Pappardelle with red lentils, red pepper, spring onions, carrots and Tomberry®
500 g pappardelle
150 g red lentils
1 large red pepper
4 cloves garlic
2-3 spring onions
200 g minced beef
200 ml red wine
2-3 tbsp. tomato purée
1 tin passata
Cook the lentils for 8-10 minutes and set aside. Dice the red pepper, thinly slice the spring onions and roughly grate the carrots.
Thinly chop the onions and garlic. Fry the onions and garlic with the minced beef in a little olive oil in a frying pan until the meat is browned. Add the red pepper, spring onion, lentils and carrots and cook for a few minutes. Add the red wine to the pan and stir well. Stir in the tomato purée and passata.
Add the bay leaves to the sauce. Season the sauce to taste with paprika, chilli powder, garlic powder, salt, pepper and a little sugar. Bring to the boil and simmer for 1 to 2 hours. Add water if necessary.
When the sauce is almost ready, cook the pasta following the instructions on the pack. When the pasta is cooked, divide among the plates. Pour the sauce over the pasta and garnish with basil leaves and the Tomberry® pearl tomatoes.