Lenten Ragù (Ragù della Quaresima)
Lenten Ragù (Ragù della Quaresima)
Ingredients
For the Ragù
- as needed extra virgin olive oil, good quality
- 1 onion, small diced
- 1 carrot, small diced
- 1 celery, small diced
- 2 tablespoons tomato paste
- 1/2 cup red wine
- small bouquet basil, fresh
- small bouquet rosemary, fresh
- small bouquet thyme, fresh
- small bouquet bay leaves
- 1 cup lentils, dry
- 2 cups passata di pomodoro
- as needed water or vegetable stock
- to taste salt
- to taste pepper
For Serving
- 250 grams tagliatelle pasta, fresh
- as needed toasted bread crumbs, optional, for topping
- as needed Parmigiano Reggiano cheese, optional, grated, for topping
Instructions
- 1
To prepare the soffritto, add a generous amount of good quality extra virgin olive oil to a pot over medium heat.
⏱️ 1 min
- 2
Add the small diced onion, carrot, and celery to the pot. Sauté these vegetables for a couple of minutes until softened.
⏱️ 5 min
- 3
Create some space in the middle of the pot by pushing the vegetables to the sides. Add 2 tablespoons of tomato paste to the cleared space and cook for about 1 minute, then mix it into the sautéed vegetables.
⏱️ 2 min
- 4
Deglaze the pot with red wine, scraping any browned bits from the bottom. Let the wine reduce slightly.
⏱️ 3 min
- 5
Add the small bouquet garni (containing basil, rosemary, thyme, and bay leaves) to the pot.
⏱️ 1 min
- 6
In a separate dry pan, lightly toast the dry lentils over medium heat for about 3-5 minutes, stirring occasionally, until fragrant. This adds an extra layer of complexity to the flavor.
⏱️ 5 min
- 7
Add the lightly toasted lentils to the pot with the vegetables and mix well.
⏱️ 1 min
- 8
Pour in the passata di pomodoro.
⏱️ 1 min
- 9
Add enough water or vegetable stock to generously cover all the ingredients in the pot.
⏱️ 1 min
- 10
Bring the mixture to a quick boil over high heat.
⏱️ 5 min
- 11
As soon as it starts to boil, cover the pot with a lid.
⏱️ 1 min
- 12
Reduce the heat to low and let the ragù gently simmer for 45 minutes to 1 hour, or until the lentils are tender and the sauce has thickened.
⏱️ 60 min
- 13
During the simmering process, check the ragù every 10 to 15 minutes and add more water or vegetable stock if needed to maintain a desired consistency.
- 14
Once the ragù is cooked, remove the bouquet garni. Adjust the seasoning with salt and a little pepper to taste.
⏱️ 2 min
- 15
In a separate large pot, bring a generous amount of salted water to a rolling boil.
⏱️ 5 min
- 16
Add the fresh tagliatelle pasta to the boiling water and cook for 2 minutes, or according to package directions for al dente.
⏱️ 2 min
- 17
Using tongs, directly transfer the cooked tagliatelle from the boiling water into the ragù pan.
⏱️ 1 min
- 18
Add about 1/4 to 1/2 cup of the pasta cooking water to the ragù and pasta mixture. Toss the pasta with the ragù in the pan until well combined and the sauce coats the pasta beautifully.
⏱️ 2 min
- 19
Plate the tagliatelle al ragù immediately.
⏱️ 1 min
- 20
For topping, you can choose to sprinkle with toasted bread crumbs or grated Parmigiano Reggiano cheese, or both, as desired.
⏱️ 1 min
- 21
Serve and enjoy your Lenten Ragù!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lenten Ragù (Ragù della Quaresima)
For the Ragù
- as needed extra virgin olive oil, good quality
- 1 onion, small diced
- 1 carrot, small diced
- 1 celery, small diced
- 2 tablespoons tomato paste
- 1/2 cup red wine
- small bouquet basil, fresh
- small bouquet rosemary, fresh
- small bouquet thyme, fresh
- small bouquet bay leaves
- 1 cup lentils, dry
- 2 cups passata di pomodoro
- as needed water or vegetable stock
- to taste salt
- to taste pepper
For Serving
- 250 grams tagliatelle pasta, fresh
- as needed toasted bread crumbs, optional, for topping
- as needed Parmigiano Reggiano cheese, optional, grated, for topping
Instructions
- 1
To prepare the soffritto, add a generous amount of good quality extra virgin olive oil to a pot over medium heat.
⏱️ 1 min - 2
Add the small diced onion, carrot, and celery to the pot. Sauté these vegetables for a couple of minutes until softened.
⏱️ 5 min - 3
Create some space in the middle of the pot by pushing the vegetables to the sides. Add 2 tablespoons of tomato paste to the cleared space and cook for about 1 minute, then mix it into the sautéed vegetables.
⏱️ 2 min - 4
Deglaze the pot with red wine, scraping any browned bits from the bottom. Let the wine reduce slightly.
⏱️ 3 min - 5
Add the small bouquet garni (containing basil, rosemary, thyme, and bay leaves) to the pot.
⏱️ 1 min - 6
In a separate dry pan, lightly toast the dry lentils over medium heat for about 3-5 minutes, stirring occasionally, until fragrant. This adds an extra layer of complexity to the flavor.
⏱️ 5 min - 7
Add the lightly toasted lentils to the pot with the vegetables and mix well.
⏱️ 1 min - 8
Pour in the passata di pomodoro.
⏱️ 1 min - 9
Add enough water or vegetable stock to generously cover all the ingredients in the pot.
⏱️ 1 min - 10
Bring the mixture to a quick boil over high heat.
⏱️ 5 min - 11
As soon as it starts to boil, cover the pot with a lid.
⏱️ 1 min - 12
Reduce the heat to low and let the ragù gently simmer for 45 minutes to 1 hour, or until the lentils are tender and the sauce has thickened.
⏱️ 60 min - 13
During the simmering process, check the ragù every 10 to 15 minutes and add more water or vegetable stock if needed to maintain a desired consistency.
- 14
Once the ragù is cooked, remove the bouquet garni. Adjust the seasoning with salt and a little pepper to taste.
⏱️ 2 min - 15
In a separate large pot, bring a generous amount of salted water to a rolling boil.
⏱️ 5 min - 16
Add the fresh tagliatelle pasta to the boiling water and cook for 2 minutes, or according to package directions for al dente.
⏱️ 2 min - 17
Using tongs, directly transfer the cooked tagliatelle from the boiling water into the ragù pan.
⏱️ 1 min - 18
Add about 1/4 to 1/2 cup of the pasta cooking water to the ragù and pasta mixture. Toss the pasta with the ragù in the pan until well combined and the sauce coats the pasta beautifully.
⏱️ 2 min - 19
Plate the tagliatelle al ragù immediately.
⏱️ 1 min - 20
For topping, you can choose to sprinkle with toasted bread crumbs or grated Parmigiano Reggiano cheese, or both, as desired.
⏱️ 1 min - 21
Serve and enjoy your Lenten Ragù!
⏱️ 1 min