Tagliatelle with lentil and mushroom ragù – Rachel Roddy

Prep 30 min
Cook 50 min
Serves 4

20g dried porcini
Light stock or 
1 onion, peeled and finely diced
1 stick of celery, finely diced
1 carrot
, peeled and finely diced
Salt and black pepper
1 bay leaf
5 tbsp olive oil
300g field or brown mushrooms
, roughly chopped
A few sprigs of thyme
300g small brown lentils
A big glass red wine (250ml)

1 heaped tbsp tomato puree, mixed with a bit of warm water
450g dried or 600g fresh tagliatelle
, fettuccine or pappardelle
Parmesan, grated, to finish


Live in Oxford, UK? You can buy local mushrooms from morelly mushrooms

Leave a Reply