a life-changing ragu

there are a number of meaty dishes which i love eating so much that i’d struggle to be a vegetarian, simply because i’d miss them too much. one such dish is a good ragu, either for spaghetti bolognaise or a classic lasagne.

however, i have discovered a vegetarian alternative which is absolutely packed with flavour and has the tomatoey earthy richness that i demand from a ragu.

this puy lentil and mushroom ragu was inspired by two recipes – luissa’s fettucine with mushroom ragu and francesca’s puy lentil lasagne. i made the ragu this morning with the intention of turning it into a lasagne to feed to my friend julia tonight. but i couldn’t wait that long to try it, so my first sampling was with spaghetti for lunch and it was good. damn good.

so, the question is, do i turn some of the remaining ragu into a lasagne and share it with julia, or do i keep it all to myself? i can probably divert david from having any by telling him it’s “just lentils.” i’m not often selfish with food but i do feel that i need to spend a bit more time with this ragu before i share it…

the terrible thing is that there is over 1.5kg of the stuff sitting in the kitchen, so it’s not as though i’d miss out by showing a little generosity. so i shall be generous – i will share it with ruth at once upon a feast and it can be my contribution to presto pasta nights.

update: this freezes well, either on its own or as part of an assembled lasagne.

puy lentil and mushroom ragu (serves 8-10)

2 tablespoons olive oil

2 carrots, finely chopped

2 onions, finely chopped

300g chestnut mushrooms, finely chopped

2 cloves garlic, finely chopped

250g puy lentils

150ml red wine

1 tablespoon tomato puree

800g tin of chopped tomatoes

1 litre vegetable stock (i make mine with marigold bouillon powder)

1 bay leaf

1 teaspoon dried oregano

salt & pepper

2 tablespoons chopped basil

heat the olive oil in a large pan and gently fry the carrot and onion until they begin to soften. add the mushrooms and garlic, cooking until the mushrooms are cooked through and starting to release their liquid.

add the puy lentils, red wine and tomato puree. stir well and let it simmer for a few minutes. add the tinned tomatoes, stock and herbs and simmer for 25-35 minutes, until the lentils are cooked and your ragu is nice and thick (you may need to add extra stock/ boil away any excess depending how long it takes the lentils to soften). season to taste and add the fresh basil.

you can use this as a sauce with pasta (i used spaghetti) or to layer up a lasagne. if you try it, please let me know what you think.

Comments

[Meeta]

Life changing! It really does sound like this would change the way I make ragus in the kitchen. I certainly looks scrumptious!

[abby]

oh meeta, it is so nice to know that i can make a rich ragu from veggie ingredients,i'm sure you'll appreciate it too.

and you'll all be pleased to know i did make a lasagne using it, for my friend.

[Francesca]

Hi. Glad to be of some small inspiration, and that ragu does look awesome. Nice one.

[LisaRene]

Looks and sounds like a very satisfying dish!

[Jeanne]

Wow - that's pretty high praise. Life-changing, indeed. I do love a good meat ragu but I can imagine that the lentil/mushroom combination would be fantastic. Thanks for sharing!

[abby]

it is life-changing folks - i'd never have believed that a veggie ragu was worth making but this one is i promise!

[michael]

I loved the bolognese. I used brown lentils as could not find puy and worked just as well. Might have reduced the stock content a tiny bit as wasnt quite as thick as i hoped. Tasted delicious though.

[abby]

hi michael, i'm really glad you liked it! do brown lentils cook more quickly than puy? that might have been why you needed less water - hopefully you managed to boil off the excess and get a nice thick ragu.

a few people have asked about using different lentils. i've now made a version of this using half puy lentils and half green continental lentils. i prefer the puy-only version as the green lentils made the ragu taste a little more earthy - more like i'd expect a sauce made with lentils to taste, rather than a rich tomatoey ragu. it was still very tasty though and worth trying if you can't get puy lentils!

[Karen]

Hello:
Well, I was looking for a recipe for Mushroom Ragu and came upon yours. Low and behold I had "puy" lentils in the pantry. Didn't have crimini mushrooms (US), so I used white button mushrooms and rehydrated some porcinis, shitakes and some other mushroom from Korea. The results were outstanding. Used the ragu for lasagna with ricotta, mozzarella, a little bit of spinach and oven roasted tomotoes. Yummy! Thanks for the posting.

[abby]

your lasagne sounds wonderful karen - i'm glad i was able to help inspire it!

[stuart]

hi really great recipe. i tried it today and it went down a treat

[abby]

i'm pleased you liked it stuart!

[Emma]

I've recently turned vegetarian again after a 4 year carnivorous hiatus, and have been feeling a bit bereft of late. In search of inspiration, I followed a link here from The Mock Turtle. I was a bit dubious at first about the life-changing properties of this ragu but I've now eaten a lasagne I made with it and HOLY CRAP! It was awesome. The ragu itself was as rich and hearty as any I've made with beef mince. Puy lentils definitely the right choice - hold their shape and don't go sludgy. My husband and daughter (both still meat-eaters) loved it too. I can tell I will be making this again and again - thank you!

The only thing I missed out was the basil, which I tend to prefer with quick, fresh tomato sauces, but otherwise I followed your recipe to the letter, and layered the ragu up with bechamel, chunks of mozarella and goodly sprinklings of parmesan-type cheese.

[abby]

i'm really glad you liked it emma, especially since i built it up so much! your lasagne sounds good too, esp with the pockets of melting mozzarella. yum!

[Cate]

Hi: I've just enjoyed my own take on your reipe.

I skipped the red wine (didn't have any), herbs (just didn't feel like them) and the stock (I cheated and used tinned lentils), but I used heaps more tomato, some anchovies (in place of salt) and I added some celery (and some other vegies I had - I cannot help myself, so I ended up adding corn & broccoli).

I then made a lasagne, using the River Cottage (http://www.rivercottage.net ) creamed spinach (http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/ultimate-creamed-spinach-recipe_p_1.html ) as the bechamel. I used a mix of spinach as silverbeet - no specific portions really, I just picked what I had in the vegie garden.

My four year old loved it, as did my 11 month old (we mushed it up for her).

The meal was absolutely delightful: thanks for the inspiration!

[Jen]

I'm making this just now and it smells wonderful. I was wondering, does it freeze well?

Thank you!!

[abby]

hi jen, yes, it freezes well. i've frozen it on its own or as part of an assembled lasagne and both are fine.

[Caroline]

I made this ragu a few weeks ago to make a veggie lasagne and it was absolutely stunning!! I am a veggie but my husband is 100% carnivore and he loved this too!! Going to make it again this week, have a lasagne one night and have the ragu with spag the next night.

Does anyone know how many days this will be ok in the fridge? I'm wanting to make it tonight and keep it 2-3 days....

Thanks x

[abby]

it'll be fine in the fridge for a few days caroline. it also freezes really well. i've just made a batch and, very greedily, scoffed a bowl to test it! shh, don't tell david.

[Caroline]

Thanks Abby!!

That's great, I'll make it now and keep it in. I'm really lookng forward to tasting it again!

caroline x