Jul 11, 2013 Tagliatelle with Vegetable Ragu Ingredients 1 Onion, finely chopped 2 Celery Sticks, finely chopped 2 Carrots, diced 4 Garlic Cloves, crushed 1 Tablespoon each Tomato Puree 1 Tablespoon Balsamic Vinegar 250g Diced Vegetables, such as Leeks, Parsnips and Cabbage 50g Red Lentil 2 x 400g Cans chopped Tomatoes with Basil 250g Tagliatelle (or your favorite pasta) 2 Tablespoon shaved Parmesan (optional) Method Add 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 minute more, add the diced vegetables, lentils, tomatoes, then bring up to the boil. Turn to a simmer, then cook for about 20 minutes. Meanwhile, cook the pasta following pack instructions, then drain. Season the Ragu and serve with pasta and Parmesan on top, if you like.
