Hearty, aromatic and surprisingly elegant
A great example of how wine and food can work in harmony. This lentil and mushroom Bolognese combines earthy depth with Mediterranean spice and shows that meatless dishes can be just as complex as classic ragouts. Wine with food here means: Balance, depth and texture. The combination of brown lentils, fresh mushrooms, tomatoes and herbs results in a multi-layered flavor that is infused with nutty and slightly sweet notes. Paired with an elegant red wine from Tuscany, the result is a dish that combines warmth, structure and pleasure – simple food with a refined soul.
Ideal wine accompaniment: Chianti Classico DOCG (Tuscany, Italy)
A Chianti Classico DOCG from Tuscany is the perfect accompaniment to this lentil and mushroom Bolognese. Its notes of sour cherry, violet, dried herbs and some leather pick up on the earthy tones of the lentils and mushrooms, while its fresh acidity and fine tannins add structure. The wine is invigorating, not heavy, and its clear fruit emphasizes the tomato depth of the sauce. An elegant, medium-bodied red wine that picks up on the rustic base of the dish without overpowering it – ideal for anyone who wants to combine vegetarian cuisine with character and classic wine structure.
Further wine recommendations for this dish
Pinot Noir Givry AOC (Bourgogne, France)
This Pinot Noir impresses with its delicate fruit and fine spice. The aromas of cherries, forest floor and cloves underline the mushroom notes of the Bolognese, while the elegant acidity brings structure and freshness. A Burgundy that subtly accompanies the depth of the dish.
Sangiovese di Romagna DOC (Emilia-Romagna, Italy)
A lighter Sangiovese with ripe red fruit, herbs and a hint of undergrowth. It brings just the right balance of freshness and fruit to keep the tomato sauce lively without masking the delicate aromas of the mushrooms. An authentic wine for Mediterranean dishes.
Rioja DOCa Crianza (Rioja, Spain)
With its notes of cherry, vanilla and a hint of coconut, this Rioja perfectly complements the sweet and spicy aromas of the dish. The subtle wood tones match the umami character of the mushrooms and give the combination a touch of warmth and depth.
Montepulciano d’Abruzzo DOC (Abruzzo, Italy)
Powerful, fruity and earthy at the same time. The ripe plum aromas and round body blend perfectly with the aromas of the lentils. A versatile red wine with a soft tannin structure that goes wonderfully with this vegetarian Bolognese.
Côtes du Rhône Villages AOC (Rhône, France)
A classic southern French red wine with aromas of dark berries, thyme and pepper. It brings warmth and Mediterranean spice into play and complements the herbal aromas of the dish. Ideal for lovers of strong but balanced wines.
The recipe:
Lentil and mushroom Bolognese with herbs & pecorino
Cooking utensils
- 1 Pan
- 1 Pot
- 1 Cutting board & knife
- 1 Cooking spoon
- 1 Grater
Ingredients
For the Bolognese:
- 150 g brown lentils
- 200 g brown mushrooms or porcini mushrooms
- 1 Small onion
- 1 Garlic clove
- 400 g chunky tomatoes
- 1 tablespoon tomato paste
- 100 ml Vegetable broth
- 2 1 tbsp olive oil
- 1 teaspoon dried oregano
- 1 sprig of rosemary
- Salt and pepper
To serve:
- 160 g Spaghetti or tagliatelle
- Freshly grated pecorino
- Fresh parsley or basil
Preparation
Prepare the lentils:
- Rinse the lentils and cook according to the packet instructions until al dente, drain and set aside.
Cook bolognese:
- Finely chop the onion and garlic and sauté in olive oil until translucent.
- Finely dice the mushrooms, add and fry until they take on a light color.
- Stir in the tomato purée, toast briefly, then add the tomatoes and stock.
- Season with oregano, rosemary, salt and pepper and simmer for 20 minutes.
- Stir in the lentils and cook briefly until everything is creamy.
Prepare and serve the pasta:
- Cook the pasta in plenty of salted water until al dente.
- Mix with the sauce, sprinkle with pecorino and herbs and serve immediately.
Recommended sides:
- Green leaf salad with balsamic vinegar
- Toasted ciabatta with garlic oil
- Baked tomatoes with herbs
