Ingredients:

  • 3 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 1 medium Carrot, finely diced (or grated)
  • 2 Celery stalks, finely diced
  • 4 large cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1/2 Cup Red Wine (Dry, e.g., Merlot or Cabernet) OR vegetable stock/balsamic vinegar
  • 1 tsp Marmite/Vegemite
  • 1 lb Cremini/Chestnut Mushrooms, finely minced
  • 3/4 Cup Dried Red Lentils, rinsed
  • 28 oz can Whole Peeled Tomatoes, crushed by hand
  • 3 Cups Vegetable Stock (low sodium)
  • 2 Bay Leaves
  • 1 tsp Salt (Kosher or Sea), plus more to taste
  • 1/2 tsp Black Pepper, freshly ground, plus more to taste
  • 1/4 Cup Fresh Basil or Parsley, chopped (for garnishing)

Instructions:

  1. Prep the Mushrooms: Rinse the mushrooms gently. Use a food processor (pulsing until the texture resembles coarse ground beef) or finely mince them by hand. Set aside.
  2. Rinse Lentils: Place the red lentils in a fine-mesh sieve and rinse under cold running water until the water runs clear. Set aside.
  3. Sweat the Soffritto (The Foundation): Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-low heat. Add the diced onion, carrot, and celery. Add a pinch of salt. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are very soft and translucent (sweating), but not browned.
  4. Add Aromatics: Add the minced garlic, dried oregano, and thyme. Cook for 1 minute until fragrant.
  5. Build the Umami Crust: Increase the heat to medium-high. Add the minced mushrooms to the pot. Cook vigorously for 8–10 minutes, stirring occasionally, until the liquid released by the mushrooms has completely evaporated and the mushrooms begin to brown slightly.
  6. Activate the Tomato Paste: Push the mushroom mixture to one side. Add the tomato paste and Marmite to the cleared space in the pot. Cook the paste directly on the heat for 1–2 minutes until it darkens slightly, concentrating its flavour. Then stir it into the mushroom mixture.
  7. Deglaze (The 'Cheeky' Bit): Pour in the red wine (or substitution). Scrape up any browned bits stuck to the bottom of the pot. Let the wine bubble and reduce until nearly evaporated, about 2–3 minutes.
  8. Combine Ingredients: Add the rinsed red lentils, crushed tomatoes, vegetable stock, and bay leaves to the pot. Stir well to combine.
  9. Bring to Simmer: Bring the sauce to a gentle boil, then immediately reduce the heat to the lowest possible setting so the sauce maintains a light, steady bubble.
  10. The Long Wait: Cover the pot loosely and simmer for a minimum of 60 minutes, or preferably 90 minutes. Stir every 20–30 minutes to ensure the lentils do not stick to the bottom. The lentils should be completely soft, and the sauce should have thickened considerably.
  11. Finish and Season: Remove the bay leaves. Taste the ragu and adjust seasoning, adding more salt, pepper, or a pinch of sugar if the tomatoes are too acidic. If the sauce is too thick, add a splash of water or stock.
  12. Serve: Serve piping hot, tossed through your chosen pasta (like Pappardelle or Tagliatelle), and garnished generously with fresh herbs.