Lentils take the place of beef mince in this vegan bolognese sauce made with red wine and mushrooms. Delicious served over pasta.
Great recipe. If you are not a strict vegan, you can top with Parmesan for an extra kick. - 13 Apr 2018 (Review from Allrecipes US | Canada)
I eliminated the mushrooms as I am the only one who likes them .. we are having it tonight .. however I made the Bolognese Friday evening and trust me its worth a do ahead if you are looking forward as the flavors were so much better. Great recipe.... - 08 Apr 2018 (Review from Allrecipes US | Canada)
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)