Tagliatelle with vegetable ragu

• onion↗1

  finely chopped

• celery↗2

  sticks, finely chopped

• carrots↗2

  diced

• garlic cloves↗4

  crushed

• tomato purée1 tbsp tbsp

  and balsamic vinegar

• diced vegetables, such as courgettes, peppers and mushroom250g g
• red lentil↗50g g
• chopped tomatoes2 x 400g cans

  with basil

• tagliatelle↗250g g

  (or your favourite pasta)

• shaved parmesan2 tbsp tbsp

  (optional)

Step-by-step instructions

1. 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. 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. 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.