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.
The quantities provided above are averages only.
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
1 pack(s)
Lentils
1 unit(s)
Carrot
1 pack(s)
Chopped Tomatoes
½ sachet(s)
Italian Herbs
100 grams
Grated Cheese
(Contains Milk)
1 sachet(s)
Worcester Sauce
(Contains Soya)
1 sachet(s)
Hello Muscat
(Contains Celery)
5 grams
Parsley
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
to taste
Butter
TIP: If you’re in a hurry you can boil the water in your kettle.