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All recipes » Pasta Dishes

Lumaconi with lentils Ragu Product Of Lombardy

Cirio products used in this recipe

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Ingredients

  • 700 g Cirio Passata Rustica
  • 400 g Cirio Lenticchie
  • 1 carrot
  • ¼ an onion
  • 1 stalk of celery
  • ½ a leek
  • 2 cups of water at room temperature
  • 5 tablespoons extra virgin oil
  • 320 g wholemeal pasta/gnocchi
  • Salt to taste

Preparation

  1. Heat the extra virgin oil in a frying pan.
  2. Add the diced leek, carrots and celery.
  3. Cook the Cirio lentils for a few minutes, keep stirring and add salt.
  4. Pour the extra virgin oil in a saucepan, and the finely chopped onion.
  5. Sauté and pour the Cirio crushed tomatoes
  6. Stir and add salt.
  7. Allow to simmer gently for at least 1 hour leaving the lid ajar and adding water little by little.
  8. Add the lentils cooked earlier.
  9. Continue cooking over a slow heat for a few minutes, leaving the lid ajar.
  10. Cook the pasta, drain it and add the ragu sauce.
  11. Serve on a plate.


    In Italy the ragu sauce is generally prepared the day before.