Authentic home cooking from Italy, with US measurements. 
Lentil and Beef Ragù
Looking for an innovative New Year's Eve recipe, I browsed the internet for inspiration and decided to try making this ragù! I added tomato sauce to suit my taste. You can use it as a pasta sauce or serve it with polenta as a main dish. It's a new and different flavor—approved! This is also my last recipe of the year and is part of #onerecipenoetree.
Lentil and Beef Ragù
Looking for an innovative New Year's Eve recipe, I browsed the internet for inspiration and decided to try making this ragù! I added tomato sauce to suit my taste. You can use it as a pasta sauce or serve it with polenta as a main dish. It's a new and different flavor—approved! This is also my last recipe of the year and is part of #onerecipenoetree.
Open in Cookpad AppSteps
- 1
Prepare all the ingredients. I soaked the lentils for about an hour beforehand.
- 2
Peel and chop the carrot, celery, and shallot using a food processor. In a pot, heat 2–3 tablespoons of extra-virgin olive oil, add the chopped vegetables, and sauté lightly.
- 3
Add the tomato sauce and lentils. If you like, deglaze with red wine. Season with salt and pepper to taste.
- 4
Continue cooking over low heat for about 60 to 70 minutes. Add water as needed if it gets too dry.
- 5
Once cooked, use the ragù as a sauce for pasta or serve it with polenta as a main dish!
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