Lentil Bolognese, Burrata and Garlic Pangrattato Pappardelle

• 1 brown onion, peeled and coarsely chopped
• 1 carrot, peeled and coarsely chopped
• 1 celery stick, coarsely chopped
• 2 cloves garlic, halved
• 2 1/2 tablespoons extra virgin olive oil
• 2 leaves fresh bay or dried bay leaves
• 4 large portobello mushrooms (about 385 g)
• 1 cup French green lentils
• 400 g Mutti passata
• 1 1/2 cups vegetable stock
• 400 g tin Mutti Polpa Finely Chopped Tomatoes
• 375 g dried spelt pappardelle
• Finely grated pecorino, to serve (or vegetarian hard cheese)
• leaves Chopped fresh continental parsley to serve
• Burrata, torn, to serve
• Pangrattato* (recipe below)

Method

1. Add onion, carrot, celery and garlic to a food processor until finely chopped (but not a paste).
2. Heat 1 1⁄2 tablespoons of olive oil in a saucepan over medium heat. Add onion mixture and bay leaves. Season. Cook, stirring, for 6 minutes or until soft. Transfer to a bowl.
3. Meanwhile, process mushrooms in food processor until finely chopped (but not a paste). Heat remaining oil in pan over high heat. Cook mushrooms, stirring, for 3 minutes or until soft.
4. Stir onion mixture and lentils into mushroom. Stir in tomato, stock and pasta sauce. Reduce heat to low. Cook, covered, stirring occasionally, for 45 minutes or until lentils are tender. Season.
5. While the lentils are cooking, cook pasta in a large saucepan of boiling salted water until al dente. Drain.
6. Top spaghetti with Bolognese and sprinkle with pecorino and parsley.