2 celery sticks, finely chopped
2 carrots, diced
1 tbsp each tomato purée and balsamic vinegar
250g diced vegetables, such as courgettes, aubergine and peppers
400g cans chopped tomatoes with basil
250g Gluten free tagliatelle (or your favourite pasta)
2 tbsp shaved parmesan (optional)
Tip the 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 tomato purée and balsamic vinegar, cook on a high heat for 1 min more, add the diced veg, tomatoes, then bring up to the boil.
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.