Lumaconi with lentils Ragu
Main dish
Veggy
Easy
90 min
4 servings
ingredients
28 oz of CIRIO Passata Rustica
16 oz of CIRIO Lenticchie
1 carrot
¼ an onion
2 1/2 cup of water at room temperature
1 stalk of celery
½ a leek
5 tbsp of extra virgin oil
12,8 oz of wholemeal pasta/gnocchi
Salt
Preparation
- Heat the extra virgin oil in a frying pan.
- Add the diced leek, carrots and celery.
- Cook the Cirio lentils for a few minutes, keep stirring and add salt.
- Pour the extra virgin oil in a saucepan, and the finely chopped onion.
- Sauté and pour the Cirio crushed tomatoes
- Stir and add salt.
- Allow to simmer gently for at least 1 hour leaving the lid ajar and adding water little by little.
- Add the lentils cooked earlier.
- Continue cooking over a slow heat for a few minutes, leaving the lid ajar.
- Cook the pasta, drain it and add the ragu sauce.
- Serve on a plate.
Chef Claudio Di Dio - BistròBiò vegan restaurant - Milano (Italia)
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Easy 
90 min