As I mentioned in another post, my version of this isn’t vegetarian as I used beef stock, but you can very easily swap that out for vegetable stock and have a vegetarian/vegan meal. Equally I covered it in Parmesan but swap that out as you desire.
- Olive oil
- 2 sticks of celery, finely chopped
- 2 onions, finely chopped
- 3 garlic cloves, crushed or very finely chopped
- 2 tbsp tomato puree
- 750ml passatta
- 2 tsp dried oregano
- 1 tsp dried basil
- 2 bay leaves
- 500g red lentils
- 1lt of hot beef or vegetable stock depending on your preference
- Salt and freshly ground black pepper
Heat the olive oil in a very large pan. Add the celery and onions and saute for 7-8 minutes until soft and golden. Add the garlic, bay leaves and dried herbs and saute for 1-2 minutes. Stir in the tomato puree and cook for a further 2 minutes. Add the lentils and stir well to coat then add the passatta and the hot stock. Season with salt and pepper. Bring to the boil, then reduce the heat, cover and simmer for 45-50 minutes until the sauce is thick and the lentils are cooked.
Cook spaghetti according to instructions. Drain and return to the pot. Ladle some of ragu over and toss to coat. Serve immediately in warmed bowls and sprinkle with grated parmesan.
Any left over ragu freezes well.