Lentil and Mushroom Ragu

• 2 tbsp olive oil
• 1/2 cup dried borlotti or cannellini beans, soaked in water overnight then drained and rinsed
• 500g field mushrooms, finely chopped
• 20g dried porcini mushrooms, rehydrated in 750ml stock or water
• 1/2 cup Puy lentils
• 1 onion, diced
• 1 carrot, coarsely grated
• 4 garlic cloves, finely chopped
• 1/2 tsp, chilli flakes
• 3 sprigs sage
• 1 tbsp tomato paste
• 1/2 cup red wine
• 500ml passata
• 1 packet of long flat pasta of your choice
• 1 small handful of basil, chopped
• Parmesan, for garnish
• Salt and pepper

#pressurecooker #weeknightdinner #entertaining

1. Heat the oil in the Cook4me on the searing function and add the onion, carrot, garlic and chilli. Cook for 5–8 minutes until very soft. Now add the mushrooms and sage and cook for a further 5-8 minutes. Add the strained beans, lentils and tomato paste and stir for a minute to coat then add the wine and bring to the boil. Squeeze excess liquid from porcini and roughly chop add to pot along with porcini water (leaving behind any sediment at the bottom of jug). 2. Lock the Cook4me touch, follow the instruction on display and pressure cook for 35-40 minutes. Once cooked add a good pinch of salt and pepper. 3. Cook pasta in salted boiling water until al dente. 4. Toss together ragu and pasta with a little cooking water. Serve with fresh basil and lots of parmesan.