Vegan Big Batch Bolognese Bosh TV

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