Prep time: 10min |
Cooking time: 40min |
Serving 4 | Regular |
Heat oil in a large, heavy-based pan over medium heat. Add leek and cook for 3 - 4 minutes until soft, stirring regulary. Add pancetta, carrot and celery and cook for 3 - 4 minutes until lightly golden, stirring regularly.
Add lentils, passata and stock. Bring to the boil, then reduce heat and simmer uncovered for 25 - 30 minutes or until the sauce is reduced and thickened. Season well with salt and pepper.
Meanwhile, cook spaghetti in a large saucepan of boiling water for 8 - 12 minutes until al dente. Drain and return to saucepan. Stir warm sauce into the pasta. Place pasta and sauce mixture into a serving dish and scatter with parmesan shavings.