Rich Mushroom, Lentil & Red Wine Ragu

• 30 gdried porcini mushrooms
• 600 gchestnut mushrooms, thickly sliced
• 3 tbspolive oil
• 2onions, finely diced
• 1carrot, finely diced
• 2celery sticks, finely diced
• 4garlic cloves, finely sliced
• 1 tbsprosemary leaves, chopped
• 1 tspdried thyme
• 2bay leaves
• 2 tbsptomato purée
• 200 mldry red wine
• 150 gdried green lentils, rinsed
• 1 x 400 gtin chopped tomatoes
• 500 mlhot vegetable stock
• 1 tbsplight soy sauce
• 1 tbspbalsamic vinegar
• 1 tspcaster sugar
• 300 gdried pappardelle
• 40 gparmesan, finely grated
• 15 gflat-leaf parsley, chopped
• Fine salt and black pepper

Method

1. 1Cover the porcini with 250 ml just-boiled water and leave for 15 minutes. Lift them out, chop them finely and keep the soaking liquid; leave the gritty final spoonful behind.
2. 2Heat half the olive oil in a wide casserole over a high heat. Brown the chestnut mushrooms in two batches for 6 to 8 minutes each. Leave them alone long enough to catch; crowded, constantly stirred mushrooms turn grey and wet. Lift onto a plate.
3. 3Lower the heat to medium and add the remaining oil, onions, carrot and celery. Cook for 10 minutes, until soft and golden at the edges. Add the garlic, rosemary, thyme and tomato purée for 1 minute.
4. 4Pour in the red wine and boil hard for 3 to 4 minutes, until reduced by roughly half. Add the porcini and their soaking liquid, then the lentils, tomatoes, stock, soy sauce, balsamic vinegar, sugar and bay leaves.
5. 5Simmer uncovered for 35 to 40 minutes, stirring regularly, until the lentils are tender and the sauce is dark, glossy and thick enough to hold a spoon trail. Add a splash of water if it tightens too quickly.
6. 6Return the browned mushrooms for the final 5 minutes. Fish out the bay leaves, taste and add salt or black pepper if needed.
7. 7Cook the pappardelle in well-salted water until just tender. Reserve a mugful of cooking water, drain and toss with the ragù, loosening until the sauce coats every ribbon. Finish with the parmesan and parsley.

Per serving

kcal

479

protein

20.8g

fibre

8.6g

carbs

70.7g

fat

10.5g