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Rigatoni with Lentil and Red Wine Ragù

This comforting dish celebrates the rich and deep flavors of classic ragù with a vegan twist that makes no compromises on taste.
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Prep Time 15 minutes
30 minutes
Total Time 45 minutes
Course Pasta
Cuisine Italian
Servings 2 servings

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.
Keyword pasta
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A recipe proposed by Maison Marmite