Lentil Bolognese flavoured with venison sausage

For centuries most food cultures would regard meat not as a main source of protein, but as flavour.

In this example, Jens shows you how to use less but better quality meat to give extra flavour to The Pulse Collective’s Lentil & Mushroom Ragu Bolognese.

If you want it completely plant based, you simply leave the meat out. The point here is that if we start to think of meat almost as seasoning, we can eat it in smaller quantities and avoid the negative health consequences of eating too much poor quality, factory farmed meat.