Lentil & Chesnut Mushroom Ragu with Green Bean "Pasta" (serves 2 hungry people)
2 tablespoons olive oil
3 carrots, finely chopped
1 onion, finely chopped
250g chestnut mushrooms, finely chopped
3 cloves garlic, finely chopped
125g lentils - I use red as I prefer their flavour
150ml Marsala wine
2 tablespoons tomato puree
400g tin of chopped tomatoes - I use plum, again for flavour
100g caramlised onions
500ml vegetable stock
2 bay leaves
1 teaspoon dried oregano
salt & pepper
2 tablespoons dried basil
2 tablespoons cornflour (optional)
500g runner beans
Heat the olive oil in a large pan and gently fry the carrot, garlic and onion until they begin to soften.
Add the mushrooms cooking until the mushrooms are cooked through and starting to release their liquid.
Add the lentils, Marsala, caramlised onions, tinned tomatoes, stock, herbs and tomato puree.
Stir well simmer for 25 minutes, until the lentils are cooked.
While the ragu is cooking boil a pan of water and put the runner beans through a bean slicer or chop them finely into strips. Blanch in the boiling water for 2 minuites.
If you prefer your ragu slightly thicker, add 2 tablespoons cornflour at the end of cooking and stir thoughly to make sure it is absorbed by the sauce and cooked.