Add the lentils, tomatoes and 700ml/1¼ pint water to the pan. Stir in the pasta, crumble over the stock ... by refilling the empty can with water. One can will hold around 400ml/14fl oz water ...
Push to one side of the pan, then add the onion and carrots and fry for 2 minutes. Add the tomatoes, tomato purée, oregano and vinegar and mix gently. Stir in the spaghetti, then add the boiling ...
There’s the slow-cooked ragu, the cooked pasta, and then a béchamel. How can we strip this back? By making the whole thing using only one pan. You read that right. One. Pan. Ragu, pasta and sauce.