Lentils create a meaty texture without the need for mince. This full-bodied red wine ragu is packed with both flavour and fibre. Result.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Cal/Serv:
764
Ingredients
2Tbsp.
olive oil
1
onion, finely chopped
1
large carrot, finely chopped
1
large celery stick, finely chopped
1
aubergine (about 275g), trimmed and cut into 1cm cubes
2
smoked garlic cloves, finely sliced
1Tbsp.
finely chopped rosemary
175ml
red wine
400g
tin chopped tomatoes
250ml
vegetable stock
1tsp.
runny honey
75g
walnuts
250g
pouch cooked Puy lentils, we used Merchant Gourmet
360g
pappardelle
50g
Parmesan, finely grated, see TIPs
Directions
Step 1Heat the oil in a large, deep frying pan or casserole and fry the onions, carrots and celery for 10min, until soft.
Step 2Add the aubergine to the pan and continue to cook for 6-8min, until soft. Add the garlic, rosemary and tomato purée and continue to cook for a further 2min.
Step 3Pour in the red wine and bubble for 2min, then add the tinned tomatoes, stock and honey. Simmer gently for 10min until slightly reduced.
Step 4Meanwhile, heat a frying pan over medium heat and dry-fry the walnuts for 3-4min until toasted. Remove from the pan and finely chop.
Step 5Add the lentils and ⅔ of the chopped walnuts to the sauce and continue cooking for another 8-10min. Check seasoning.
Step 6Meanwhile, cook pappardelle in a large pan of boiling, salted water for 10-12min, until al dente. Drain and return to the pan. Toss a ladleful of the ragu through the pasta to coat, then divide between 4 bowls and top with the remaining ragu.
Step 7Combine the remaining walnuts with the Parmesan and scatter over the pasta to serve.
If cooking for vegetarians, swap the Parmesan for Italian-style vegetarian hard cheese.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
