In Italian cuisine, ragu is traditionally a succulent meat-based accompaniment to pasta dishes. Though this recipe has the pasta part down, it swaps out meat for protein-packed lentils stewed in a rich, thick and tasty tomato sauce.
180 g
Dried Linguine
(ContainsWheatMay be presentEgg, Mustard, Soya, Lupin)1 pack
Lentils
1 piece
Carrot
1 pack
Chopped Tomato with Onion & Garlic
½ sachet
Italian Herbs
100 g
Grated Cheddar
(ContainsMilk)1 sachet
Worcester Sauce
(ContainsSoya)10 g
Basil
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
TIP: If you’re in a hurry you can boil the water in your kettle.