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Dinner | Vegan

Tomato ragu pasta

Boost your lycopene levels with this simple savoury supper

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Tomato ragu pasta recipe
Serves:
4
Preparation:
20 Mins
Cooking:
120 Mins
High FODMAP:
Yes
Allergens:
Gluten, Celery
Check Your Own Recipe

What are the health benefits of Tomato ragu pasta?

Boost your lycopene levels with this simple savoury supper. This is a fabulous sauce to use as a base for other ingredients. Try adding chopped fried bacon and chilli flakes for an amatriciana, or capers and anchovies for a puttanesca or minced beef for a Bolognese. 

 

Ingredients

Method

Ingredients

20g/handful of basil leaves nutritional information
20g/handful of basil leaves
1g/3 bay leaves nutritional information
1g/3 bay leaves
140g/2 carrots nutritional information
140g/2 carrots
100g/2 celery sticks nutritional information
100g/2 celery sticks
75ml/5 tbsp olive oil nutritional information
75ml/5 tbsp olive oil
200g/2 onions nutritional information
200g/2 onions
Salt and pepper to taste nutritional information
Salt and pepper to taste
300g spaghetti nutritional information
300g spaghetti
400g tin of tomatoes nutritional information
400g tin of tomatoes
30g/2 tbsp tomato purée nutritional information
30g/2 tbsp tomato purée
500ml/1 glass of water nutritional information
500ml/1 glass of water
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Finely chop the celery, carrots and onions, fry them gently in a large tall pan in olive oil until softened and golden-brown.
2) Add the tomatoes, basil, bay leaves, tomato purée, water, salt and freshly ground black pepper.
3) Mix well, cover with a lid and allow to simmer on a low heat for approximately 2 hours. (Make sure you stir occasionally).
4) Serve with the spaghetti cooked according to instructions

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