Slow-Cooker Vegetarian Bolognese Recipe

Cooking Directions

• STEP 1.In a large skillet, heat some oil over medium heat.
• STEP 2.Add the onions, carrots, and celery and cook until softened, about 5 minutes.
• STEP 3.Add the mushrooms and cook for another 5 minutes, until they release their moisture.
• STEP 4.Transfer the cooked vegetables to a slow cooker.
• STEP 5.Add the lentils, crushed tomatoes, tomato paste, vegetable broth, garlic, oregano, basil, salt, and pepper to the slow cooker.
• STEP 6.Stir everything together and cook on low heat for 6-8 hours, or on high heat for 3-4 hours.
• STEP 7.Serve the vegetarian bolognese over cooked pasta, garnished with grated Parmesan cheese and fresh basil.

Cooking Tips

• You can use any type of mushrooms you like, such as cremini, button, or portobello.
• For a thicker sauce, cook the bolognese uncovered for the last hour of cooking.
• Leftover bolognese can be stored in an airtight container in the refrigerator for up to 4 days.

Storage and Serving

• Reheat the bolognese in a saucepan over medium heat until warmed through.
• Serve the bolognese hot, over cooked pasta or as a filling for lasagna or stuffed peppers.
• Garnish with grated Parmesan cheese and fresh basil for extra flavor.