Harissa ragu

Harissa ragu

Tags

Pasta

Cook

Ingredients

  • 1 onion
  • 1 carrot
  • 2 sticks celery
  • 6 cloves garlic
  • 1kg mushrooms, roughly chopped
  • 250g cooked lentils
  • 150g rose harissa paste
  • 800g chopped tomatoes
  • 3 tbsp tomato paste
  • 1 stock cube, crumbled
  • ½ cup red wine
  • 3 sprigs thyme
  • 2 bay leaves
  • 500g pasta
  • 15g parsley

Steps

  1. Pulse the onion, carrot, celery and garlic in a food processor until roughly chopped for the soffritto.
  2. Add a glug of olive oil to a large pot. Add soffritto and season with salt. Cook until softened.
  3. Add harissa paste to the pot and cook for a few minutes.
  4. Then add the mushrooms and lentils and cook until the water has evaporated from the mushrooms.
  5. Add chopped tomatoes, tomato paste, wine, stock cube and herbs. Simmer on medium low for 30 minutes.
  6. Cook your pasta and add this to the sauce with 200ml of pasta water, tossing until it is totally coated.