Preparation of pasta with lentil ragù

• First of all prepare the vegetables: if you are not using the Bimby, cut them into small cubes for the soffritto; otherwise you can leave larger pieces, even about 1 cm.

  I chose canned lentils already cooked, draining them from the preserving liquid with a colander, but you can also use dry lentils after soaking them following the instructions on the package.

• WITH BIMBY: Put the carrot, onion, celery, garlic, sage and rosemary needles into the mixing bowl. Chop for 10 seconds at speed 5, then scrape down the mixture with the spatula and repeat the operation. Add the oil and cook for 5 minutes at 248°F, speed 1. Then add the lentils, the tomato purée, the water, the salt and the pepper, then cook for 15 minutes at 212°F, counterclockwise, speed 1.

  If you use dry lentils (previously soaked), cook the ragù for 60 minutes at 212°F, counterclockwise, speed 1, adding also an extra 3.4 fl oz of water. Before finishing cooking, taste to check they are done.

• WITHOUT BIMBY: Finely chop the vegetables (carrot, onion, celery and garlic) together with the aromatic herbs (sage and rosemary) using a knife. Put them in a pan, add the oil and cook over medium-high heat for about 10 minutes. Then add the lentils, the tomato purée, the water, the salt and the pepper. Stir, cover with a lid and let cook over medium-low heat for 20 minutes. (if you use soaked dry lentils, cook for at least 1 hour)

• PASTA COOKING: When the ragù is almost ready, put a pot of salted water on the stove and bring it to a boil. As soon as it starts boiling, add the pasta and cook it al dente. At this point drain it and dress it with our fragrant lentil ragù.

• DELICIOUS VARIATIONS
  Red lentil ragù Red lentils cook faster and break down easily, creating a creamier and milder ragù. Perfect if you want a velvety sauce in less time.
  Spicy version Add a pinch of fresh or dried chili during the sautéing of the soffritto. It will give the dish a lively note without masking the lentil flavor.
  With mushrooms Add chopped champignon or porcini mushrooms to the soffritto. They add depth and a more “earthy” aroma, ideal for lovers of autumn flavors.
  With fresh tomatoes In summer you can replace part of the passata with diced ripe tomatoes. The result will be a lighter and more fragrant ragù.
  With aromatic herbs Rosemary, thyme or bay leaf can give a different character to the dish. Add them during cooking and remove them before serving.
  White lentil ragù If you want a tomato-free variant, deglaze the soffritto with white wine and cook the lentils with vegetable broth. You’ll get a delicate but tasty sauce.