📝 About This Recipe
This plant-based masterpiece reimagines the classic Italian ragù by swapping ground meat for earthy, protein-packed French green lentils. Slow-braised in a rich base of San Marzano tomatoes, red wine, and a secret touch of miso, this sauce achieves a profound depth of flavor and a satisfyingly 'meaty' texture. It is a comforting, soul-warming dish that proves slow-cooking isn't just for roasts, but for elevating humble pulses into a gourmet experience.
🥗 Ingredients
The Aromatics (Soffritto)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and finely diced)
- 2 large Celery Stalks (finely diced)
- 4 pieces Garlic Cloves (minced)
The Heart of the Ragù
- 1.5 cups French Green (Puy) Lentils (rinsed and picked over)
- 2 tablespoons Tomato Paste (double concentrated)
- 1/2 cup Dry Red Wine (such as Chianti or Cabernet)
- 28 ounces Crushed San Marzano Tomatoes (canned)
- 3 cups Vegetable Broth (low sodium)
- 1 tablespoon White Miso Paste (for deep umami flavor)
Herbs and Seasonings
- 1 sprig Fresh Rosemary (left whole)
- 3 sprigs Fresh Thyme (tied with twine)
- 1 piece Bay Leaf (dried)
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
- to taste Kosher Salt and Black Pepper
For Serving
- 1 pound Pappardelle or Tagliatelle (cooked al dente)
- 1/4 cup Fresh Parsley (chopped)
- 1/2 cup Parmigiano-Reggiano (freshly grated (or vegan alternative))
👨🍳 Instructions
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1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
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2
Add the onion, carrots, and celery (the soffritto). Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
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3
Stir in the minced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
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4
Add the tomato paste. Stir constantly for 3 minutes, allowing the paste to darken to a brick-red color and caramelize slightly on the bottom of the pot.
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5
Pour in the red wine to deglaze the pan. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom. Let the wine simmer until reduced by half.
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6
Add the rinsed lentils and stir to coat them in the aromatic base.
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7
Pour in the crushed tomatoes, vegetable broth, and stir in the miso paste until fully dissolved.
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8
Add the rosemary sprig, thyme bundle, and bay leaf. Bring the mixture to a gentle boil.
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9
Reduce the heat to low, cover partially, and let it simmer gently. This is where the magic happens. Cook for 45-55 minutes.
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10
Check the lentils at the 45-minute mark; they should be tender but still holding their shape. If the sauce is too thick, add a splash of water or broth.
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11
Remove the woody herb stems and the bay leaf. Taste the sauce and season with salt and freshly cracked black pepper.
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12
For a creamier texture, take a potato masher and lightly press down on about 1/4 of the lentils directly in the pot to release their starches.
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13
Toss the sauce with your cooked pasta, adding a splash of pasta water if needed to help the sauce emulsify and cling to the noodles.
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14
Garnish with fresh parsley and a generous dusting of Parmigiano-Reggiano before serving.
💡 Chef's Tips
Always use French Green (Puy) or Beluga lentils; they hold their shape during long braising, whereas red lentils will turn into mush. Don't skip the miso paste—it provides the fermented depth usually found in aged meats, making the sauce taste 'complete'. If the sauce tastes too acidic, a tiny pinch of sugar can help balance the canned tomatoes. Like all slow-cooked braises, this tastes even better the next day after the flavors have fully melded in the fridge. Ensure your heat is at a very low 'smile' (gentle bubbles) to prevent the bottom from scorching during the long cook time.
🍽️ Serving Suggestions
Pair with a bold Italian red wine like a Sangiovese or a Barbera d'Asti. Serve alongside a crisp arugula salad with a sharp lemon vinaigrette to cut through the richness. Accompany with thick slices of toasted sourdough garlic bread for mopping up the extra sauce. For a low-carb option, serve over roasted spaghetti squash or creamy polenta. Top with a dollop of fresh ricotta cheese for an extra creamy finish.