Hearty Umbrian Lentil Ragu with Pappardelle and Fresh Basil

Finely chop 1 yellow onion, 1 carrot, and 1 celery stalk to create a soffritto. Mince 3 garlic cloves. Drain and rinse 800 g of canned brown lentils.

Heat 2 tbsp of olive oil in a large saucepan over medium heat. Add the chopped onion, carrot, and celery. Sauté for 5 minutes until softened.

Add the minced garlic and 30 g of tomato paste to the pan. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick-red color.

Pour in 60 ml of dry red wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2 minutes until the alcohol smell dissipates.

Add 400 g of crushed tomatoes, 250 ml of vegetable stock, and 800 g of drained canned brown lentils. Season with 1 tsp of salt and 1/4 tsp of black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes.

While the ragu simmers, bring a large pot of salted water to a boil. Add 200 g of dry pappardelle pasta and cook according to package instructions (about 7-8 minutes) until al dente. Drain, reserving 60 ml of pasta water.

Remove the ragu from the heat. Transfer half of the cooked lentil ragu (approximately 600 g of the total mixture, containing 400 g of the lentils) to an airtight container. Let it cool, then refrigerate for Day 4 lunch.

To the remaining ragu in the pan, add the cooked pappardelle and 15 g of torn fresh basil leaves. Toss gently to coat, adding a splash of the reserved pasta water if the sauce is too thick. Divide between two bowls, garnish with the remaining 15 g of fresh basil, and serve hot.