'its not really a bolognese' I don't really think about bolognese as Italian. is that odd? its named after an Italian city and I certainly hope to bring some of the spirit of ' La grassa' to the dish . Often when you order or make a vegetarian bolognese it doesn't read as one it may be nice but it's often a pomedoro with pretensions. i have a friend who absolutely loves bolognese but doesn't see the lead time for a bolognese as a particular impediment. She isn't vegetarian but lentils proved to be the answer they lend a kind of savory density to the ragu. Green lentils (just use a can if you have time to boil lentils you have too much time,) Carrot (minced) Celery (minced) Onion (minced) Garlic (minced) Tomato puree (about a teaspoon) Tin of toms Bay leaf Dry vermouth (about a cup) Parmesan rind (a Parmesan rind is an absolute gold mine of umami please don't throw them away chuck them in a soup a stew or a sauce like this and it wi...