Lentil bolognese with burrata and pangrattato | 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 tablespoons extra virgin olive oil
• 2 leaves fresh bay or dried bay leaves
• 4 large portobello mushrooms (about 385 g)
• 1 cup French green lentils
• 400 g Mutti passata
• 1 1/2 cups vegetable stock
• 400 g tin Mutti Polpa Finely Chopped Tomatoes
• 375 g dried spelt pappardelle
• Finely grated pecorino, to serve (or vegetarian hard cheese)
• leaves Chopped fresh continental parsley to serve
• Burrata, torn, to serve
• Pangrattato* (recipe below)