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A hearty and wholesome ragu with beef, lentils, eggplant, tomato, olives, and herbs served on top of pasta.
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Optional additional garnishes include freshly grated pecorino cheese and crunchy oven roasted lentils*.
*To oven roast lentils: Split Red Lentils – Pre-soak for 1 hour, then oven roast for 15-20 minutes at 400°F (200°C). Whole Red Lentils – Pre-soak for 12 hours, then oven roast for 30 minutes at 400°F (200°C). Whole Green Lentils – Pre-soak for 12 hours, then oven roast for 30 minutes at 400°F (200°C).