Stir the oil and the garlic in a nonstick pot over medium-high heat for 1 minute.
Add the red pepper flakes, stir, and cook for about 1 minute until the garlic starts to brown.
Reduce the heat to medium and add the onion, celery, carrots, and brown sugar. Stir well and cook for 2 minutes.
Add the sausages and cook for 2 minutes, stirring well.
Pour in the wine, stir, and cook for 2 minutes.
Stir in the lentils and cook for 1 minute.
Add the beef stock and tomato sauce, Bring to a boil. Reduce heat and simmer for 20-30 minutes.
Serve in soup or, as I prefer, pasta bowls. Top each serving with a tablespoon of fresh ricotta and a pinch of ground pepper.
3 tablespoons extra light olive oil
5 cloves garlic, cut thickly
1/4 teaspoon red pepper flakes
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 teaspoon C&H Golden Brown Sugar
1 pound cooked sweet Italian sausages, cut into 1/4” dice
1/2 cup white wine
1 cup dry lentils
2 cups beef stock
1 cup tomato sauce
1 cup ricotta
1 tablespoon ground black pepper (optional)