Spaghetti Bolognese

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely diced
• 200g carrots (about 2 medium carrots), finely diced
• 2 celery sticks, finely diced
• 300g chestnut mushrooms, cleaned and pulsed in a food processor to a mince-like texture
• 5 garlic cloves, finely chopped
• 2 tbsp tomato puree
• 200ml red wine
• 200g dried brown lentils
• 500ml zero-salt vegetable stock or water
• 690g passata
• 1 tsp dried rosemary
• 1 tsp dried sage
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp sugar, optional
• 3 tbsp beef gravy granules, preferably Bisto, added to taste
• 2 tbsp nutritional yeast
• small handful of fresh basil or parsley, chopped, optional
• 350g spaghetti
• salt
• black pepper

Vegan Option

Replace the beef gravy granules with vegan gravy granules and use vegan-certified red wine. Check the spaghetti label to ensure it does not contain egg.

Method

Cook the Lentils

1. Rinse 200g dried brown lentils thoroughly in a sieve under cold running water.
2. Put the lentils and 500ml zero-salt vegetable stock or water in a pressure cooker. Do not add the passata, tomato puree, or gravy granules at this stage because thick ingredients can catch on the base.
3. Cook at high pressure for 8 minutes, then allow the pressure to release naturally for 10 minutes. Release any remaining pressure according to the appliance instructions.
4. Check that the lentils are completely tender, with no firm or chalky centre. If necessary, use the saute setting to simmer them for a few more minutes, adding water 50ml at a time if they begin to dry out.
5. Keep the lentils in all their remaining cooking liquid; do not drain them.

Make the Sauce

1. While the lentils cook, heat 2 tbsp olive oil in a large saucepan over a low-to-medium heat.
2. Add the diced onion, carrots, and celery with a pinch of salt. Cook for 12 to 15 minutes, stirring occasionally, until soft, translucent, and lightly golden.
3. Add the minced mushrooms. Cook for 8 to 10 minutes, stirring regularly, until they have released their water and most of it has evaporated.
4. Add the garlic and cook for 1 minute without letting it burn.
5. Stir in the tomato puree, rosemary, sage, oregano, thyme, and bay leaves. Cook for 1 to 2 minutes, stirring, until the tomato puree darkens slightly.
6. Pour in the red wine and bring it to a lively simmer over medium-high heat. Cook uncovered for 4 to 6 minutes, stirring occasionally, until it has reduced by roughly half and no thin pool of liquid remains when the mixture is pushed aside with a spoon.
7. Add the passata, the cooked lentils, and all the lentil cooking liquid. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally, until rich and thick. If the sauce becomes too thick, add a splash of water.
8. Taste the sauce. If the tomatoes are particularly acidic, stir in the optional sugar.
9. Stir in 2 tbsp beef gravy granules and the nutritional yeast. Simmer for 3 minutes, then taste before adding up to 1 tbsp more gravy granules. Season with black pepper and salt only if needed.
10. Remove the bay leaves and stir through the optional basil or parsley.

Cook the Spaghetti

1. While the sauce simmers, cook 350g spaghetti according to the packet instructions.
2. Reserve a mugful of its cooking water, then drain the spaghetti.

Serve

1. Loosen the sauce with a little pasta water if needed.
2. Toss the spaghetti with the sauce or spoon the sauce over it, then serve.