Egg tagliatelle with lentil ragù and Grana

Ingredients

For 1 serving

• Egg pasta70 g
• Cooked lentils120 g
• Tomato passata150 g
• Carrots40 g
• Celery30 g
• Onion30 g
• Grana Padano10 g
• Extra virgin olive oil8 g
• Rosemaryto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, celery,

Method

1. Peel the carrot, trim the celery, peel the onion and chop everything finely; rinse and drain the lentils.
2. In a saucepan heat the oil over a medium-low heat and sweat the chopped vegetables for 5 minutes, stirring, until the onion is translucent and everything is soft.
3. Add the lentils, the passata, a sprig of rosemary, salt and pepper and simmer for 20 minutes over a low heat, half-covered, stirring now and then and adding a splash of water if it dries out, until the ragù is thick and full of flavour.
4. In the last 10 minutes bring the pasta water to the boil, add salt and cook the egg tagliatelle for the time on the packet, until al dente.
5. Remove the rosemary, drain the tagliatelle, keeping a little cooking water, and toss them in the ragù for 1 minute over a medium heat, until well coated. Serve with grated Grana Padano.