One Pot Beef and Lentil Bolognaise

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Winter is for batch cooking comfort foods, like this simple, one-pot beef and lentil Bolognaise.

Nearly a decade ago I took the Pulse Pledge, and ever since I’ve been boosting my Bolognaise sauce with lentils. The benefit is two-fold: it adds extra protein to the dish and cuts back on the ammout of red meat used.

Our family is Planetarian – meaning we eat everything in moderation, but consistently make eco-consious choices about our food. This variation on an Italian classic pasta sauce is better for the planet, and is a budget-friendly option for these leaner months after the holidays.

Plus, lentils are delicious! In this recipe, they take on the flavours of the parmesan rind, Mediterranean herbs and tomatoes, and meld into a comforting Bolognaise. It’s our favourite sauce for twirling into spaghetti when we need the comfort of pasta.

Sourcing Lentils

Lentils are available dried or canned. Both have their benefits and I keep a selection of each around in the Simple Bites pantry. Both are shelf stable, so it’s worth stocking up.

Canned lentils are convenient for popping into soups or pasta sauces such as today’s Bolognaise. For salads, I much prefer cooking dried lentils where I can control the salt, add flavours and cook to the desired texture I need. This Mediterranean Lentil Salad is a perfect example.

Dried lentils cook up in about 20 minutes, so compared to beans, they are relatively quick cooking. Chef’s Tip: Experts recommend a shelf life of around one year for dried pulses. After that, cooking time increases and the quality decreases.

Canadian readers, look for Canadian-grown lentils as much as possible. We are the leading producer of lentils, serving up about one-third of the world’s lentils!

It’s a remarkable crop, drout-resisant, with so many health benefits, this is why we believe Beans is How we will help to end world hunger. And when I say beans, I mean all pulses, which includes lentils.

  • Flourist ships amazing Canadian-grown dried French lentils coast to coast.
  • Cullen’s has canned organic lentils that are 100% grown and packed in Canada; find them at most grocery store chains. Ontario folks can order through Mama Earth.
  • I get organic lentils when I make an order from Well.ca, but they are a product of Italy.
  • Other great brands include Clic, Yupik, Bob’s Red Mill (USA) Eden Organics (USA).

Sauce Variations

I’ve long embraced the laid-back approach to pasta sauce where a collection of fridge ingredients can be combined and simmered to perfection. Take this recipe and put your own spin on it – just don’t forget the lentils!

Add a splash of red wine or a smattering of root vegetables like carrot or parsnip. Sweat the onion in bacon or stir in a little grated or pureed cooked winter beets. Beet and lentils pair together so well.

Home cooks take note: this is a rich sauce, meant to be assembled with love and then simmered slowly to develop deep flavour. It’s even better on the second day.

Zero Waste Tip:

Add Parmesan cheese rinds to the pot and let them simmer with the sauce. It saves them a trip to the compost and further enhances the umami flavour of the Bolognaise.

Uses for Beef and Lentil Bolognaise

Even though my family could scarf down Spag Bol once a week, I like to change things up so I don’t get bored. Here’s what’s on the menu rotation when I’ve cooked a big batch of Bolognaise:

  • Over Spaghetti or Spaghettini
  • Layered in Lasagna, like this Lentil Lasagne.
  • Folded into a penne pasta bake, topped with cheese and broiled
  • Served over roast spaghetti squash.

Batch Cooking and Freezing Tips

This recipe yield’s enough for two dinners for a family of four, but go ahead and double the recipe. Around here we encourage Batch Cooking as a way to get organized for dinner. Trust me, having a few extra liters of Bolognaise in the freezer feels as good as money in the bank.

This sauce will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.

For a real Italian feast, pair this pasta dish with my Simple Pesto Buns and a platter of Citrus & Radicchio Salad.

  • 1 Tablespoon olive oil
  • 1 cup chopped red onion 1 medium
  • 1 cup diced celery or fennel
  • 1 1/2 pounds organic lean ground beef
  • 8 oz cremimi mushrooms or button
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano or Mediterranean herbs
  • 1 teaspoon freshly ground black peppe
  • 2 28oz cans crushed tomatoes
  • 1 1/2 cups cooked lentils or 398 ml can, drained
  • 1 parmesan rind or more
  • 1 Bay leaf
  • 1 1/2 teaspoons fine sea salt or to taste

  • In a large (6 qt) heavy bottomed pot, heat oil and add onion. Cook over medium heat for about 2 minutes, until the onion softens. Add in the celery and cook for another two minutes, stirring occasionally.

  • Increase heat to medium-high and add in the ground beef. Brown the meat for 6-8 minutes, stirring it occasionally and breaking it apart with a sturdy wooden spoon or spatula.

  • While the meat is cooking, grate the mushrooms on the large side of a box grater. Add mushrooms, garlic, oregano and pepper to the pot. Mix well and cook for 2 minutes.

  • Empty in the cans of crushed tomatoes and the lentils. Stir the pot thoroughly, getting right to the bottom ofthe pot. Reduce heat to low, add the Parmesand rind and bay leaf. Simmer the bolognese for 90 minutes. Stir occasionally, scraping the bottom ofthe pot.
  • Remove bay leaf and cheeserind. Add salt, stir bolognese well and taste. Adjust seasoning if desired. Serve over pasta or cool completely, then portion into freezer containers. Freeze for up to six months.

This is a rich sauce, meant to be assembled with care and then simmered slowly to develop deep flavour. It’s even better on the second day.

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