Name: 50/50 Bolognese Sauce
Prep time: 15 min
Cook time: 40 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 pound ground beef or ground turkey; 1 cup dried brown or green lentils, rinsed; 1 can (28 ounces) crushed tomatoes; 2 tablespoons tomato paste; 1 teaspoon dried rosemary; 1 teaspoon dried oregano; 2 cups beef or vegetable broth; Salt and pepper to taste; Fresh parsley for garnish

50/50 Bolognese Sauce

50/50 bolognese sauce combines ground meat and lentils for a hearty and nutritious pasta sauce. Rich, budget friendly, and perfect for family meals.

I enjoy meals that balance comfort with nourishment, and this 50/50 bolognese sauce is exactly that. The mix of ground meat and lentils gives you a rich and hearty sauce while adding extra fiber and nutrition. It is a clever way to stretch ingredients without losing flavor.

When I first served it, my wife commented that she loved how thick and satisfying the sauce was. My grandchildren hardly noticed the lentils, and everyone cleaned their plates. This has quickly become one of our go to meals when we want pasta night to feel wholesome but still indulgent.

What I like most is how budget friendly and versatile this dish is. It works well for busy weeknights, yet it is good enough to serve when family visits. Leftovers taste even better the next day, and you can easily freeze portions for future meals.

Questions You May Have About This Recipe

Why is it called 50/50 bolognese?
Because it uses half meat and half lentils, giving you the best of both.

Can I use different lentils?
Brown or green lentils work best since they hold their shape during cooking.

Does it taste the same as regular bolognese?
It has the same rich flavor, but the lentils add more body and earthiness.

Can I freeze this sauce?
Yes, it freezes very well. Store in airtight containers for up to three months.

What pasta should I serve it with?
Spaghetti, linguine, or even penne works. Choose what your family likes best.

What You Need to Make 50/50 Bolognese Sauce

1 tablespoon olive oil

1 onion, finely chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 pound ground beef or ground turkey

1 cup dried brown or green lentils, rinsed

1 can (28 ounces) crushed tomatoes

2 tablespoons tomato paste

1 teaspoon dried rosemary

1 teaspoon dried oregano

2 cups beef or vegetable broth

Salt and pepper to taste

Fresh parsley for garnish

How to Make 50/50 Bolognese Sauce

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened.

Stir in garlic and cook until fragrant.

Add ground meat and cook until browned, breaking it up with a spoon.

Stir in lentils, crushed tomatoes, tomato paste, rosemary, oregano, salt, and pepper.

Pour in broth and bring to a simmer. Reduce heat to low and cook for 35 to 40 minutes, stirring occasionally, until lentils are tender and sauce is thick.

Taste and adjust seasoning if needed.

Serve over pasta and garnish with parsley.

Tips

Add a splash of red wine for deeper flavor if you like.

Use ground turkey for a lighter version.

Double the recipe and freeze half for another day.

Stir in a little cream or milk at the end for a softer, richer sauce.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “I was surprised at how good this was. My husband didn’t even notice the lentils.” Janet F.

⭐️⭐️⭐️⭐️ “Tasty and filling. I used ground turkey and it still had plenty of flavor.” Robert L.

⭐️⭐️⭐️⭐️⭐️ “My grandchildren loved it with spaghetti. It will be on our meal plan often.” Susan K.

⭐️⭐️⭐️⭐️ “Easy to make and budget friendly. I froze leftovers and they reheated well.” David P.

⭐️⭐️⭐️⭐️⭐️ “Rich and hearty sauce. I liked that it felt healthier than traditional versions.” Carol M.

Printable Recipe

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