Tagliatelle with vegetable ragu

Tagliatelle with vegetable ragu

This veggie Bolognese-style sauce is great served with pasta and crams in three of your five-a-day.
Serves: 
5
Preparation time: 
10m
Cooking time: 
40m
Suitable for
vegetarians
Gluten-free
product
Certified
Organic
1 onion , finely chopped
2 celery sticks, finely chopped
2 carrots , diced
4 garlic cloves, crushed
1 tbsp each tomato purée and balsamic vinegar
250g diced vegetables, such as courgettes, peppers and mushroom
50g red lentil
2 x 400g cans chopped tomatoes with basil
250g tagliatelle (or your favourite pasta)
2 tbsp shaved parmesan (optional)
Tip the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp water or stock, if you have some. Cook gently, stirring often, until the vegetables are soft.
Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 min more, add the diced veg, lentils, tomatoes, then bring up to the boil.
Turn to a simmer, then cook for about 20 mins. Meanwhile, cook the pasta following pack instructions, then drain. Season the ragu and serve with pasta and Parmesan on top, if you like.

This recipe uses


50 cl
Dry
HK$ 54.00
- +

500 g
Dry
HK$ 29.00
- +

1 kg
Frozen
HK$ 46.00
- +

240 g
Dry
HK$ 25.00
- +
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