Whole wheat pasta with red wine lentil ragù

Ingredients

For 1 serving

• Whole wheat pasta80 g
• Cooked lentils150 g
• Red wine60 ml
• Tomato passata150 g
• Carrots40 g
• Celery30 g
• Onion40 g
• Extra virgin olive oil1 tablespoon
• Bay leavesto taste
• Saltto taste

Contains: gluten, celery, sulphites,

Method

1. Peel the carrot, string the celery, peel the onion and chop them all finely.
2. Heat the oil in a saucepan over medium-low heat and fry the chopped vegetables for 5 minutes, stirring, until soft and lightly golden.
3. Add the rinsed and drained lentils, turn up to medium heat, pour in the red wine and let it evaporate for 2 minutes, until you can no longer smell the alcohol.
4. Add the passata, bay leaf and a pinch of salt, partly cover and simmer gently for 20 minutes, stirring now and then, until the ragù is thick; add a splash of water if it sticks.
5. Meanwhile, bring the pasta water to the boil, salt it and cook the wholewheat pasta for the time on the packet, until al dente.
6. Drain the pasta, keeping back a ladleful of the cooking water, remove the bay leaf and toss the pasta in the ragù for 1 minute, loosening with a little cooking water if needed.