Highlight
I came up with this 50 50 Bolognese to make a big pan of dinner on the cheap, but still packed with comfort and taste. Mixing lentils and meat in equal parts gives you a filling, old-school style sauce with extra goodness and less heaviness. This big batch is awesome when you want leftovers for those wild, busy days.
The first time I tossed lentils in bolognese, I never looked back. My family devoured it, and nobody even noticed it was half lentils. These days, I always freeze a batch for quick dinners.
Tasty Ingredients
- Sea salt and ground pepper: Toss them in to get all the flavors balanced just right
- Canned chopped tomatoes or plum tomatoes: Either is fine, but plum ones make the sauce extra rich
- Canned lentils: Creamy and protein-packed—they work even better if you find low-salt
- Balsamic vinegar: Gives an awesome hit of tang and a bit of sweetness
- Mixed chopped veggies (onion, carrot, celery): Use them fresh or frozen, it all cooks down into a tasty sauce base
- Fresh garlic: The flavor boost is way better than powdered
- Minced pork or beef: Choose the best you can for a richer result
- Olive oil: If you’ve got extra virgin, even better for more smoothness
- Pancetta or smoked streaky bacon: Thick-cut is key for extra smoky taste
- Rosemary (fresh or dried): Fresh is best—pull those leaves off the stems for a big aroma
Easy Step Guide
- Final Touch and Save or Share:
- Give the sauce a last taste, tweak the seasoning, then spoon it hot over pasta or cool it and stash leftovers in the fridge or freezer for later.
- Simmer to Perfection:
- Put the lid on once it starts bubbling. Turn the heat way down and gently let it cook about two hours. Stir now and then so nothing sticks and the sauce thickens up.
- Add Veggies and Brown That Meat:
- Toss meat into the pan, break it up, and let it really get brown—about fifteen minutes. Chop garlic while you wait. When it’s all browned, dump in garlic plus that onion, carrot, and celery. Salt and pepper it all. Let the veggies soften for another fifteen minutes.
- Kick Things Off:
- Splash olive oil in a big casserole pan and warm over medium-high. Chop bacon and rosemary nice and small. Stir them around in the hot oil until golden and you get all those rich smells.
- Lentils, Vinegar, Tomatoes In:
- Time for the balsamic—pour it in and cook off the tang. In go the lentils (liquid and all) plus chopped or plum tomatoes. Swirl a little water in the emptied tomato cans and pour it in to grab every drop of flavor.
Highlight
Rosemary totally makes this dish pop. My sister once swore I spent hours simmering when I really just tossed in a handful for a fresh flavor hit.
Leftover Storage
Keep what’s left in sealed containers in your fridge for up to three days—it actually gets tastier next day. For later, freeze in batches up to three months. Let it thaw overnight or warm it gently from frozen on the stove.
Swap Options
You could use all pork instead of beef, or go lighter with ground chicken. Lentils make this a real 50 50 dish—use green or brown cooked ones if that’s what you have. Just chop fresh veggies small if you don’t have a mix prepped.
Fun Ways to Serve
Top spaghetti, pile on tagliatelle, or try stuffing it into a baked potato for a twist. Shredded Parmesan is always a win. Sometimes I drop leftovers in a skillet with an egg for a speedy breakfast.
Story Behind It
This sauce comes from Bologna in Italy, where folks take the slow-cooked meat thing seriously. The twist here is lentils—lots of Italian kitchens have used them to stretch things and add more goodness for ages.
Recipe FAQs
- → What does 50/50 mean in this Bolognese?
It just means you’re using half meat, half lentils. The sauce comes out hearty with a nice, lighter touch. More fiber, more taste.
- → Can I use either beef or pork for the mince?
Totally! Pick beef, pork, or even toss them together. Whatever you like or already have is fine.
- → What if I don’t have smoked bacon or pancetta?
No worries—just leave it out or swap in regular bacon if you want. The smoky bit is great, but you’ll still get a tasty sauce.
- → Are canned lentils necessary or can I use dried?
Canned lentils are quick to use. If you’ve got the time, feel free to cook dried ones and toss them in fully cooked.
- → How can I store leftovers?
This sauce hangs out in your fridge up to 4 days, or you can freeze it in batches for 3 months. Just heat it until it’s steaming again to serve.