Tagliatelle with vegetable ragu

3 of 5-a-day bolognaise bolognese diet good for your italy low calorie spaghetti bolognese vegetable stew vegetarian spag bol

N/A

Source

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

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.