Lentil Bolognese with Mushrooms
A slow-simmered, meatless bolognese: onion, carrot, celery and finely chopped mushrooms browned in olive oil, deglazed with red wine, then cooked down with crushed tomatoes and dry brown lentils until thick and rich. Tossed with spaghetti, it is hearty, vegan and freezes well.
At a glance
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