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Stovetop Lentil Ragu with Courgetti
Tender red lentils completely transform this plant-based ragu, replacing traditional meat without losing an ounce of richness. You'll build a deeply savory base using balsamic vinegar, garlic, and earthy button mushrooms that simmer into a thick, comforting sauce. Spooning it over lightly sautéed courgette noodles keeps the meal feeling fresh and light while still hitting all those cozy Italian notes. It's a fantastic way to pack more vegetables into your day, and the leftovers taste even better tomorrow.