Mushroom and lentil bolognese

• 450 g cremini mushroomsfinely chopped
• 1 can brown lentils400g can, drained and rinsed
• 1 medium yellow onionfinely diced
• 4 garlic clovesminced
• 1 medium carrotfinely diced
• 2 celerystalks, finely diced
• 3 tbs tomato paste
• 1 can crushed tomatoes400g can
• 1 tbs red wine vinegar
• 2 tbs soy sauce
• 1 tsp dried oregano
• ¼ tsp red pepper flakes
• 2 tbs olive oil
• 340 g spaghetti
• 700 ml vegetable brothstore-bought
• 1 tsp kosher salt
• ½ tsp black pepper
• 10 g fresh basiltorn, for finishing

1. 1

   Heat the olive oil in the Dutch oven over medium-high heat. Add the mushrooms and cook without stirring for 3-4 minutes until they release their liquid and start to brown on the bottom — you'll hear the sizzling intensify as the moisture cooks off. Stir, then cook 2 more minutes until deeply golden and fragrant.

   Tip: Resisting the urge to stir lets the mushrooms develop a caramelized crust instead of steaming.

2. 2

   Reduce heat to medium. Add the onion, carrot, and celery. Cook, stirring occasionally, for 3-4 minutes until the vegetables soften and the onion turns translucent. Add the garlic, dried oregano, and red pepper flakes and cook for 30 seconds until fragrant.

3. 3

   Push the vegetables to the side and add the tomato paste directly to the bare pot. Let it cook undisturbed for about 1 minute until it darkens a shade and smells toasty and sweet, then stir everything together.

   Tip: Toasting the tomato paste caramelizes its sugars and deepens the sauce's flavor dramatically.

4. 4

   Add the soy sauce and red wine vinegar, stirring to deglaze — scrape up any browned bits stuck to the bottom. Pour in the crushed tomatoes, vegetable broth, and drained lentils. Add the kosher salt and black pepper. Stir well and bring to a boil.

5. 5

   Once boiling, break the spaghetti in half and submerge it in the sauce. Reduce heat to medium-low, cover with the lid slightly ajar, and cook for 10-12 minutes, stirring every 2-3 minutes to prevent sticking. The pasta is done when it's tender and the sauce has thickened to a rich, clingy consistency that coats a spoon.

   Tip: Stirring frequently is key here — the starch from the pasta thickens the sauce beautifully but can stick to the bottom if left alone.

6. 6

   Taste and adjust seasoning with more salt or a splash of vinegar if needed. Scatter the torn basil over the top and serve straight from the pot.

   Tip: Keeps in the fridge for up to 4 days. Reheat gently with a splash of water to loosen the sauce — pasta absorbs liquid as it sits.

• Dutch oven (5-liter (5-quart))

Per serving

Nutritional values are estimates only.