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“In 'Lidia's Italy in America' by Lidia Bastianich”
1hr 23mins
3 1/2 quarts

Ingredients Nutrition


  1. Add 2 tablespoons oil into a large Dutch oven; heat over medium heat.
  2. Cut the pancetta into 1/4-inch strips and add them.
  3. Cook, until they begin to render fat, about 3-4 minutes.
  4. Add in the onion, celery, carrot, and bay leaves.
  5. Cook until wilted, about 5 minutes.
  6. Add crushed tomatoes and bring to a simmer.
  7. Cook until thickened, about 10 minutes.
  8. Once it is thickened, add lentils, water, and salt; bring to a simmer, cover, and cook until lentils are just tender, about 30 minutes.
  9. Add the ditalini, and cook, covered, until pasta is al dente, about 8 minutes.
  10. Serve with a drizzle of olive oil and some grated cheese.

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