Big Batch Bolognese

Super simple
Super simple
Super simple
Super simple
1:10 h

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

Start cooking ➞




For the recipe

<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>4 tbsp tomato purée<item-todo-done><item-todo-done>4 tbsp balsamic vinegar<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>200g red lentils<item-todo-done><item-todo-done>1 large white onion<item-todo-done><item-todo-done>1 celeriac - about 500g trimmed weight<item-todo-done><item-todo-done>1 leek - washed<item-todo-done><item-todo-done>2 celery stick<item-todo-done><item-todo-done>600g mushrooms<item-todo-done><item-todo-done>6 garlic cloves<item-todo-done><item-todo-done> handful of parsley stalks<item-todo-done><item-todo-done>100ml red wine<item-todo-done><item-todo-done>1 litre vegetable stock<item-todo-done><item-todo-done>2 x 400g can(s) of chopped tomatoes<item-todo-done><item-todo-done>2 cinnamon stick<item-todo-done><item-todo-done>2 bay leaves<item-todo-done><item-todo-done>6 sprig of fresh thyme<item-todo-done>

Before you start

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

Soak the lentils

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

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

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!


  • 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
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