Hubby is not too keen on pasta but the children and I love it. I love Italian food in general. The sauce I quickly put together for tonight’s dinner reminds me of a meal I once had by a canal in Venice. It is hearty and tasty.
Hubby really enjoyed the meal, and the children, who normally prefer their pasta plain, loved the sauce. It would make the ideal mid-week meal, ready in 20 minutes.
Quick and Easy Tagliatelle with Ragù Sauce & Lots of Vegetables
- 1 large onion peeled and chopped
- 2 garlic cloves peeled and crushed
- 2 carrots peeled, washed and finely chopped
- 1 celery stick washed and chopped finely
- 2 tablespoons olive oil
- 300 g passata
- 1 tablespoon balsamic vinegar
- 350 g ragù sauce
- 1 tablespoons dried mixed herbs
- 500 g tagliatelle
- Salt & pepper to taste
- 1/2 glass full bodied red wine
- 12 closed cup mushrooms peeled and quartered
Warm the olive oil over a high heat.
Add the onion and garlic. Fry for 3 minutes, stirring constantly, then add the rest of the vegetables.
Once the vegetables are soft (about 5 minutes), add the passata, ragù, salt, pepper and mixed herbs. Also add the wine and mushrooms if you choose to have them.
Stir then cover and leave the sauce to simmer over a low heat.
Cook pasta according to packet instructions, drain and mix with the sauce.
Serve with a glass of red wine.
I developed this recipe for the Expedia World on a Plate challenge (#expediaworldonaplate). I was sent delicious staples I was sent (olive oil, balsamic vinegar, ragù, mushroom tagliatelle) and drinks as well as a supermarket voucher.