This veggie Bolognese-style sauce is great served with pasta and crams in three of your five-a-day
Prep:10 mins
Serves 5
1 onion, finely chopped2 celery sticks, finely chopped2 carrots, diced4 garlic cloves, crushed1 tbsp each tomato purée and balsamic vinegar250g diced vegetables, such as courgettes, peppers and mushroom50g red lentil2 x 400g cans chopped tomatoes with basil250g tagliatelle (or your favourite pasta)2 tbsp shaved parmesan (optional)
STEP 1Tip 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 2Add 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 3Turn 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.
