50/50 Bolognese Recipe

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This 50/50 Bolognese is a hearty and healthy recipe, which is made with a clever mix of minced beef and lentils. It’s the ultimate comfort food, a rich and flavorful sauce that’s perfect for batch cooking.

50/50 Bolognese Ingredients

A smart, wholesome blend for a deeply satisfying sauce.

750g minced beef or pork
3 x 400g tins of lentils
6 rashers of smoked streaky bacon or smoked pancetta
500g fresh or frozen chopped mixed onion, carrot & celery (soffritto)
8 cloves of garlic
4 x 400g tins of chopped or plum tomatoes
5 tablespoons balsamic vinegar
2 teaspoons dried rosemary or ½ a bunch of fresh rosemary (15g)
Olive oil
Sea salt and freshly ground black pepper

How To Make 50/50 Bolognese

A step-by-step guide to this rich, freezer-friendly sauce.

Start the Flavor Base: Place a large, deep casserole pan on a medium-high heat. Finely slice the bacon and add it to the pan with 3 tablespoons of olive oil and the finely chopped rosemary. Stir regularly until the bacon is lightly golden.
Brown the Meat and Veggies: Add the mince to the pan, breaking it up with a spoon, and let it brown for 15 minutes, stirring often. Peel and finely chop the garlic and add it to the pan along with the mixed chopped onion, carrot, and celery. Season with salt and pepper and continue to cook for another 15 minutes, stirring regularly until the vegetables have softened.
Deglaze and Add Tinned Goods: Stir in the balsamic vinegar and let it cook away for a minute, scraping up any sticky bits from the bottom of the pan. Add the lentils (juice and all) and the tinned tomatoes.
Simmer the Sauce: Half-fill each of the four empty tomato tins with water, swirl it around to collect any remaining tomato, and pour this water into the pan. Bring the sauce to a boil, then reduce the heat to a medium-low and let it simmer gently for 2 hours, or until it has thickened and the flavors are rich and deep. Stir it occasionally to prevent it from sticking.
Serve or Store: Season the finished Bolognese to perfection with more salt and pepper if needed. Serve immediately with your favorite pasta, or let it cool completely before batching up portions to store in the fridge or freezer.

Recipe Tips

For the richest, most flavorful Bolognese sauce.

Why add lentils to the Bolognese? This is a fantastic “50/50” trick. The lentils add a wonderful, earthy depth of flavor and a lovely texture. They also bulk out the sauce with healthy, fiber-rich plant protein, meaning you can use less meat while still creating a very hearty and satisfying meal.
How to get a deep, rich flavor? The key is building layers of flavor. Don’t rush the initial browning of the bacon and mince, or the softening of the vegetables. The long, slow simmer is also crucial for allowing all the flavors to meld and the sauce to develop its signature richness.
What does “deglazing” with balsamic mean? When you brown meat and vegetables, flavorful caramelized bits (called the “fond”) stick to the bottom of the pan. Adding a liquid like balsamic vinegar and scraping these bits up dissolves them back into the sauce, adding a huge amount of flavor.
Can I make this ahead of time? Absolutely! Bolognese is the perfect batch-cook recipe and, like most stews, its flavor is even better on the second day.

What To Serve With 50/50 Bolognese

Classic pairings for this iconic Italian sauce.

This hearty and versatile sauce is a family favorite. It’s perfect served with:

Pappardelle or tagliatelle pasta, which are great for catching the rich sauce
A simple baked potato
As a filling for lasagne or cannelloni
Creamy polenta
Topped with a generous grating of fresh Parmesan cheese

How To Store 50/50 Bolognese

This sauce is perfect for stocking your freezer.

Refrigerate: Store the cooled Bolognese in an airtight container in the refrigerator for up to 4 days.
Freeze: This sauce freezes exceptionally well. Let it cool completely, then portion it into freezer-safe bags or containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

50/50 Bolognese Nutrition Facts

An estimated guide per serving.

Calories: 550 kcal
Carbohydrates: 45 g
Protein: 35 g
Fat: 25 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook this in a slow cooker?

Yes. Follow the first two steps of browning the bacon, meat, and vegetables on the stovetop. Deglaze the pan with the balsamic, then transfer everything to your slow cooker. Add the lentils, tomatoes, and water, and cook on low for 6-8 hours.

Can I make this vegetarian?

Yes. To make a vegetarian version, simply omit the bacon and beef. You can increase the amount of lentils and add some finely chopped mushrooms (sautéed with the other vegetables) for a similarly rich and u0022meatyu0022 texture. Be sure to use vegetable stock instead of water for a deeper flavor.

Can I use fresh tomatoes instead of tinned?

You can, but tinned tomatoes (especially plum tomatoes) are often recommended for long-simmered sauces because they provide a consistent, concentrated tomato flavor. If using fresh, you’ll need about 2kg of very ripe tomatoes, peeled and chopped, and you may need to simmer the sauce for longer to reach the same level of richness.

Try More Recipes:

Course: DinnerCuisine: Italian-InspiredDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Calories

550

kcal

A hearty and healthy Bolognese sauce made with a 50/50 mix of beef mince and nutritious lentils, slow-simmered for a deep, rich flavor. Perfect for batch cooking and freezing.

Ingredients

750g minced beef or pork
3 x 400g tins of lentils
6 rashers of smoked bacon
500g chopped mixed onion, carrot & celery
8 cloves garlic
4 x 400g tins of chopped tomatoes
5 tbsp balsamic vinegar
2 tsp dried rosemary
Olive oil, salt, pepper

Directions

In a large casserole pan, fry the sliced bacon and chopped rosemary in olive oil until golden.
Add the mince and brown for 15 minutes, breaking it up with a spoon.
Stir in the chopped garlic and mixed vegetables, season, and cook for another 15 minutes until softened.
Pour in the balsamic vinegar and cook it away, scraping the bottom of the pan.
Add the lentils (with their juice) and the tinned tomatoes. Fill the empty tomato tins with water and add that to the pan as well.
Bring to a boil, then reduce the heat and simmer for 2 hours, until the sauce is thick and rich.
Season to perfection and serve with pasta, or cool and store in the fridge or freezer.

Notes

The long, slow simmer is key to developing a deep and complex flavor in the sauce.
The lentils add fiber and nutrients, making the meat go further without sacrificing flavor.
This recipe makes a large batch, perfect for stocking the freezer for quick and easy future meals.
Don’t be afraid to let the meat and vegetables get some good color; this browning is what builds the foundation of flavor.