One thing that I simply can never have enough of in life is pasta. I am always trying to recreate some of my old favourite meat-based pasta dishes. I’d already mastered the creamy mushroom pasta so it was finally time to work on the meaty rich ragu.
Ingredients
Method
- Heat the oil in a heavy bottomed saucepan
- Add the chopped onion and carrot, fry for about 10 minutes until softened
- Add in the garlic and thyme leaves, continue cooking for a few minutes
- Stir in the minced mushrooms and lentils. Cook until any liquid evaporates, this typically takes around 3 to 5 minutes
- Pour in the red wine and cook off on a high heat
- Reduce the heat and stir in the chopped tomatoes until fully incorporated
- Add in the stock, put a lid on the pan and cook for about 20-30 minutes (until the sauce has thickened)
- Whilst waiting cook the pasta according to packet instructions
- Add the cooked pasta to the cooked sauce and evenly coat
- Serve with nutritional yeast and a sprig of time
- Enjoy!
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