What's better than a delicious plate of pasta generously topped with ragù? It's one of those timeless comfort foods, capable of warming the heart and satisfying the stomach. But while classic Bolognese or fish ragù hold a place of honor on the Italian table, it's also true that more and more people are choosing vegetarian and vegan alternatives, without wanting to sacrifice taste and satisfaction.
And so, here's the star of this summer: lentil ragù, a recipe that blends tradition, seasonality, and lightness. Lentils are typically harvested in the summer, between July and early August, and are a valuable ingredient for those seeking a plant-based diet rich in protein and flavor.
Thick, full-bodied, and rich, this variation of ragù has nothing to envy the meat version. It's perfect for topping homemade tagliatelle, enriching a vegetarian lasagna, or pairing with soft, cloud-like gnocchi. But also try this ragù on warm crostini; it'll be an irresistible appetizer, ideal for kicking off a summer dinner on the terrace.
This delicious recipe comes from our Cesarina Martina from Villa di Serio in the province of Bergamo. In her summer menu, she never gives up the full flavor of traditional dishes, reinterpreted with a contemporary twist. Her lentil ragù is the perfect answer for those following a vegan or vegetarian diet, or simply for those who want to limit meat consumption without giving up the pleasures of good food.
“Ragù is that dish that unites, creates warmth and camaraderie. Revisiting it in a plant-based way has allowed me and other loved ones to relive a familiar atmosphere and a feeling of comfort that only certain dishes can provide”.
Lentil ragù
A delicious meat-free ragù alternative
Ingredients
- 150 g mixed mirepoix (soffritto mix)
- 50 g olive oil
- 20 g tomato paste
- 1 glass red wine
- 200 g dried lentils
- 700 g tomato passata
- 400 g water
- 1 bay leaf
- Salt to taste
Method
- Pour the olive oil and mirepoix into a pot, then sauté over medium heat for 10 minutes until golden.
- Meanwhile, rinse the lentils and add them to the pan along with the tomato paste and bay leaf, then stir for a couple of minutes.
- Deglaze with the red wine and let the alcohol evaporate.
- Add the tomato passata, water, and salt. Stir and let it cook with a lid for one hour (but check the cooking time on the lentil packaging), stirring occasionally.
- Taste and serve as desired: lentil ragù is excellent for seasoning a plate of pasta, making delicious crostini, or serving as a single dish with a good portion of polenta!