Tagliatelle with vegetable ragu

Tagliatelle with vegetable ragu

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(24 ratings)

Prep: 10 mins Cook: 40 mins


Serves 5
This healthy veggie bolognese-style sauce is great served with pasta and crams in 3 of your 5-a-day

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal321
  • fat3g
  • saturates2g
  • carbs55g
  • sugars12g
  • fibre5g
  • protein15g
  • salt0.3g
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  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 carrot, diced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 garlic clove, crushed
  • 1 tbsp each tomato purée and balsamic vinegar
  • 250g diced vegetables, such as courgettes, peppers and mushroom



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 50g red lentil
  • 2 x 400g cans chopped tomatoes with basil
  • 250g tagliatelle (or your favourite pasta)
  • 2 tbsp shaved Parmesan (optional)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. 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.

  2. 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.

  3. 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.

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Comments (28)

thompson52's picture

Had this a couple of times now and it is delicious. Have used different veg in the mixed 250g. I had some fennel and asparagus so added these along with red pepper and mushrooms. I let it simmer for longer than the recommended 10 minutes though.

heather444's picture

Easy midweek meal.

scatcat's picture

This has become a regular favourite for me. I double the vegetable content, add a glass of red wine and a couple of large pinches of bouillon.

1rachel's picture

This was delicious, I sauted the veg first and then followed the rest of the recipe exactly. But served with cous cous. Would highly recommend this as a cheap meal for the family, though did have some chorizo which I fried and added to half of it. Have never liked lentils before but this.

dorothyfinch's picture

this was very nice

KochinVeronica's picture

Really-really good! I would highly recoomend it with a bit more of veggies though :)

Vish_2014's picture

I like the idea and agree with the comments below.

limelight's picture

I haven’t made yet, but will despite your posting because I think there’s potential for a good dish, though I’ve taken note of your commments! I would NEVER make a sauce like this without frying the onion to caramelise it in olive oil first! The onion should never be too finely diced either! The taste definitely would not be there! I’ll do all that, add the carrots and celery just before that and the crushed garlic at the same time and continue frying in the oil for a little time, then add the stock and the tomato puree and balsamic and proceed from there!

dougelec's picture

Followed the recipe exactly and can honestly say that's got to be the worst thing I've ever made. Bland, tasteless and not worth the bother.

emmalowther's picture

i added a pint of water with my lentils - and extra veg - delicious :)

cathmiller's picture

Not all that impressed, I did like the balsamic 'twist' but apart from that found it quite stodgy and dry, will not be doing again.

lucindamorrell's picture

It's ok, not terrific but good bit of weekday stodge, it is quite thick, I agree with the previous comment of add some stock with the lentils.

sunnysweden83's picture

Fantastic recipe which I have made many times. It would have received five stars, but I see this more as a base recipe. By adding your own spices and additional vegetables it really brings it to life. I have also used this for the filling to a vegetable lasagne, definitely worth a try!

ruthy10's picture

Really easy recipe. I found the lentils took a while to soften and had to keep adding dashes of water, I also added a beef oxo cube to give it more depth of flavor and I quite enjoyed it

babsfazekas's picture

Very tasty and the lentils set it apart from boring old veggie pasta sauce. No extra liquid is needed and everything cooks up in the time stated (I wonder if peolple who had trouble were using regular lentils, the red ones cook much faster).

darkhorse85's picture

This was absolutely delicious and a huge hit in my house with both adults and children! I added butternut squash to the diced vegetables and doubled the ingrediants so I could freeze some. I'm going to do it with herb couscous next time instead of pasta.

kiakakyle's picture

Okay, so i'm cooking this right now and there's a few things missing from this "guide".

First of all Boil the lentils first for 10 mins then leave to simmer until soft. While doing this pre-pare the veg. Then instead of adding 2-3tbsp ? try adding 6-7tbps. Other then this information which is missing everything else is working out fairly ok. I'll let you know how this turns out after i've tasted.

P.S This is my first time cooking anything other something with chips so my opinion might be abit crap lol

v-lucas's picture

This was really tasty and easy to prepare, although I left out the lentils. I ate the left over ragu for lunch the next day and had it with cous cous and it tasted much better than the version with pasta. So I'd suggest trying it with cous cous instead.

Frantic Flapjack's picture

Loved this. I didn't add any extra liquid and the lentils cooked perfectly in the given time. Really quick to make and a great way to get your 5 a day in. Very colourful on the plate too. Served with twirly pasta and some grated Cheddar on top.

flirtinflight's picture

I was disappointed with this one. I cooked mine for the recommended time, and then turned the heat right down and left it on the hob for another hour or so to try and make it mushier. In the end I had to blend a little and stir it all together. The flavours weren't really there either. Won't be doing this again.


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Tips (2)

mariowynjones's picture

First, fry the onion, carrots and celery in olive oil till they soften, then add the the remaining ingredients, and cook on low heat till the sauce is reduced. With a meat-based ragu this can be up to 3hours resulting in a rich well flavoured base for the pasta. And don't forget the seasoning, which this recipe makes no mention of!

brummers11's picture

I added red wine and beef stock and the flavours were delicious. Didnt use lentils, but used mushrooms, squash, courgette, sweet potato, aubergine, celery, cherry tomatoes & big tomatoes. I put it in the oven for at least another half an hour after it had reduced as much as possible on the hob. I would chop my veg up a little smaller next time to soften slgithly quicker. I had it with gnocchi and have 3 portions left over, so will consider topping with crispy potatoes, having wiht tagilitelle or couscous.