Equipment
Ingredients
Aromatics Base
- 45 ml olive oil
- 1 fennel bulb, finely diced, fronds reserved
- 1 onion, finely diced
- 1 carrot, finely diced
- 3 garlic cloves, minced
- 3 g fennel seeds, whole or lightly crushed
Ragù
- 200 g dried brown or puy lentils, rinsed
- 30 g tomato paste
- 120 ml dry white wine
- 800 g canned crushed tomatoes
- 500 ml vegetable stock
- 2 g dried oregano
- 1 g red pepper flakes
Pasta & Finish
- 450 g spaghetti, dried
- 60 g parmesan cheese, grated
- 1 lemon, zested only
- 30 g unsalted butter
Nutrition (per serving)
Method
Prepare your vegetables: finely dice the fennel bulb (reserving green fronds for garnish), onion, and carrot to a similar size (brunoise) for even cooking.
Heat olive oil in the Dutch oven over medium heat. Add the diced fennel, onion, and carrot. Sauté for 8-10 minutes until softened and translucent, but not browned.
Add the minced garlic and fennel seeds. Cook for 1 minute until fragrant. Stir in the tomato paste and cook for 2 more minutes until the paste darkens slightly to a brick red.
Deglaze the pan with white wine, scraping up any fond stuck to the bottom. Let it bubble and reduce by half.
Add the rinsed lentils, crushed tomatoes, vegetable stock, oregano, and red pepper flakes. Bring to a boil, then reduce heat to low to maintain a gentle simmer.
Cover the pot partially and simmer for 35-45 minutes, stirring occasionally. The lentils should be tender but still hold their shape, and the sauce should be thick and rich. If it becomes too dry, add small splashes of water.
While the sauce simmers, bring a large stockpot of salted water to a boil. Cook the spaghetti according to package directions until al dente.
Once lentils are cooked, remove sauce from heat. Stir in the lemon zest, butter (if using), and half of the parmesan. Taste and season with salt and black pepper.
Drain pasta, reserving 60ml (approx 1/4 cup) of pasta water. Toss pasta directly into the sauce, adding pasta water if needed to gloss. Serve garnished with reserved fennel fronds and remaining parmesan.
Chef's Notes
- Texture is key for a vegetarian bolognese. Dicing your vegetables (mirepoix) to be the same size as the cooked lentils creates a cohesive, meaty mouthfeel.
- Do not skip the lemon zest. Lentils are earthy and heavy; the lemon zest and fennel seeds provide the 'high notes' that mimic the complexity of a meat-based ragù.
- If you want an even deeper umami flavor, add a teaspoon of soy sauce or a parmesan rind to the simmering sauce.
- For strict vegetarians, ensure you buy cheese labeled 'vegetarian' or 'rennet-free', as traditional Parmesan uses animal rennet.
- Use Brown or Puy lentils. Red lentils will turn into mush/soup, and Green lentils can sometimes take too long to soften in acidity.
Storage
Refrigerator: 4 days — Store sauce and pasta separately if possible to prevent noodles from becoming mushy.
Freezer: 3 months — Sauce freezes beautifully; freeze without pasta.
Reheating: Reheat sauce in a pan with a splash of water; toss with fresh hot pasta.
