Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

Big Batch Bolognese

Big Batch Bolognese
Big Batch Bolognese

We’ve written a fair few bolognese recipes over the years, but this one, made with celeriac and lentils, is one of our best. Be warned though, it makes a BIG batch! One portion of this will happily feed sixteen people, but it freezes like a dream. Having a few portions in your freezer is a great idea as it means you’ll have something delicious to eat even if you don’t fancy cooking from scratch!

This recipe is from our cookbook BOSH! On A Budget


Before you start

Large food processor • Large saucepan with a lid • Freezer bags or containers


  • 200g red lentils
  • 1 large white onion
  • 1 celeriac (about 500g trimmed weight)
  • 1 leek
  • 2 celery sticks
  • 600g mushrooms
  • 6 garlic cloves
  • handful of parsley stalks
  • 1 tbsp olive oil
  • 4 tbsp tomato purée
  • 4 tbsp balsamic vinegar
  • 100ml wine (optional)
  • 1 litre vegetable stock
  • 4 x 400g tins basic chopped tomatoes
  • 2 x cinnamon sticks
  • 2 bay leaves
  • 6 sprigs of fresh thyme
  • salt and black pepper


  1. 1.

    Soak the lentils • Tip the lentils into a bowl and cover with cold water • Set aside

  2. 2.

    Prepare the veg • Trim and roughly chop the onion, celeriac, leek, celery and mushrooms • Peel the garlic • Add the onion and celeriac to the processor with half the mushrooms • Pulse until you have rough dice , then tip into a bowl • Add the onion, leek, celery, garlic and parsley to the processor with the rest of the mushrooms • Pulse to chop, then add to the bowl with the onion and celeriac • Continue
    in batches until all the vegetables are chopped • Stir to combine

  3. 3.

    Cook the veg • Place the pan over a medium heat and add the olive oil • Once the oil is hot, add the chopped veg, stir, cover and cook over
    a low heat for 20 minutes, stirring occasionally, then remove the lid • Add the tomato purée and balsamic vinegar, scraping the bottom of the pan to get any tasty bits of caramelised veg off the bottom • Add the wine (if using), stock, chopped tomatoes, cinnamon sticks, bay and thyme • Season generously • Simmer for 30 minutes • Drain the lentils and add them to the pan, cover and cook for another 10–15 minutes, until the lentils are cooked • Taste and adjust the seasoning, adding more balsamic if you want more sweetness and acidity • Remove the cinnamon sticks and bay leaves and you’re good to go!

  4. 4.

    Store • Allow the bolognese to cool and then portion up and freeze lying flat as this makes it super quick to defrost when you want a quick supper