Main Italian

Jamie Oliver's Sicilian lentil and olive ragu

Name: Jamie Oliver's Sicilian lentil and olive ragu
Cook time: 150 min
Total time: 150 min
Yield: 6
Cuisine: /italian
Ingredients: 2 tbs extra virgin olive oil; 1 onion, finely chopped; 2 celery stalks, finely chopped; 1/2 bunch basil, leaves roughly chopped and stalks finely chopped; 2 garlic cloves, finely chopped; 1/2 cup (125ml) red wine; 1/4 tsp dried chilli flakes; Handful of pitted black olives; 400g can whole peeled tomatoes; 200g ripe cherry tomatoes; 400ml vegetable stock; 1/2 cup (100g) brown lentils; 2 tbs red wine vinegar; 500g trofie or casarecce pasta; 1 cup (80g) finely grated pecorino

4 ratings

2h 30m

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Mar 14, 2016

Perfect for any occasion, Jamie Oliver's Sicilian lentil and olive ragu is a warm, hearty dish jam packed with black olives and tender lentils.

2 tbs extra virgin olive oil
1 onion, finely chopped
2 celery stalks, finely chopped
1/2 bunch basil, leaves roughly chopped and stalks finely chopped
2 garlic cloves, finely chopped
1/2 cup (125ml) red wine
1/4 tsp dried chilli flakes
Handful of pitted black olives
400g can whole peeled tomatoes
200g ripe cherry tomatoes
400ml vegetable stock
1/2 cup (100g) brown lentils
2 tbs red wine vinegar
500g trofie or casarecce pasta
1 cup (80g) finely grated pecorino

Method

1.

To make the ragu, heat the oil in a large frypan over medium-low heat. Add onion, celery, basil stalks and garlic, and cook, stirring occasionally, for 10-15 minutes until softened but not coloured. Add wine, bring to the boil over medium heat, then cook for 2-3 minutes until liquid is reduced by half. Stir in chilli flakes and cook for 1 minute, then add olives, canned and fresh tomatoes, and stock. Bring to the boil, then stir in lentils and season well. Reduce heat to low and cover with a lid, then cook, stirring occasionally, for 1 hour or until sauce is thickened and lentils are tender. Remove lid and cook for a further 1 hour or until reduced by half, adding a splash of water if too thick. Stir in vinegar and season.
2.

About 15 minutes before the ragu is cooked, bring a large saucepan of salted water to the boil and cook pasta according to the packet instructions or until al dente.
3.

Drain pasta, reserving 1 cup (250ml) cooking liquid. Add pasta to lentil ragu. Gradually stir enough pasta water into ragu to loosen. Stir in pecorino, scatter over basil leaves and serve.