Mushroom & Lentil Bolognese Ragu with Crispy Garlic Bread Crumbs
Categories / Main Dish / Soup Inspired Recipes
Earthy mushrooms make this ragu so deeply comforting, especially when tangled around al dente tagliatelle and then scattered with a crispy shower of bread crumbs. I’m not sure there will be many leftovers from this one!
Elspeth Allison
Having worked in food for over 10 years, Elspeth started in the catering industry in and around London for supper clubs, private events and weddings. Later after gaining some experience within the magazine and editorial sector, Elspeth landed a dream job on Jamie Oliver's food team. This incredible opportunity gave Elspeth the chance to find a love for creating beauty and style with the food, props and recipes she styles. Now Elspeth has become a freelance food stylist and recipe writer working with various clients around the south-west of England. www.elspethallison.com
Directions
- Soak the dried porcini mushrooms in freshly boiling water and put to one side.
- Meanwhile, heat half of the oil in a large high-sided skillet over medium heat. Fry the onion, carrot and celery for 10 minutes until lightly golden. Add the mushrooms and half of the garlic; fry for another 10 minutes.
- Roughly chop the soaked dried mushrooms and add to the pan, along with the tomato purée. Stir for 2 minutes. Pour in the Amy’s Lentil & Chickpea Soup and the vegetable broth. Bring to a simmer, then reduce the heat to low and cook uncovered for 45 minutes until thickened. Season to taste.
- Meanwhile, heat the remaining oil in a skillet over medium-low heat. Add the bread crumbs and remaining garlic; fry for 8 minutes, stirring regularly.
- Cook the pasta according to packet instructions until al dente, reserving a cupful of starchy pasta water.
- Use tongs to transfer the pasta to the ragu sauce and toss to combine, loosening with pasta water.
- Serve topped with the crispy bread crumbs and a handful of arugula.
Pro tip
Top with grated Parmesan cheese for an extra finish. The ragu sauce could be layered between lasagna sheets and béchamel sauce to make a fantastic vegetarian lasagna.