Lentils take the place of beef mince in this vegan bolognese sauce made with red wine and mushrooms. Delicious served over pasta.
This was excellent. It tastes just like ragù alla Bolognese is supposed to taste. I think the red wine and nutmeg are key. At first, the kids didn’t even notice there were lentils instead of meat. The only thing I will change next time is to omit the broth and simply use broth powder. The extra liquid made cooking time a bit long as it took a long time to reduce risking to over cook the lentils. Excellent recipe, thank you for sharing it with us. - 27 Oct 2017 (Review from Allrecipes US | Canada)