Ragu is an Italian meat sauce usually served with pasta. What we call bolognaise is known as ragu in Italy. I exchanged minced meat from traditional ragu for lentils and mushrooms. I think that the taste is very deep and expressive. Remember, however, to cook it on low heat for a long time - about 2 hours then it is the best !!!
- 600g tomatoes
- 200g brown lentils (I used from the can)
- 100g mushrooms
- 2 onions
- 4 cloves of garlic
- a teaspoon of sugar, salt and pepper
- 100g tomato concentrate
- 2 tablespoons of olive oil
Fry the finely chopped onion and then the garlic in olive oil. Add chopped mushrooms and fry them for a while. Add the chopped tomatoes and simmer until the sauce thickens. Add tomato paste, spices and lentils. Stir everything else for 10 minutes. Serve with your favorite pasta.