Tagliatelle with vegetable ragu

Tagliatelle with vegetable ragu

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(39 ratings)

Prep: 10 mins Cook: 40 mins


Serves 5

This veggie Bolognese-style sauce is great served with pasta and crams in three of your five-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 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…


  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, questions and tips

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Camille C's picture
Camille C
2nd Mar, 2019
I've added some herbs (an Italian mix) because the seasoning seemed a bit light. I also added a pinch of hot chili powder. It turned out delicious!
7th Nov, 2017
Lovely recipe, though glad I read the tips as if needed more liquid definitely. I also fried the onion etc and added oregano like I would my usual meat version. I also upped the veg to 500g - figured that’s the amount of meat I’d use. Also added parsley and plenty of basil. The whole newly pescatarian family wolfed it down!!
22nd Mar, 2017
This was really good but I tweaked it a little . I fried off the onions celery and carrot in a little olive oil , then added the garlic, tomato puree and balsamic vinegar. I used leftover piece of sweet potato I had in the fridge, red pepper, courgette and some broccoli plus the lentils I added stock made with Marigold bouillon powder. It was absolutely delicious. Had it with wholemeal spelt spaghetti and . liked it so much I made a big batch the next day and had some as veggie lasagne. The rest I have frozen
24th May, 2015
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.
13th Oct, 2014
Easy midweek meal.
20th Jul, 2014
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.
25th May, 2014
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.
4th May, 2014
this was very nice
KochinVeronica's picture
23rd Feb, 2014
Really-really good! I would highly recoomend it with a bit more of veggies though :)
16th Feb, 2014
I like the idea and agree with the comments below.


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1st Jan, 2014
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!
11th Jul, 2013
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.
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