Pasta with Vegetable Ragù
vxdaPappardelle with vegetable ragù is a dish where lentils, mushrooms (preferably portobello, but brown button mushrooms will also work), carrots, and celery create a thick, aromatic sauce. It is inspired by the Italian ragù Bolognese, but instead of meat, the main ingredient is lentils.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 pcs onion
- 1 pcs carrot
- 2 pcs celery stalk
- 200 g brown mushroom
- ½ cup red lentil
- ½ cup dry white wine
- 2 tbsp tomato paste
- 1 cup water or vegetable broth
- ½ tsp sea salt
- ⅓ tsp freshly ground pepper
- 250 g pappardelle pasta
- grated long-aged cheese
Instructions
- 1
In a wide, deep saucepan or frying pan with a lid, heat the olive oil, then add the finely diced onion, grated carrot, and finely chopped celery in that order. Stir the ingredients regularly and sauté thoroughly.
- 2
Next, add the mushrooms, diced or grated, and continue frying until all the water has evaporated. Finally, add the dry lentils and sauté again.
- 3
Pour in the white wine and bring to a boil. Allow the alcohol to evaporate, cooking for about 2-3 minutes.
- 4
Add the tomato paste and mix thoroughly. Pour in the water, season with salt and pepper, add the bay leaf, mix, and bring to a boil.
- 5
Cover the pan with a lid and simmer for about 30 minutes. During cooking, stir the sauce 2-3 times.
- 6
Cook the pasta al dente according to the manufacturer's instructions. Transfer the drained and hot pasta directly to the pan with the sauce, add 3-4 tablespoons of finely grated cheese, and mix, keeping the dish on the heat. Heat briefly until the sauce thickens and coats the pasta.
- 7
Serve with an additional portion of Parmesan cheese.