Rigatoni with Lentil and Red Wine Ragù
Cooking Time
Prep Time
Difficulty
Cuisine
In rural Italy, ragù is more than just a sauce—it’s a story passed down through generations. This slow-cooked dish, often prepared with care for large gatherings, finds its essence in the art of patience, allowing flavors to deepen and harmonize over time. Known for its rich aromas, ragù is now reimagined in modern plant-based versions that are just as comforting and flavorful.
Here, lentils take center stage, soaking up the flavors of an aromatic broth, herbs, and quality red wine. The combination of sautéed vegetables and crushed tomatoes creates a deep, fragrant base. A touch of tamari enhances the umami profile, elevating the balance of flavors in this ragù.
This dish lends itself to countless variations. You can add sautéed mushrooms for an even richer texture or substitute rigatoni with pappardelle or tagliatelle. For a contrast in textures, sprinkle toasted sunflower or pumpkin seeds on top to add a delightful crunch. Each serving becomes a unique, customizable experience.
Perfect for cozy winter evenings or festive gatherings, this Rigatoni with Lentil and Red Wine Ragù honors the Italian culinary tradition while embracing plant-based innovation. Let the magic of ragù unfold and savor every bite of this symphony of flavors!
Rigatoni with Lentil and Red Wine Ragù
Ingredients
For the ragù:
- 1 can of lentils (400 g, rinsed and drained)
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 cloves of garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 200 ml dry red wine (choose a good quality wine)
- 1 can of crushed tomatoes (400 g)
- 1 tablespoon tomato paste
- 350 ml vegetable broth
- 1 teaspoon Herbes de Provence
- 1 bay leaf
- 1 tablespoon tamari or soy sauce (optional, for added umami)
- Salt and pepper to taste
For the pasta:
- 300 g rigatoni (or other short pasta)
- A pinch of salt for the cooking water
For garnish (optional):
- A few fresh basil leaves or dried herbs
- Vegan parmesan for sprinkling
Instructions
Prepare the vegetables:
- In a large pot or deep skillet, heat the olive oil over medium heat.
- Add the onion, garlic, carrots, and celery, and sauté gently for 5 to 7 minutes, until the vegetables are tender and lightly golden.
Deglaze with red wine:
- Pour in the red wine and let it simmer for 3 to 4 minutes, scraping the bottom of the pan with a wooden spoon to release any browned bits. Allow the wine to reduce slightly.
Prepare the sauce:
- Add the crushed tomatoes, tomato paste, Herbes de Provence, bay leaf, and 400 ml vegetable broth, and stir well.
- Stir in the drained lentils and let simmer over low heat for 20 to 25 minutes, stirring occasionally. The sauce should thicken and the flavors should meld together.
- Taste and adjust seasoning with salt, pepper, and optionally tamari for an extra umami boost.
Cook the pasta:
- While the ragù is simmering, bring a large pot of salted water to a boil.
- Cook the rigatoni according to package instructions until al dente. Drain, reserving a small ladle of cooking water.
Assemble the dish:
- Serve the hot rigatoni on plates.
- Spoon the ragù generously over the pasta. If the sauce is too thick, add a little reserved pasta water to adjust the consistency.
- Garnish with fresh basil leaves or dried herbs, and sprinkle with vegan parmesan if desired.
A recipe proposed by Maison Marmite
