A rich sauce that can be enjoyed with pasta, pies and sandwiches.
Prep 10 min · Cook 0 min
Heat olive oil in a wide, deep saucepan or frypan
Add onion, carrot and celery and cook over a low-medium heat until softened, then add garlic, mushrooms, parsley, chilli, oregano and smoked paprika
Season with a small sprinkle of salt to help the mushrooms release their juices
Continue to cook, stirring often, until golden and fragrant
This stage should take approx 20 minutes
Add the red wine and stir for a couple of minutes before adding tomatoes, balsamic, stock/broth, lentils and liquid smoke
Bring to a simmer, and leave to cook gently for 45-60 minutes, stirring occasionally
Add approx 2 cups of water as needed until lentils are cooked and sauce is thick and rich
Season to taste and serve with your favourite pasta, as a pie filling, with mashed potato or however you like
herbsBay leaves contain vitamins A and C, iron, manganese and calcium. Known to help provide pain relief for migraines and headaches, and support digestion due to supporting the breakdown of proteins. Add to soups, curries, sauces and stews for a rich depth of flavour. Store bay leaves in an airtight container, in a cool, dry place.
herbsOregano is a herb from the mint family and is widely used in Mediterranean cuisine, particularly Greek and Italian. With a flavour balanced between sweet and spicy to bold and earthy, you'll often find it in tomato-centric recipes including pizza and pasta sauces, such as Napolitana and Bolognese. It is commonly combined with olive oil to create flavourful oregano oil. Oregano is high in anti-inflammatory properties and can help reduce oxidative stress and free radicals in the body. Store in an airtight container in a cool and dry place.
