Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Casarecce
Joe Woodhouse's Lentil Bolognese
Joe Woodhouse's version, built on green lentils, white wine and two tins of plum tomatoes. Makes enough for four with the intention that you double it.
Alannah Wiseman
Feeds: 4
40 minutes
Ingredients
- 300g Casarecce
-
4 tbsp extra virgin olive oil
-
1 onion, roughly diced
-
1 celery stick, diced
-
1 carrot, tops removed and diced
-
2 garlic cloves, peeked and sliced
-
1 leek, trimmed, cleaned and diced
-
1 bay leaf
-
150g green or brown lentils, puy work well
-
250ml white wine
-
2 x 400g cans plum tomatoes
- To serve
-
extra-virgin olive oil
-
hard sheeps or cow cheese, grated
Casarecce
From: £4.95
Method
1
In a pan over a medium heat, add the oil, followed by all the ingredients except for the lentils, wine and tomatoes. Cook for 10–15 minutes until the onions are soft and translucent.
2
Add the lentils and the wine. Then add the tomatoes. Crush them up a bit and add in 2 cans’ worth of water. Bring to a simmer and cook for a further 20–25 minutes until the lentils are tender. The sauce wants to be thickened and no longer watery. If it needs longer keep it going.
3
Cook your pasta according to your taste. When done, drain, reserving a cup or so of pasta water. Add the pasta to the sauce and loosen with the reserved water if needed. Spoon onto plates followed with any sauce left in the pan. Add a drizzle of olive oil and cheese on the side.
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