Tagliatelle with Lentil Ragù

Tagliatelle with Lentil Ragù is an excellent vegetarian alternative to the classic meat ragù. Here is how to prepare it:

Ingredients

• 300 g egg tagliatelle
• 200 g lentils (already soaked if dry, or canned)
• 100 g carrots
• 100 g celery
• 100 g onion
• 400 g tomato passata
• 100 ml red wine
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• A pinch of chili pepper (optional)
• Aromatic herbs as desired (such as bay leaves, thyme, or rosemary)
• Grated cheese (such as Parmesan or Pecorino) to serve, optional

Preparation

1. Begin by finely chopping the onion, celery, and carrots.
2. Heat the oil in a large pan and sauté the chopped vegetables until they become soft and translucent.
3. Add the lentils (drained if canned or pre-cooked if dry) and let them flavor for a few minutes.
4. Deglaze with the red wine and let it evaporate on high heat.
5. Add the tomato passata, chili pepper (if you want a spicy note), and aromatic herbs. Season with salt and pepper.
6. Lower the heat and let the lentil ragù cook for about 30-40 minutes until the lentils are completely cooked and the sauce has thickened. If necessary, add a little water during cooking.
7. Meanwhile, bring a pot of salted water to a boil and cook the tagliatelle al dente according to the manufacturer’s instructions.
8. Drain the tagliatelle and pour them into the pan with the lentil ragù. Stir well to mix the pasta with the sauce.
9. Serve the tagliatelle with lentil ragù hot, with a sprinkling of grated cheese if desired.

Curiosità

Lentil ragù is a lighter and vegetarian variation of the traditional ragù. Lentils are very nutritious, rich in vegetable protein and fiber, which makes them an excellent meat substitute in many preparations. In Italy, lentils are also particularly appreciated for their supposed ability to bring good fortune, especially if eaten on New Year’s Day.