Italian Lentil Ragu with Pappardelle
Italian lentil ragu made from soffritto, tomato puree, chopped tomatoes, and stock, simmered with lentils for pappardelle.
- 200 g dried pappardelle pasta
- 150 g green lentils
- 1 piece onion
- 2 piece carrots
- 2 piece celery stalks
- 3 piece garlic cloves
- 400 g chopped tomatoes
- 400 ml vegetable stock
- 3 tbsp olive oil
- 15 g fresh basil
- 1 tsp dried oregano
- 2 tbsp tomato puree
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Add to a shopping listHow the shopping list works →- Step 1
Finely dice onion, carrots and celery, mince garlic.
- Step 2
Heat olive oil in large heavy-based pan over medium heat.
- Step 3
Add onion, carrots and celery, cook for 5-6 minutes until softened.
- Step 4
Add garlic and oregano, cook for 1 minute until fragrant.
- Step 5
Add tomato puree and cook for 1 minute, stirring constantly.
- Step 6
Add lentils, chopped tomatoes and vegetable stock, bring to boil.
- Step 7
Reduce heat and simmer covered for 20 minutes until lentils are tender.
- Step 8
Meanwhile, cook pappardelle according to package instructions until al dente.
- Step 9
Season ragu with salt and pepper, stir in half the fresh basil.
- Step 10
Drain pasta and serve topped with lentil ragu and remaining basil.
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