Spaghetti Bolognese

Spaghetti bolognese is a classic family favorite on tables around the world. In this recipe, the Spaghetti Bolognese offers the rich, herby flavor of a traditional bolognese without the high fat content and gluten. Instead, this recipe delivers the hearty, satisfying experience and nostalgic flavor of this beloved dish using lentils in place of meat, gluten-free spaghetti, and healing vegetables, herbs, and spices. Serve warm, garnished with fresh herbs and lemon wedges to squeeze on top, if desired.

Spaghetti Bolognese

Ingredients:

• 12 ounces gluten-free, corn-free, egg-free spaghetti

Bolognese Sauce:

• 1⁄2 cup (4 ounces) water (purified or spring), for sautéing
• 2 cups diced onion
• 1 cup diced red, orange, or yellow bell pepper
• 1⁄2 cup diced celery
• 1⁄2 cup finely diced shiitake or cremini mushrooms
• 1 tbsp finely minced fresh garlic
• 2 tsps ground coriander
• 2 tsps onion powder
• 2 tsps dried thyme
• 2 tsps dried oregano
• 2 tsps Italian herb seasoning
• 1 tsp red pepper flakes
• 1 tsp garlic powder
• 3 cups jarred crushed tomatoes
• 2 cups cooked lentils, rinsed
• 1 cup chopped parsley leaves
• 1 tsp sea salt (optional)
• Fresh basil or parsley, finely chopped, to serve (optional)
• Lemon wedges, to serve (optional)

Directions:

• Heat a ceramic saucepan over medium heat. Add the water, onion, bell pepper, celery, and mushrooms, then cook for 6 to 8 minutes, until softened and fragrant. If the water evaporates before the onions are softened, add an additional 1⁄4 cup as needed.
• Add the garlic, coriander, onion powder, thyme, oregano, Italian herb seasoning, red pepper flakes, and garlic powder, mix thoroughly, and cook for 3 minutes, stirring occasionally.
• Rinse the cooked lentils in water and drain. Then add the crushed tomatoes, lentils, parsley, and sea salt (if using) to the saucepan and stir.
• Bring to a gentle simmer, reduce heat to low, and cook uncovered for 25 to 30 minutes, stirring occasionally, until thick and deeply flavored.
• While the sauce is cooking, cook the pasta until al dente according to the directions on the package, drain, and set aside.
• Gently toss the cooked spaghetti with the sauce until evenly coated.
• Serve warm, garnished with fresh herbs and lemon wedges to squeeze on top, if desired.

Serves 4-6

Recipe Notes:

• The flavor of the bolognese improves with time, making this an excellent choice for batch cooking.
• You can add additional vegetables to the bolognese, such as carrot, cauliflower, broccoli, or chopped kale, if desired.
• Look for Italian herb seasoning blends that contain only herbs. Avoid seasoning blends with salt, natural flavors, rice flour, citric acid, or other additives such as monosodium glutamate (MSG). (Refer to the different names MSG can be hidden under in the book Medical Medium: Secrets Behind Chronic and Mystery Illness and How to Finally Heal [Revised and Expanded Edition].)
• Look for spaghetti made from gluten-free, corn-free, and egg-free ingredients, such as brown rice, peas, lentils, chickpeas, or cassava.
• For a grain-free recipe, choose pasta made from only beans, lentils, peas, or cassava instead of grains.
• Avoid slimy or decaying mushrooms or mushrooms with what look like rotting divots on the top of their cap—these are signs of oxidizing and aging.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Sea salt is an optional inclusion. For salt guidance, see the information in Healthy Healing Cookbook.

You can find over 175 delicious, healing recipes in Medical Medium Healthy Healing Cookbook.

This item posted: 09-Nov-2026