Veggie Bolognese sauce

Name: Veggie Bolognese sauce
Total time: 1 h
Yield: 10
Ingredients: 250 g alliums (onions, leeks or a mixture of both); 12 g garlic; 750 g Mediterranean veg (aubergines, courgettes, peppers, mushrooms); 25 ml olive oil; 1 tablespoon dried mixed herbs; 250 g lentils; 1 litre tomato base sauce; 1 veg stock cube optional

A super-useful rich ragù

“This richly flavoured sauce is super-forgiving when it comes to mixing up the ingredients, making it great for using up surplus veg. For a meat version, simply swap out the lentils for mince. ”

Serves 10

Cooks In1 hour plus chopping

DifficultySuper easy

Tesco Community Cookery School with Jamie Oliver Vegetables Tomato

Nutrition per serving

Calories 141 7%
Fat 3.7g 5%
Saturates 0.6g 3%
Sugars 6.1g 7%
Salt 0.03g 1%
Protein 8.4g 17%
Carbs 19.9g 8%
Fibre 4g -

Of an adult's reference intake

Tesco Community Cookery School with Jamie Oliver

By Jamie Oliver

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Ingredients

250 g alliums , (onions, leeks or a mixture of both)
12 g garlic
750 g Mediterranean veg , (aubergines, courgettes, peppers, mushrooms)
25 ml olive oil
1 tablespoon dried mixed herbs
250 g lentils
1 litre tomato base sauce
1 veg stock cube , optional

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Tesco Community Cookery School with Jamie Oliver

By Jamie Oliver

Tap For Ingredients

Method

Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
Peel (or trim) the alliums, then roughly chop. Peel and slice the garlic.
Roughly chop the Mediterranean veg.
Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil.
Add the alliums and garlic. Cook for 15 to 20 minutes or until the veg is golden and softened, stirring frequently.
Add the chopped Mediterranean veg and the herbs, and cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.
Use a potato masher to gently crush the veg, breaking down any bigger lumps.
Add the lentils and tomato base sauce, and bring to the boil – remember to note the liquid level in the pan.
Add 200ml of water and stock cube (if using) and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes, or until reduced – the liquid should return to the same level as in step 8.
Season to taste with sea salt and black pepper. Delicious served with pasta, in a jacket potato, or use as the base for a veggie cottage pie or lasagne.