Vegetable ragu
- Prep
- 10 mins
- Cook
- 40 mins
- Serves
- 4
Ingredients
- 1 onion
- 2 sticks of celery
- 2 carrots
- 4 cloves of garlic
- 1 tbsp tomato purée and balsamic vinegar
- approx 250g diced vegetables (e.g., capsicum.)
- 50g red lentils
- 2 cans of tomatoes
Instructions
- Dice the onion, celery and carrots and start them cooking in a little water (possibly add some stock).
- Add garlic, purée and vinegar, and the diced vegetables, lentils and canned tomatoes. Then bring this to the boil for a few minutes.
- Leave to simmer for approximately 20 minutes.
- Serve with tagliatelle, parmesan and red wine for optimal results.