Jamie Oliver's veggie bolognese, loadsa veg, lentils & parmesan. 20 g dried porcini mushrooms. 2 large red onions. 2 cloves garlic. Olive oil. 2 carrots. 2 sticks celery. 2 sprigs fresh rosemary. 1 fresh bay leaf. 100 ml Chianti. 1 x 400 g tin green lentils.
Jamie’s veggie Bolognese ragù is as rich and full of flavour as a meaty version. Made with porcini mushrooms and plump lentils, it’s packed with protein and contains three of your five-a-day.
Jamie’s go-to method for Bolognese uses a winning combination of streaky bacon and minced beef. It’s a total favourite, so tasty, and super-easy to knock together. This is a great reliable version if you’re new to the Bolognese fun. With controlled salt and fat, it’s a brilliant dish for kids – and easy enough for them to help you make it too!
Vegetarian low-carb dinner ideas Spinach, chickpea and potato curry Try our lightly spiced vegan curry for a wholesome midweek meal for four. Make the most of storecupboard ingredients such as chickpeas and chopped tomatoes in this flavoursome dish. Cauliflower mash