Pancetta, lentil and tomato spaghetti

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Prep time:
10min
Cooking time:
40min
Serving 4 Regular
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Ingredients

250 g  Spaghetti

1   Leek, chopped

2 Tbsp  Olive oil

100 g  Pancetta (or bacon), chopped

1   Carrot, finely chopped

2   Celery sticks, finely chopped

400 g  Can lentils, rinsed and drained

500 g  Passata

250 ml  Chicken stock

1/4 c  Parmesan cheese shavings

1 pinch   Salt and pepper
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Instructions

Step 1

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.

Leek, chopped
Olive oil
Pancetta (or bacon), chopped
Carrot, finely chopped
Celery sticks, finely chopped
Step 2

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

Can lentils, rinsed and drained
Passata
Chicken stock
Salt and pepper
Step 3

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.

Spaghetti
Parmesan cheese shavings

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