Sicilian Lentil Caponata Ragu

Name: Sicilian Lentil Caponata Ragu
Ingredients: ½ cup (125 mL) canola oil; 2 lbs (1 kg) ground beef; 4 lb (2 kg) large eggplant, large dice; 4 tsp (20 mL) dried oregano; 2 tsp (10 mL) salt; 2 cups (500 mL) red onion, minced; 2 tsp (10 mL) garlic cloves, minced; 1 cup (250 mL) flat leaf parsley, leaves and stalks minced separately; 2 cups (500 mL) large green olives, pitted and halved; 42 oz (1.25 L) whole peeled Roma tomatoes, canned; 3 cups (750 mL) low-sodium vegetable or beef stock; 2 tsp (10 mL) red pepper flakes; 1 cup (250 mL) whole red lentils, dry; ½ cup (125 mL) red wine vinegar; 2 lb (1 kg) dried pasta

www.lentils.org

A hearty and wholesome ragu with beef, lentils, eggplant, tomato, olives, and herbs served on top of pasta.

Keywords

blends
main dish
mediterranean
whole red
foodservice
english
beef
tomato
winter

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