with Spaghetti No. 12
It’s a tough call going testa a testa with what must be one of the world’s most famous dishes, so this is a ‘cards on the table’ direct alternative for spaghetti bolognese.
I could write a lot about how well it works and how much better I believe it is, but, of course, all that really matters is that you make it and enjoy it and want to make it again. Please make it with care and attention and eat it at its best – but never apologise for cooking it for anyone! It’s delicious!
Serves 2
200g (1 cup) Umbrian brown lentils
handful of sage leaves
2 sprigs of rosemary
1 garlic clove, peeled
salt and pepper for seasoning
1 carrot, peeled and trimmed, very finely diced
1 celery stick, de-stringed, very finely diced
½ medium red onion, very finely diced
1 tbsp good olive oil
pinch of crushed chilli flakes
1 tsp oregano
1 x 400g (15oz) tin of best-quality chopped tomatoes
small handful of flat-leaf parsley, finely chopped
400g (14oz) ‘bronze die’ spaghetti – I use DeCecco No. 12
* Place the lentils in a pan with the sage leaves, rosemary sprigs and garlic clove. Cover with water and bring to the boil before reducing the heat and simmering for 15–20 minutes, adding a little salt towards the end of the cooking time (not before), until the lentils are only just tender – take care not to overcook them here.
While the lentils are cooking, prepare the trio of vegetables (your ‘soffritto’) and gently cook in the olive oil for 20–25 minutes until well softened and tender. A little colour on them is no bad thing, but take care not to hard-fry them at all. Once ready, add the chilli flakes, oregano and a grind or two of black pepper and stir through. Add the chopped tomatoes and stir thoroughly. Cook on a medium heat for 10 minutes.
Drain the lentils and remove the sage, rosemary stalks and garlic clove before adding the lentils to the tomato sauce along with the chopped parsley. Stir through to combine everything. It will very likely require a little salt and pepper at this stage.
Now continue to simmer uncovered on a low heat for 10 minutes to allow all the flavours to marry together while you cook the pasta, but keep an eye on it, adding a little water if it’s getting too dry and perhaps a drizzle of good olive oil too.
Cook your pasta according to its packet instructions, but keep it al dente.
Check the lentil sauce for seasoning and adjust according to taste. I like a good grind of black pepper to finish.
You might also like to finish the dish with a little Poor Man’s ‘International’ Cheese (page 282).