Lentil Ragu - A TASTE OF EUROPE

Ingredients

• 3tbsp extra virgin olive oil
• 40g pancetta, finely chopped (optional)
• 1 medium-sized onion, finely chopped
• 1 celery stalk, finely chopped
• 1 medium-sized carrot, finely chopped
• 2 bay leaves
• 40ml red wine
• 200g small brown or green dried lentils
• 1tbsp tomato purée
• Approximately 900ml hot vegetable stock
• Whole or chopped pieces of Parmigiano Reggiano PDO rind
• 400g tagliatelle
• Salt to taste
• Grated Parmigiano Reggiano PDO , to serve