Lentil Bolognese, Burrata and Garlic Pappardelle | Mutti Recipe

Ingredients

• 1 brown onion (peeled and coarsely chopped)
• 1 carrot (peeled and coarsely chopped)
• 1 celery stick (coarsely chopped)
• 2 cloves garlic (halved)
• 2 1/2 tbsp extra virgin olive oil
• 2 leaves fresh bay or dried bay leaves
• 4 large portobello mushrooms
• 1 cup French green lentils
• 14 oz Mutti® Tomato Puree (Passata)
• 1 1/2 cups vegetable stock
• 14 oz Mutti® Crushed Tomatoes (Polpa)
• 13 oz dried spelt pappardelle
• Finely grated pecorino (or vegetarian hard cheese, to serve)
• leaves Chopped fresh continental parsley (to serve)
• Burrata (torn, to serve)
• Pangrattato* (recipe below)