Vegetable Bolognese

This ragu is seriously, seriously delicious, packed full of vegetables and extremely straightforward to make - one of my chuck it all into the pot and pop it in the oven recipes! It’s also great for using up leftover/sad vegetables in your fridge or for getting kids to try mushrooms without knowing! I generally make a double batch and freeze portions for those days when you have neither the time or energy!

Also featured over @babyccinokids.

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2 tbsp olive oil

1-2 carrots, peeled and cut into rough dice

4 spring onions, sliced

350g mushrooms, sliced 

6 cherry tomatoes, halved 

4 garlic cloves, peeled and left whole

2 tbsp tomato purée

1 tsp ground cumin

1 tsp dried oregano

1/2 cup red lentils

20g dried porcini mushrooms

3 tbsp soy sauce

750ml tomato passata

500ml water or vegetable stock

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Preheat your oven to 200°C. Heat the oil in a large ovenproof dish and add the vegetables and garlic. Cook for 2 minutes and then add the remaining ingredients. Bring to the boil and then transfer to the oven. Bake for 20 minutes and then remove and blitz down to a rough purée in a food processor before returning to the pan to cook, covered, for a further 30minutes. Remove and serve immediately or split into portions to freeze.