Italian food background Ingredients on stone table

Legume and Bean Spaghetti Bolognese

Serves 6


  • 1 tbs olive oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 carrot, grated
  • 1 stick of celery, finely chopped
  • 6-8 button mushrooms, chopped
  • 1 medium zucchini, grated
  • 1 x 400g tin of red kidney beans
  • 1 x 400g tin four bean mix
  • 100g red lentils
  • 2 x 400g tinned tomatoes
  • 1 bay leaf
  • 2 tbs tomato paste
  • ½ cup red wine
  • 1 tbs flat leaf parsley
  • 1 tbs rosemary, chopped
  • 1 tbs basil leaves, chopped
  • 1 cup of vegetable stock
  • Salt and pepper
  • 450g dried spaghetti
  • Parmesan cheese to serve



  1. Heat oil in a medium sized saucepan over medium heat. Add the onion, carrot, celery, zucchini and garlic and cook until softened, 5-6 minutes.
  2. Add the parsley, rosemary and basil and cook for 1-2 minutes
  3. Add the red wine and tomato paste and cook for 1-2 minutes.
  4. Add the beans, lentils, mushrooms, tomatoes, bay leaf and stock and bring to the boil. Once boiling, reduce the heat and allow to simmer for 15-20 minutes. The sauce will reduce as the lentils start to cook. Add more stock or water if needed.
  5. Season to taste.
  6. To cook the pasta, bring a large pot of salted water to the boil. When boiling, add the spaghetti and cook until aldente.
  7. Divide pasta among 6 bowls, top with Bolognese sauce and sprinkle with grated Parmesan cheese.