2 celery sticks, finely chopped
2 carrots, diced
1 tbsp each tomato purée and balsamic vinegar
250g diced vegetables:
Zucchini, eggplant and red pepper
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.
Recipe adapted from: Good Food