Ingredients (serves 4):
- 1 tablespoon of olive oil
- 1 onion – finely chopped
- 2 celery sticks – finely chopped
- 2 carrots – diced
- 4 garlic cloves – finely sliced
- 1 tablespoon of tomato purée
- 1 tablespoon of balsamic vinegar
- 250g of mushrooms
- 1 teaspoon of dried basil
- 2 x 400g cans of chopped tomatoes
- 250g tagliatelle
- Salt and pepper to taste
- Grated parmesan to serve
Heat a pan up over a medium heat and add the oil along with the onion, celery and carrots. Fry for 3-5 minutes until the vegetables start to soften. Add the garlic, tomato puree and balsamic vinegar, give it all a quick stir and then pour in the tinned tomatoes along with the basil and mushrooms. Bring to the boil and then simmer for 15-20 minutes, seasoning with salt and pepper as you go. If the mixture starts to dry out at all, add some water to it.
While the sauce is simmering away, put the pasta on to cook as per the instructions and drain once done.
Serve up the pasta in nice big bowls followed by a good portion of the ragu and grate a little parmesan over the top to finish to dish off. Enjoy!
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