Mushroom, lentil & beef ragu

• dried porcini mushrooms↗15g g
• rapeseed oil↗4 tbsp tbsp
• stewing beef↗800g g

  cut into chunks

• chestnut mushrooms↗300g g

  roughly chopped

• onion↗1 large

  finely chopped

• carrots↗2

  finely chopped (about 300g)

• celery sticks↗2

  finely chopped

• garlic cloves↗7

  finely chopped

• tomato purée↗100g g
• lentils↗400g can g

  drained and rinsed

• beef stock↗500ml ml
• butter↗large knob of
• parmesan↗1

  rind (optional)

Step-by-step instructions

1. 1

   Tip the dried mushrooms into a small heatproof bowl and cover with 250ml boiling water. Leave to soak for 20-30 mins until soft. Meanwhile, heat 2 tbsp of the oil in a large flameproof casserole dish over a medium-high heat and, once hot, stir in the beef and brown all over until deeply browned, about 10-12 mins. Remove to a bowl using a slotted spoon. Heat 1 tbsp of the remaining oil in the pan and cook the chestnut mushrooms for 8-10 mins until deeply browned, then remove to the bowl with the beef. Add the final 1 tbsp oil to the pan, reduce the heat to medium-low, and cook the onions, carrots and celery with a pinch of salt for 10-12 mins until starting to soften.

2. 2

   Drain the rehydrated mushrooms and roughly chop. Add to the onion mixture along with the garlic and tomato purée. Cook for 3-4 mins, then tip in the lentils, stock, butter and parmesan rind, if using. Bring to a simmer, then cover with a lid. Simmer over a low heat for 3 hrs until the beef is very tender and falls apart when pressed with the back of a spoon. Season to taste. Alternatively, you can cook in a pressure cooker on high pressure for 1 hr. Once cool, will keep in an airtight container in the fridge for up to five days, or in the freezer for up to three months.