Rice & Lentils

Ingredients
2 oz pancetta, cut in pieces
1/2 onion, cut in chunks
1 large carrot, cut in chunks
1 celery, cut in chunks
5 sage leaves
1 tbsp butter
2 tbsp olive oil
2 tbsp tomato paste
1/2 cup dry white wine
8 cups hot water
3/4 cup lentils
3/4 cup arborio rice
1/2 cup grated parmesan cheese
salt and pepper


To make...
In a food processor pulse pancetta to chop into small bits. Add the pancetta into a heavy saucepan. Pulse the onion, carrot, celery, and sage leaves in food processor mincing to a fine paste. 
Put the butter and olive oil into the saucepan with the pancetta and set over medium-high heat. Cook stirring, until the fat starts to render off the pancetta. When the pancetta is sizzling add the vegetable paste, and stir for about 4 minutes until it begins to slightly stick to the bottom. Clear a space on the pan bottom, and drop in the tomato paste, toast in that spot for a minute then stir into the vegetable paste. 
Raise the heat, add the wine and cook, stirring, until wine has almost evaporated. Poor in hot water and large pinch of salt, stir then bring to a boil. Cover pan, reduce heat to simmer and let it bubble for at least 20 minutes for the flavors to develop. 
Stir in lentils, return to a simmer and cook partially covered, stirring occasionally, until lentils begin to soften about 15 minutes. Add rice, return to simmer, and cook partially covered for another 15 minutes, or until rice is tender. If dish is thickening more then you like, fully cover and reduce heat . If it seems to wet , remover cover and cook at a faster boil. 
when rice and lentils are fully cooked, stir in parmesan and serve.