Vegan Spaghetti Bolognese

Total time1 hr 15 min

Prep time20 min

Cook time55 min

4.9

(12)

This is the kind of deeply satisfying, slow-cooked pasta that makes it genuinely hard to believe there's no meat in the pot. Finely chopped cremini mushrooms and green lentils build a sauce with real body and richness, while a soffritto of onion, carrot, and celery lays down a savory foundation that takes time but rewards every minute of it. Tomato paste gets cooked down until it turns brick-red before the wine goes in — that one step alone adds a depth of flavor that sets this sauce apart from anything you'd get from a jar. A splash of vegan-certified red wine deglazes all those caramelized bits from the bottom of the pot, and then everything simmers low and slow until the lentils are tender and the sauce has thickened into something genuinely craveable. It makes four generous servings, so it's a smart choice for a weeknight dinner that still feels like an occasion. Finish the bowls with fresh parsley and a little vegan parmesan if you have it — either way, this one is going straight into the regular rotation.

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Ingredients

4 servings

For the sauce

2 tbsp olive oil
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
8 oz cremini mushrooms, finely chopped
2 tbsp tomato paste
1 cup dry red wine (vegan-certified)
1 can (28 oz) crushed tomatoes
1 cup green or brown lentils, rinsed
1 ½ cups vegetable broth
1 tsp dried oregano
½ tsp dried thyme
1 bay leaf
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

12 oz dry spaghetti
2 tbsp fresh parsley, chopped (optional)
vegan parmesan, for serving (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until they release their liquid and the pan is nearly dry, about 6–8 minutes.

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