepare the veg
- Trim and roughly chop the onion, celeriac, leek, celery and mushrooms
- Peel the garlic
- Add the onion and celeriac to the processor with half the mushrooms
- Pulse until you have rough dice , then tip into a bowl
- Add the onion, leek, celery, garlic and parsley to the processor with the rest of the mushrooms
- Pulse to chop, then add to the bowl with the onion and celeriac
- Continue in batches until all the vegetables are chopped
- Stir to combine
Ingredients
- 1 large white onion
- 1 celeriac - about 500g trimmed weight
- 1 leek - washed
- 2 celery stick
- 600g mushrooms
- 6 garlic cloves
- handful of parsley stalks
Step 3
Cook the veg
- Place the pan over a medium heat and add the olive oil
- Once the oil is hot, add the chopped veg, stir, cover and cook over a low heat for 20 minutes, stirring occasionally, then remove the lid
- Add the tomato purée and balsamic vinegar, scraping the bottom of the pan to get any tasty bits of caramelised veg off the bottom
- Add the wine (if using), stock, chopped tomatoes, cinnamon sticks, bay and thyme
- Season generously
- Simmer for 30 minutes
- Drain the lentils and add them to the pan, cover and cook for another 10–15 minutes, until the lentils are cooked
- Taste and adjust the seasoning, adding more balsamic if you want more sweetness and acidity
- Remove the cinnamon sticks and bay leaves and you’re good to go!
Ingredients
- 1 tbsp olive oil
- 4 tbsp tomato purée
- 4 tbsp balsamic vinegar
- Salt & pepper to taste
- 100ml red wine
- 1 litre vegetable stock
- 2 x 400g can(s) of chopped tomatoes
- 2 cinnamon stick
- 2 bay leaves
- 6 sprig of fresh thyme
Step 4
Store
- Allow the bolognese to cool and then portion up and freeze lying flat as this makes it super quick to defrost when you want a quick supper