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Tagliatelle with vegetable ragu

Tagliatelle with vegetable ragu

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Rating: 4 out of 5.43 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 5

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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal321
fat3g
saturates2g
carbs55g
sugars12g
fibre5g
protein15g
low insalt0.3g
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Ingredients

  • 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)

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
MAKE IT MEATY
Turkey, 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.

Goes well with

Recipe from Good Food magazine, February 2012

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Overall rating

Rating: 4 out of 5.43 ratings
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