Lentil Bolognese Ragu

• annokset: Serves 4-6

Ainekset

1/4 cup extra virgin olive oil

2 brown onions, diced

3 carrots, diced

3 stalks of celery

sea salt and black pepper

2 teaspoons of sweet smoked paprika (optional)

1 teaspoon of sugar

4 fat cloves of garlic

3 tablespoons of tomato paste

2 teaspoons dried oregano

1 cup (210g) dried green lentils

1 large can (800g) diced tomatoes

3-4 cups (750mls-1000mls) vegetable stock

1 tablespoon red wine vinegar

To Serve

500g pasta such as spaghetti, linguine or penne

Grated parmesan cheese

Fresh basil or parsley leaves

Ohjeet

1. Heat a large pot to medium heat. When hot pour in olive oil then your sofrito - finely chopped onions, carrots and celery. Add 1 teaspoon of salt, a generous pinch of black pepper and 1 teaspoon of sugar. Saute, stirring frequently until vegetables are very tender, jammy and starting to caramelize. About 15 minutes.

2. Add the garlic, 2 teaspoons dried herbs and stir well through sofrito. Next add tomato paste. Saute paste and sofrito together, stirring until tomato paste darkens and gets sticky.

3. Add lentils, 3 cups of stock, diced tomatoes. (if you want to add any extra umaimi - mushrooms or walnuts add these as well) Stir well to combine. Reduce heat and simmer uncovered for 40 to 45 minutes stirring every five minutes until lentils are completely tender and sauce has reduced and thickened. If the lentils get too dry add some more stock or water. Turn off heat and add red wine vinegar.

4. Cook pasta in salted water according to packet instructions until a la dente. Reserve about a cup of pasta water and drain pasta.

5. Return pasta to pot, add enough lentil sauce to coat the pasta, loosening the sauce with pasta water to make a nice consistency. (This recipe makes a lot of sauce so you won't need to use it all.)

6. To serve top with grated parmesan and chopped herbs.

Muistiinpanot

Sauce will keep up to five days in the fridge and 3 months in the freezer.