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:
Linsen-Pilz-Bolognese mit Kräutern & Pecorino
Cooking utensils
- 1 Pfanne
- 1 Topf
- 1 Schneidebrett & Messer
- 1 Kochlöffel
- 1 Reibe
Ingredients
Für die Bolognese:
- 150 g braune Linsen
- 200 g braune Champignons oder Steinpilze
- 1 kleine Zwiebel
- 1 Knoblauchzehe
- 400 g stückige Tomaten
- 1 EL Tomatenmark
- 100 ml Gemüsebrühe
- 2 EL Olivenöl
- 1 TL getrockneter Oregano
- 1 Zweig Rosmarin
- Salz und Pfeffer
Zum Servieren:
- 160 g Spaghetti oder Tagliatelle
- Frisch geriebener Pecorino
- Frische Petersilie oder Basilikum
Preparation
Linsen vorbereiten:
- Linsen abspülen und nach Packungsanleitung bissfest garen, abgießen und beiseite stellen.
Bolognese kochen:
- Zwiebel und Knoblauch fein hacken, in Olivenöl glasig anschwitzen.
- Pilze klein würfeln, hinzufügen und anbraten, bis sie leicht Farbe annehmen.
- Tomatenmark einrühren, kurz rösten, dann Tomaten und Brühe zugeben.
- Mit Oregano, Rosmarin, Salz und Pfeffer würzen und 20 Minuten köcheln lassen.
- Linsen einrühren und kurz mitkochen, bis alles cremig verbunden ist.
Pasta zubereiten und servieren:
- Pasta in reichlich Salzwasser al dente kochen.
- Mit der Sauce mischen, mit Pecorino und Kräutern bestreuen und sofort servieren.
Empfohlene Beilagen:
- Grüner Blattsalat mit Balsamico
- Geröstetes Ciabatta mit Knoblauchöl
- Ofen-Tomaten mit Kräutern
