2 celery sticks, finely chopped

2 carrots, diced

1 tbsp garlic infused oil

1 tbsp each tomato purée and balsamic vinegar

250g diced vegetables, such as zucchini, peppers and eggplant

2 x 400g cans chopped tomatoes with basil

250g gluten free tagliatelle (or your favourite GF pasta)

2 tbsp shaved parmesan (optional)

Serves - 4


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 garlic infused oil, 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 gluten free pasta following pack instructions, then drain.

Season the ragu and serve with pasta and Parmesan on top, if you like.

Recipe adapted from: Good Food
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