50/50 Lentil Meat Bolognese

This 50 50 Bolognese is my answer to feeding a crowd without breaking the bank or sacrificing flavor. Using equal parts meat and lentils creates a rich sauce that feels classic and comforting but is lighter and loaded with extra nutrition. It is perfect for nights when you want plenty of leftovers for busy days ahead.

Learning to add lentils to bolognese was a game-changer for my family. It turned out so delicious the first time I made it that nobody missed the all-meat version and now I always have a stash in the freezer.

Ingredients

• Dried rosemary or fresh rosemary: If using fresh pick leaves from the stems for best aroma
• Smoked streaky bacon or smoked pancetta: Choose thick rashers for maximum flavor and a good smoky base
• Olive oil: Go for extra virgin if possible for the best richness
• Minced beef or pork: Choose high-quality mince it builds the sauce’s foundation
• Garlic: Use fresh cloves for the deepest flavor
• Chopped mixed onion carrot and celery: Fresh or frozen works well and is the secret base to a great bolognese
• Balsamic vinegar: Adds depth and gentle sweetness a little goes a long way
• Canned lentils: Pick ones with low sodium if available they add creaminess and lots of protein
• Canned chopped or plum tomatoes: Plum tomatoes give a slightly richer sauce but both work beautifully
• Sea salt and black pepper: For seasoning and balancing all the flavors

Step-by-Step Instructions

Start the Flavor Base:

Add olive oil to a large deep casserole pan and place over medium-high heat. Chop rosemary leaves and bacon or pancetta finely. Cook both in the pan, stirring occasionally, until lightly golden. This builds a fragrant, savory foundation for the whole sauce.

Brown the Meat and Add Vegetables:

Add the minced beef or pork to the pan and use a spoon to break it up as it cooks. Let it brown for a solid 15 minutes to ensure depth of flavor. While it browns, peel and finely chop the garlic. After the meat is browned, add the garlic and the chopped onion, carrot, and celery mix. Season generously with salt and pepper. Continue cooking for another 15 minutes so the vegetables soften into the base.

Deglaze and Add the Lentils with Tomatoes:

Pour in the balsamic vinegar and let it bubble away so the sauce picks up a sweet-tangy background. Add the canned lentils with their juices right into the pan. Add the chopped or plum tomatoes and then use the empty tomato tins to add water to the pan by filling them halfway, swirling, and pouring in the liquid. This helps combine all the flavors and catches every bit of tomato.

Simmer the Sauce:

Bring the pot to a boil then reduce the heat to medium-low. Simmer gently for about 2 hours until the sauce becomes thick and rich. Stir every so often to prevent anything sticking to the bottom and to ensure even cooking.

Finish and Serve or Store:

Taste and season the sauce to perfection at the end. Serve right away with your favorite pasta or portion into containers once cool for refrigerated or frozen meals later.

Pin

Rosemary is my not-so-secret weapon in this recipe. Once when my sister came over for dinner she thought I had spent all day on the sauce just because of that fragrant herbal note.

Storage Tips

Store leftover sauce in airtight containers in the fridge for up to three days. It tastes even better the next day as the flavors meld. For longer storage divide into portions and freeze for up to three months. Defrost overnight in the fridge or gently reheat from frozen on the stove.

Ingredient Substitutions

You can swap beef for all pork or even use ground chicken for a lighter twist. Lentils are essential for the 50 50 balance but you can use cooked green or brown lentils if you have them on hand. If you only have fresh vegetables just dice them finely for the base.

Serving Suggestions

Serve with spaghetti tagliatelle or even in a baked potato for something different. A little grated Parmesan on top is never a bad idea. Sometimes I spoon leftovers into a pan with a cracked egg for a fast breakfast.

Cultural Note

Bolognese originates from Bologna Italy and is traditionally a slow-cooked meat sauce. This version keeps the spirit of that classic but adds lentils which are an old trick in Italian home kitchens to stretch ingredients and add nutrition.

Recipe FAQs

→ What does 50/50 mean in this Bolognese?

The term 50/50 refers to using equal parts minced meat and lentils, creating a hearty yet lighter texture and adding extra fiber and flavor to the sauce.

→ Can I use either beef or pork for the mince?

Yes, you can use minced beef, pork, or a combination of both, depending on your preference or what you have on hand.

→ What if I don’t have smoked bacon or pancetta?

You can omit it or use unsmoked bacon. The smoky flavor adds depth, but the sauce remains delicious without it.

→ Are canned lentils necessary or can I use dried?

Canned lentils are quick and convenient, but you can use cooked dried lentils if preferred; just ensure they’re fully cooked before adding.

→ How can I store leftovers?

Bolognese keeps well in the fridge for up to 4 days and can be frozen in portions for up to 3 months; reheat until piping hot when serving again.