Name: Tagliatelle with vegetable ragu
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 5
Cuisine: Italian
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)

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Tagliatelle with vegetable ragu

Tagliatelle with vegetable ragu

Lucy Netherton

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Serves 5

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.2 out of 5.46 ratingsRate

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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal321

low
fat3g
saturates2g
carbs55g
sugars12g
fibre5g
protein15g
salt0.3g

low

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.

Recipe from Good Food magazine, February 2012

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A star rating of 4.2 out of 5.46 ratings

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