This hearty veggie ragù is all about big flavour and simple ingredients. The lentils take the place of meat, giving a beautiful texture and richness, while the red wine and oregano bring depth and warmth. It’s proper comfort food — the kind that fills the kitchen with incredible aromas and tastes even better with a sprinkle of Parmesan on top.
 
INGREDIENTS:
2 tbsp olive oil
1 onion, finely chopped
2 carrots, finely diced
2 celery sticks, finely diced
2 cloves of garlic, chopped
1 small aubergine, cut into thin batons
1 tsp dried oregano
150g puy lentils
150ml red wine (such as Beefsteak Club)
1 × 400g tin chopped tomatoes
500ml vegetable stock
Salt and freshly ground black pepper
Parmesan cheese, to serve
Cooked pasta (such as curly pappardelle), to serve
 
HERE’S HOW:
Heat the olive oil in a large saucepan over a medium heat. Add the chopped onion and a pinch of salt to help draw out the moisture. Cook gently for 5 minutes until soft and translucent.
Add the diced carrots and celery and continue to cook for another 5–7 minutes, stirring occasionally. Season with black pepper.
Stir in the chopped garlic and aubergine batons, coating everything in the oil. Add the dried oregano and cook for a few minutes until the aubergine starts to soften and caramelise slightly.
Pour in the red wine and let it bubble for a minute or two to cook off the alcohol and deepen the flavour.
Add the lentils, chopped tomatoes, and vegetable stock. Stir well, bring to the boil, then reduce the heat and let the ragù simmer gently for 30–35 minutes, until the lentils are tender and the sauce has thickened beautifully.
Taste and adjust the seasoning if needed.
Serve generously over your favourite pasta — curly pappardelle works brilliantly — and finish with a sprinkle of Parmesan cheese. You can also add a handful of fresh basil or a drizzle of olive oil before serving for extra depth
 
Recipe by Peter Sidwell