Rich Mushroom, Lentil & Red Wine Ragu

Ingredients

• 30 g dried porcini mushrooms
• 600 g chestnut mushrooms, thickly sliced
• 3 tbsp olive oil
• 2 onions, finely diced
• 1 carrot, finely diced
• 2 celery sticks, finely diced
• 4 garlic cloves, finely sliced
• 1 tbsp rosemary leaves, chopped
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp tomato purée
• 200 ml dry red wine
• 150 g dried green lentils, rinsed
• 1 x 400 g tin chopped tomatoes
• 500 ml hot vegetable stock
• 1 tbsp light soy sauce
• 1 tbsp balsamic vinegar
• 1 tsp caster sugar
• 300 g dried pappardelle
• 40 g parmesan, finely grated
• 15 g flat-leaf parsley, chopped
• Fine salt and black pepper

Method

1. Cover 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. Heat 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. Lower 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. Pour 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. Simmer 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. Return the browned mushrooms for the final 5 minutes. Fish out the bay leaves, Taste and add salt or black pepper if needed.
7. Cook 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.