Crafts and Life

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
  mushrooms
• 50g
  red lentils
• 2 x 400g cans
  chopped tomatoes
  with basil
• 250g
  tagliatelle
  (or your favourite pasta)
• 2
  tbsp
  shaved
  
  Parmesan
  
  (optional)

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. 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. 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.

Serves 5 – taken from BBCGoodFood.com