• ½ cup evoo
  • 1 clove garlic, minced
  • ½ cup diced onions
  • ½ cup diced carrots
  • ½ cup diced celery
  • 1 cup diced pancetta
  • 1 pound sweet sausage
  • 2 cups dried lentils
  • 3 cups pork stock
  • 1 tablespoon chopped rosemary
  • salt and freshly ground black pepper
  • 1 cup shaved Parmigiano Reggiano

In a heavy bottomed pot, warm the olive oil over medium heat. Add the garlic, onion, carrot and celery. Lower the heat and sauté until soft and fragrant, about 5 minutes. Add the pancetta and continue to cook until all the fate has been rendered and the pancetta is slightly browned

Remove the casings from the sausage and cut the meat into small pieces. Add the sausage to the pot and cook until it’s browned. Add the lentils and stock and let cook over a slow, steady simmer. Add the rosemary and season with salt and pepper. Continue to cook until the lentils are softened, about 20-30 minutes. When they are done, plate and top with shaved Parmigiano. Serves 6

Recipe courtesy of Italian Cooking & Living magazine.  Click here to view more delicious Italian recipes!