Vegan Bolognese Sauce with Red Lentils

Finely chop the yellow onion, carrots, and celery stalks. In a large pot, heat the extra virgin olive oil and sauté the vegetables over low heat, stirring occasionally, for about 8 minutes, until softened and lightly golden. Add the thinly sliced garlic and sauté for another minute to release its aroma.

Add the vegan ground meat, increase the heat and stir continuously, breaking the meat into small pieces until nicely browned. Incorporate the tomato paste, let it caramelize briefly, then pour in the tomato passata and vegetable broth (or water) to deglaze the pot. Add the rinsed red lentils, rosemary, chopped basil, salt, and pepper.

Reduce the heat to minimum and let the sauce simmer slowly, uncovered, for at least an hour. Stir occasionally and, if necessary, add a little more broth or water. The vegetables should be completely soft, and the sauce should be thickened and dense.