RED WINE RAGÙ WITH TAGLIATELLE

Lentil Ragú Tagliatelle

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large pan, add the onion, carrot and mushrooms and cook over a medium-high heat for 3-4 minutes, stirring, until the carrot begins to soften.

Step 2

Add the garlic, oregano and mixed herbs and stir through for 1 minute. Pour in the red wine and reduce down for 2-3 minutes.

Step 3

Stir in the chopped tomatoes, sugar, lentils and sundried tomatoes, then simmer for 15-20 minutes, stirring occasionally to prevent burning, until some of the liquid has evaporated.

Step 4

Meanwhile, cook the tagliatelle in a large pan of salted boiling water for 8-10 minutes until al dente. Drain, then drizzle through the olive oil.

Step 5

Spoon the ragù through the pasta and use tongs to ensure it is easily distributed.

Step 6

Season to taste with sea salt and black pepper, share between warmed bowls and scatter over the basil.