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The Best Bolognese / Recipe / Pasta sauce / Healthy and Delicious / Meaty without the Meat / One pot

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 8

Equipment

  • Pressure Cooker

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 Medium Brown Onion
  • 1 Large Carrot
  • 3 Stalks Celery
  • 1/2 cup Black Beluga Lentils
  • 1 cup Urad Dal (Black Lentils)
  • 1 and 1/2 cups Mushrooms
  • 2/3 cup Firm Tofu Crumbled
  • 750 ml Tomato Passata
  • 1/2 cup Cooking Wine Red or white
  • 1 tsp Sugar
  • 1 bunch Kale Roughly chopped
  • 1 cup Stock
  • 1 to 2 cups Water
  • 3 cloves Garlic
  • 1 bunch Parsley

Instructions
 

  • Saute the onion, celery and carrots in olive oil until they are lightly browned.
  • Add the remaining ingredients (except the parsley) to your pot and stir to combine them well.
  • Add 1 to 2 cups of water, aiming to start with the consistency of chunky tomato soup. Be aware that the lentils will absorb water over time, and the vegetables release water as they break down.
  • Cooking is done when the lentils are al dente. 30 mins in a sealed pressure cooker, or 45 to 60 minutes on the stovetop on medium heat. If you're cooking on a stove, stir occasionally.
  • Taste the sauce, and add salt to taste.
  • Serve on your favourite pasta and garnish with finely chopped parsley.

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