Lentil and Mushroom Bolognese

Method

Step one

In a large pan, heat 2 tbsp of olive oil, fry off the mushrooms and add the garlic pouch from the kit. Cook for 30 seconds.

Step two

Add the red wine, turn up the heat and reduce the wine by three quarters.

Step three

Stir in the lentils and add the vegetable stock, porcini powder if using, balsamic and Loyd Grossman soffritto pouch. Bring to the boil and then reduce the heat to allow the lentils to simmer.

Step four

Bring a pan of salted water to the boil and start to cook the pasta as per the instructions on the packet.  While the pasta is cooking, add the Loyd Grossman sauce pouch to the lentils, stir and bring to a simmer.

Step five

Turn the heat down and keep warm while the pasta finishes cooking. Drain the pasta when cooked, reserving 50ml of pasta water.

Step six

Add both the pasta and reserved pasta water to the sauce, turn up the heat and mix in well.

Step seven

Stir in the basil and leave to rest for a minute.

Step eight

Serve between 2 bowls and top with a generous amount of freshly grated pecorino.

Step nine

Serve with a side salad and garlic bread.