Lentil Bolognese with Fettuccine and Rosemary is a hearty plant-based pasta sauce made with lentils, fresh rosemary, carrots, celery, onion, tomato paste, and red wine. Serve with a simple green salad and garlic bread.
Lentil Bolognese with Fresh Rosemary
Lentils replace traditional ground beef in this hearty and fragrant take on an Italian classic, but the real secret ingredient is rosemary! And while dried herbs definitely have their place in my life, this is a recipe where fresh is the only way to go.
The technique of blooming the rosemary in olive oil first is what sets this sauce apart. The rosemary infuses the oil with its flavor, and that oil then carries that fragrance through every component of the sauce. The crisped rosemary leaves get crumbled back in at the end for texture and a concentrated hit of herb flavor.
What Is Bolognese?
Bolognese is a rich, slow-cooked Italian meat sauce from the city of Bologna, traditionally made with ground beef or pork, a soffritto (a base of finely chopped carrots, celery, and onion cooked in olive oil), tomato paste, and white wine, served over fresh egg pasta. This version uses lentils in place of meat and red wine in place of white wine, giving the sauce a deeper, richer color and a more robust flavor.
Ingredients for Lentil Bolognese
Here’s what you’ll need. Exact amounts are in the recipe card below.
- Green or Brown Lentils – Either holds up through the simmer without turning to mush. Red lentils, however, are not recommended since they tend to break down too much, which changes the texture of the sauce entirely.
- Fresh Rosemary – Essential to this recipe. Dried rosemary does not give you the same result, and the blooming technique does not work the same way with dried herbs. Use fresh sprigs and pull the leaves from the stems before cooking.
- Olive Oil – The blooming technique requires enough oil to briefly fry the rosemary. Use a high-quality extra-virgin olive oil, since it’s a primary flavor in the finished sauce.
- Carrots, Celery, Onion, and Garlic – The classic Italian base, known as soffritto. Chop fine so they cook down evenly and meld into the sauce rather than staying chunky.
- Tomato Paste – Concentrated tomato flavor that adds body and depth to the sauce.
- Red Wine – Adds richness and complexity. Use a dry red you’d be happy to drink. It cooks down significantly, so the flavor concentrates.
- Water – Added with the red wine to help the sauce simmer without scorching.
- Fettuccine – Any wide, flat noodle holds the bolognese well. Pappardelle or tagliatelle are also good choices.
- Salt and Black Pepper – Simple seasonings to tie it all together.
How to Make Lentil Bolognese
Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes | Servings: 4 | Cuisine: Italian
STEP ONE: Cook the Lentils. Bring a medium pot of salted water to a boil. Add lentils and cook 15 to 20 minutes, until al dente. Drain well and set aside.
STEP TWO: Bloom the Rosemary. In a large, deep skillet, heat olive oil over medium heat. Add rosemary leaves and cook, stirring frequently, 1 to 2 minutes, until slightly crispy. Remove rosemary from pan and place on a paper towel-lined plate. Set aside, leaving the infused oil in the pan.
STEP THREE: Cook the Vegetables. To the pan of reserved oil, add carrots, celery, and onion. Cook, stirring frequently, 4 to 5 minutes. Add garlic and continue cooking an additional 1 to 2 minutes.
STEP FOUR: Build the Sauce. Stir in the tomato paste, lentils, red wine, and 1 cup of water. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until the sauce has thickened slightly.
STEP FIVE: Cook the Pasta. While the sauce simmers, cook fettuccine according to package directions. Drain and set aside.
STEP SIX: Finish and Serve. Crumble the reserved crispy rosemary back into the sauce. Season with salt and black pepper to taste. Serve the bolognese over fettuccine.
Storage
Store leftover bolognese sauce separately from the pasta in an airtight container in the refrigerator for up to four days. Reheat on the stovetop over medium-low heat, adding a splash of water if the sauce has thickened too much.
The sauce freezes well for up to three months. Cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator and reheat on the stovetop. Cook fresh pasta when ready to serve.
Lentil Bolognese with Fettuccine and Rosemary Recipe
Ingredients
- 3/4 cup green lentils
- 1 bunch fresh rosemary
- 2 T olive oil
- 2 medium carrots small diced
- 2 stalks celery small diced
- 1/4 cup yellow onion diced
- 3 cloves garlic thin sliced
- 2 tablespoons tomato paste
- 2 tablespoons vegan butter
- 1/4 cup red wine
- 6 ounces fettuccine pasta by weight
- 1/4 cup vegan Parmesan grated
Instructions
- Bring a medium pot of salted water to a boil. Add lentils and cook 15 to 20 minutes, until al dente. Drain well and set aside.
- In a large, deep skillet, heat olive oil over medium heat. Add rosemary leaves and cook, stirring frequently, 1 to 2 minutes, until slightly crispy. Remove rosemary from pan and place on a paper towel-lined plate. Set aside, leaving the infused oil in the pan.
- To the pan of reserved oil, add carrots, celery, and onion. Cook, stirring frequently, 4 to 5 minutes. Add garlic and continue cooking an additional 1 to 2 minutes.
- Stir in the tomato paste, lentils, red wine, and 1 cup of water. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until the sauce has thickened slightly.
- While the sauce simmers, cook fettuccine according to package directions. Drain and set aside.
- Crumble the reserved crispy rosemary back into the sauce. Season with salt and black pepper to taste. Serve the bolognese over fettuccine.
Nutrition
This post was updated June 24, 2026.
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