They say that the word 'ragu' came from the French word 'ragout', derived from 'ragoutier' which means 'to awaken the appetite'! We love this nutritious vegetarian option with puy lentils and mixed mushrooms, as it's rich in flavour but not too heavy. In Italy, ragu is classically eaten with a wide pasta shape, like tagliatelle, rather than the globally recognised 'Spaghetti Bolognese'. Try fusilli, which will really catch all the little lentils and the rich sauce in its grooves.

Cook our delicious Italian Lentil Ragu in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Italian Lentil Ragu. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Ragu Herb Mix pot, a Red Wine Reduction pot and a Ragu Stock pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Italian Lentil Ragu in just 30 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Ragu Herb Mix
  • Red Wine Reduction
  • Ragu Stock

Your shopping list for 2 servings:

  • 1 onion
  • 1 large carrot
  • 400g mushrooms
  • 150g fusilli pasta
  • 2Tbsp tomato puree
  • grated hard cheese (optional)
  • basil leaves (optional)
  • 2 tomatoes
  • 250g pouch puy lentils (cooked)

Our 30 minute recipe

  1. Start the base

    Heat a little oil in a wide, pan over medium heat and fry the onion and carrot until soft (5-7 mins).

  2. Add the mushrooms

    Stir in the mushrooms and the RAGU HERB MIX and cook for 3 more mins.

    Meanwhile, get the pasta on, cooking it as per pack instructions. While it's cooking move onto step 3.

  3. Mix it up

    Add the RED WINE REDUCTION, the tomatoes and the tomato puree to the ragu pan and mix well.

    Add the puy lentils and the RAGU STOCK pot and cook for 2 mins.

    Collect a cup of cooking water from the pasta and pour about 100ml into the sauce, then drain the pasta and toss it through the ragu, adding a little more cooking water if necessary. Cook for 1-2 mins.

  4. Serve!

    Serve the pasta with grated hard cheese and basil leaves on top.


Italian Lentil Ragu Reviews

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