Lentil & Mushroom Ragu: A Plant-Primarily based Pasta Sauce With Protein

I attempted to maintain the flavour profile much like an Italian beef or veal ragu by utilizing a base soffritto of celery, onion, and carrot plus a grating of nutmeg and a few bay leaves for that all-is-well-with-the-world homely lasagne style. The opposite essential ingredient was some hidden blitzed mushroomsa vegetable Leo typically hates however that add meatiness right here with out truly tasting mushroomy. There may be sweetness from Marsala (or use the dregs of a bottle of port or dessert wine if that’s what you will have), and I made a decision to make use of red lentils as an alternative of Le Puy or inexperienced as a result of they prepare dinner down faster and have a mushy nursery-food allure.