1. Heat the oil in a large saucepan and add the onions, tomato paste, carrots, celery and garlic. Cook gently for 10-15 minutes until everything is softened then add chopped tomatoes and Macphie Red Wine Sauce.
    2. Bring to a simmer, then cook for 20- 30 minutes – add water if required and add lentils and basil.
    3. Check consistency and season.
    4. If eating straight away, keep on a low heat while you cook the pasta, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese.


  • 1ltr Macphie Red Wine Sauce
  • 1.3kg chopped tomatoes
  • 1 large onion
  • 30g garlic
  • 1kg puy lentils (cooked)
  • 400g diced carrot
  • 400g diced celery
  • 2tbsps tomato puree
  • 1tbsp smoked paprika
  • Olive oil
  • Chopped basil