Rich Mushroom and Lentil Ragu Recipe

I told you this was pasta week. 

Oh did you miss my last post? I realised I was posting three pasta recipes this week. A roasted vegetable pea pasta bake, a creamy spinach and basil pasta and this rich ragu which I served with tagliatelle.

Don't worry we have eaten other meals in between. We haven't just lived on pasta this week. We've had carrot, lentil and spinach soup, vegetable packed pizza and an aubergine dish with potatoes and asparagus. One night it all went to pot and we gave up and ate chips (fries my American friends) from the chip shop with quickly heated baked beans. Yes, even food bloggers have nights like that.

Tinned or freshly cooked lentils?

I have to admit I use a mixture of tinned (canned) lentils and freshly cooked, although I lean more towards tinned lentils. I add fresh red lentils to soups, stews and dal, but if I'm using green, puy or beluga lentils I tend to buy them tinned or in ready to eat pouches.

For this dish I used Napolina tinned lentils which are brown lentils in water. They are part of a new range from Napolina, that well known Italian brand. They have also introduced two ready to use sugar free jarred pasta sauces, tomato passata, extra virgin olive oil spray and two varieties of gluten-free pasta (green pea and red lentil).

What is a ragu?

A ragu is an Italian meat sauce for pasta. What we call bolognaise or bolognese in this country is what would be known as a ragu in Italy. Ragu was originally created for Pope Pio VII by his chef Alberto Alvisi in the 18th century. 

For a vegetarian or vegan ragu you can replace the meat with vegetarian (soya) mince or lentils. I replaced the meat with lentils in my mushroom and lentil ragu, but I usually add veggie mince to my bolognaise. 

Another ragu (or bologanise fact) is that it is always served with tagliatelle in Italy, never spaghetti. Spaghetti bolognaise was introduced by Italians living in the UK for the British palate. I serve this ragu with tagliatelle the Italian way. The sauce really coats the pasta.

Absolutely delicious! 

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Rich Mushroom and Lentil Ragu Recipe

Written by Jacqueline Meldrum

October 1, 2017

A rich mushroom and lentil ragu served with tagliatelle the Italian way. An easy your family and friends will love. Suitable for vegetarians and vegans.

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 300g large flat mushrooms, finely chopped
• 400g tin brown lentils, drained and rinsed
• a generous glug of red wine
• 1 ½ tsp dried thyme
• 400g tin chopped tomatoes
• 3 tbsp tomato puree
• 1 vegetable stock cube
• a good grinding of salt and pepper

Instructions

1. In a large pan, saute the onion and garlic in the olive oil until soft. 2. Add the mushrooms and cook those until they are soft too, then add the lentils, chopped tomatoes, thyme, wine and tomato puree. Crumble in the stock cube and stir well. 3. Leave it to cook gently for 25-30 minutes until the sauce is rich and thick.4. Season with salt and pepper and serve with freshly cooked tagliatelle. 5. Enjoy!

Details

Total time: 45 mins

Nutrition facts per 6 servings:
328 calories
0.4 grams saturated fat

Yield:  Serves 4-6

If you like my rich mushroom and lentil ragu, you may also like my tomato and roasted red pepper pasta sauce for spaghetti.

Disclosure: I created this recipe to highlight new products from Napolina. I was not expected to write a positive review and any opinions expressed are my own.