- 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 carrots, diced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 4 garlic cloves, 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…
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.
Make it meatyTurkey, lentil & veg ragu for 4: When you add the garlic, tomato purée and balsamic vinegar also stir in 250g turkey mince. Fry for 3 mins, breaking up with a wooden spoon as you go, then add the chopped vegetables and lentils and continue as above.