Lentil ragu
A hearty and deep red ragu with some of the best, that Sicily has to offer
Servings 6 servings
Ingredients
- 1 medium red onion finely chopped
- 4 garlic cloves crushed
- 2 table spoons olive oil
- 3 celery sticks cut into fine slices
- 250 g lentils I used black lentils
- 2 table spoons tomato purée
- 2.5 dl vegetable broth
- 1 dl red wine always use wine, which you would drink
- 2 table spoons aceto balsamico
- 1 handfull rosemary leaves either crushed or finely chopped, depending on whether the leaves are fresh or dried
- 30 g sundried tomatoes I used dried ones, which I first soaked in warm water for 15 mins and then chopped finely
- chili, salt and pepper to taste
- 1 handfull basil leaves
- 600 g pasta I used spaghetti
- ricotta salata grated
Instructions
- On medium heat, cook the chopped onions until they are translucent. Next add the sliced celery as well as the crushed garlic cloves. Cook for 5-7 minutes.
- Then add all the remaining ingredients with the exception of the basil and the ricotta salata. Make sure you stir everything thoroughly paying special attention that the lentils don't stick to the bottom of your pan. Let the sauce simmer on low heat for 30-45 minutes before trying it - you might need to add some additional salt, pepper or chili.
- Once you have cooked your pasta al dente, serve the hot sauch together with some finely cut basil leaves as well as a generous portion of grated peccorino salato.