Lentil Ragù with Tagliatelle

Method

1. Step 1 of 13

   Dice the onion.

   • onion

   

2. Step 2 of 13

   Dice the carrot and chop the celery small.

   • carrot
   • celery

   

3. Step 3 of 13

   Slice the garlic.

   • garlic

   

4. Step 4 of 13

   Heat the olive oil in a wide pan over medium heat.

   • olive oil

   

5. Step 5 of 13

   Cook the onion, carrot and celery for 8 minutes until softened and lightly golden.

   • onion
   • carrot
   • celery
   8 min

   

6. Step 6 of 13

   Add the garlic, tomato purée and oregano and stir for 1 minute.

   • garlic
   • tomato purée
   • dried oregano
   1 min

7. Step 7 of 13

   Pour in the red wine, if using, and let it bubble away for 2 minutes.

   • red wine
   2 min

   

8. Step 8 of 13

   Rinse the lentils, then add them with the chopped tomatoes, crumbled stock cube and water, and bring to the boil.

   • green or brown lentils
   • chopped tomatoes
   • vegetable stock cube
   • water

   

9. Step 9 of 13

   Simmer uncovered for 28 minutes, stirring occasionally, until the lentils are soft and the sauce is thick.

   • green or brown lentils
   28 min

   

10. Step 10 of 13

    Bring a large pot of salted water to the boil for the pasta.

    • water
    • salt

    

11. Step 11 of 13

    Cook the tagliatelle until al dente, about 8 minutes, then reserve a mug of the cooking water and drain.

    • tagliatelle
    8 min

    

12. Step 12 of 13

    Season the ragù with salt and pepper, then toss the pasta through it with a splash of pasta water until glossy.

    • salt
    • black pepper
    • tagliatelle

    

13. Step 13 of 13

    Serve with grated Parmesan.

    • Parmesan