Jamie Oliver Vegetarian Spaghetti Bolognese

I still remember the first time I made this veggie Bolognese. It was one of those moody Sunday evenings in February — grey sky, no ambition, fridge half-empty. I had no meat, but I did have lentils, a dusty tin of tomatoes, and some rather sad celery hanging on for dear life. Desperation birthed dinner. I followed Jamie’s loose idea, added my own flair, and by the time I sat down, the flat smelled like comfort. Earthy, herby, deep… like a hug in pasta form.

Since then, this vegetarian Bolognese has become a weekday favourite — meat-free but mighty. It’s got that slow-cooked richness we all chase in a good spag bol, but with lentils and mushrooms doing the heavy lifting. You won’t miss the beef, promise. Plus, it’s one of those recipes that somehow tastes better the next day — which makes leftovers almost as exciting as the first bowl.

Why You’ll Love It

• Deep, savoury flavour thanks to porcini mushrooms and Chianti (optional, but delightful).
• Totally meat-free yet still hearty enough for carnivores.
• Easy to batch cook — just double it and freeze half.
• Leftovers reheat like a dream (hello, lazy Monday lunch).
• A great way to use up carrots, celery, or parsley lurking in the fridge.
• Nourishing but not boring — it’s got personality.

Ingredients

• 20g dried porcini mushrooms
• 2 large red onions
• 2 cloves garlic
• 2 carrots
• 2 sticks celery
• 2 sprigs fresh rosemary
• Olive oil
• 1 fresh bay leaf
• 100ml Chianti (or alcohol-free red wine / veg stock)
• 1 x 400g tin green lentils (juice and all)
• 2 x 400g tins plum tomatoes
• 450g dried wholewheat spaghetti
• ½ bunch flat-leaf parsley (about 15g)
• 100g Parmesan cheese (or veggie hard cheese if avoiding rennet)

How to Make It

Soak those mushrooms:

Pop the dried porcini into a small bowl and pour over just-boiled water. Let them soak while you prep the veg — about 10–15 minutes should do it. They’ll go all soft and fragrant.

Chop like you mean it:

Peel your onions, garlic, and carrots. Trim your celery. Then finely chop the lot — along with the rosemary leaves. This bit’s a little fiddly, but stick with it. I sometimes blast everything in a food processor if I’m tired.

Slow cook the base:

Drizzle a tablespoon of olive oil into a big casserole pan or deep saucepan. Toss in your chopped veg, rosemary, and bay leaf. Cook gently, lid on, over medium-low heat for 20 minutes. Stir now and then — don’t let anything catch. It should smell sweet and savoury, not burnt.

Mushrooms in, wine in:

Finely chop your soaked porcini (leave behind the gritty water at the bottom — nobody likes mushroom sand). Add them to the pan with the soaking water (strained). Turn the heat up a touch, pour in the Chianti, and let it bubble and reduce. Smells divine, doesn’t it?

Lentils and tomatoes time:

Tip in your lentils — juice and all. Then add the plum tomatoes, breaking them up with your spoon. I usually swirl a bit of water in the empty tins (half-full) and pour that in too. Bring everything to a boil, then reduce the heat and let it simmer gently for 35 minutes. It should thicken beautifully.

Get your pasta going:

Meanwhile, cook the spaghetti in a big pot of salted water according to packet instructions. Wholewheat pasta gives a lovely nutty bite here. Drain it — but save a mugful of the pasta water!

Bring it all together:

Stir the drained spaghetti into the Bolognese, adding a splash of pasta water if it feels too tight. Chop your parsley and grate most of your Parmesan. Stir both in.

Plate and finish strong:

Serve in warm bowls, scatter over the last of the Parmesan, and maybe a crack of black pepper. Done. Possibly better than the meaty version. But let’s not tell Nonna.

Common Mistakes and How to Dodge Them

Why is my sauce watery?
You probably didn’t let it simmer long enough. Give it time — 35 minutes uncovered is key. It thickens up like magic.

It tastes a bit bland… what did I miss?
Probably salt, honestly. Or a splash of vinegar or lemon juice at the end can lift it. Parmesan also adds punch — don’t skip it.

My porcini were gritty!
Ah, yes. Been there. Always leave the bottom bit of soaking liquid behind — that’s where the grit hides.

Do I need the wine?
Nope. It adds depth, but you can skip it or use veg stock or alcohol-free red wine. You’ll still get a cracking sauce.

Storage and Reheating

Let the Bolognese cool before storing. It’ll keep in the fridge for 3–4 days, easy.

To freeze:
Portion it into tubs — it freezes well for up to 3 months. Defrost overnight in the fridge or gently reheat straight from frozen.

To reheat:

• Microwave: Best for solo portions. Add a splash of water and stir halfway.
• Hob: Low heat, lid on, splash of water to loosen.
• Oven: 180°C covered for 20 minutes. Great if you’re doing a big batch.

Frequently Asked Questions

Can I make this gluten-free?
Yep — just swap the wholewheat spaghetti for a gluten-free version. Sauce is naturally GF.

Can I use canned mushrooms instead of porcini?
You can… but they won’t bring the same umami magic. Dried porcini are worth it.

Is this vegan?
Almost — just skip the Parmesan or use a vegan hard cheese. Everything else is plant-based.

What if I hate lentils?
Then this might not be your dish — but you could try finely chopped mushrooms and walnuts instead.

Nutrition Facts (Per Serving):

• Calories: 510
• Fat: 12g
• Carbs: 78g
• Protein: 22g
• Sodium: 540mg
• Sugar: 10g