Lentil Bolognese

Lentil Bolognese

Chef Jared Gierisch



Preparation Time: 25 minutes
Cooking Time: 1 hour
Makes 4 portions


  • 1 tbsp oil

  • ½ cup onion, minced 

  • ⅓ cup celery, minced

  • ⅓ cup carrots, minced 

  • ⅓ tbsp garlic, minced

  • ¾ cup ground beef

  • 1 tsp dried basil 

  • 1 cup green lentils, cooked 

  • 8 oz. beef broth

  • 10 oz. milk

  • ¾ cup canned tomatoes 

  • 1 tsp salt

  • ½ tsp black pepper


  1. In a sauce pot heat the oil and add the onion, celery, and carrots cook until the onions just begin to change color.

  2. Add the garlic, and cook for a few minutes.

  3. Add the ground beef, and dried basil and gently cook over medium heat until the meat turns deep brown. Then drain any excess fat.

  4. Take a little bit of the stock and stir in the pan and remove any pieces of ground beef stuck to the pan, then add the lentils to the pan.

  5. Stir in the rest of the stock and let it simmer slowly until only ¼ cup liquid remains, about 10 minutes.

  6. Then stir in the milk and simmer on low heat, partially covered, for 20 minutes. Stir frequently to prevent the mixture from sticking.

  7. Add the tomatoes and cook, partially covered, at a very slow simmer for another 20 minutes.

  8. Continue to cook until the sauce resembles a thick, meaty stew. Season with salt and pepper and serve with preferred pasta.