Beef Stew with Polenta Cream
first courses from Italy
Tagliatelle with lentil ragout
Tagliatelle with lentil ragout
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Lentils: this fantastic legume, rich in protein and iron, also once considered together with the other vegetables, the meat of the poor. It lends itself to many different uses in the kitchen, I wanted to get us this time the sauce to flavor the fantastic wholegrain noodles and I want to share my recipe with you
preparation
step 1
In the classic meat sauce would go celery but I do not like so I preferred to use the leeks in place. then Dice the carrot, chopped onion and the leek into thin strips (or whatever you prefer).
step 2
Sauté a few minutes with a little oil EVO, then blending with a finger of red wine.
step 3
Now add the lentils (no need lammollo) and cook it all together for a few moments. Pour the past and salt.
step 4
Add acclimatize: for a cup of lentils I added 3 cups of water, if you see that is not enough you can also add the following.
step 5
Bring to a boil and then let go a low heat, stirring occasionally. Towards the end, add the basil leaves. More cooks better, in principle the lentils cook in about 20-25 minutes.
step 6
When the pasta is cooked, season with your sauce and enjoy this delicious dish, I loved it!