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Recipes / Leeks

  • Jul 11, 2013

    Tagliatelle with Vegetable Ragu

    Ingredients

    1 Onion, finely chopped
    2 Celery Sticks, finely chopped
    2 Carrots, diced
    4 Garlic Cloves, crushed
    1 Tablespoon each Tomato Puree
    1 Tablespoon Balsamic Vinegar
    250g Diced Vegetables, such as Leeks, Parsnips and Cabbage
    50g Red Lentil
    2 x 400g Cans chopped Tomatoes with Basil
    250g Tagliatelle (or your favorite pasta)
    2 Tablespoon shaved Parmesan (optional)

    Method

    Add the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp water or stock, if you have some. Cook gently, stirring often, until the vegetables are soft.

    Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 minute more, add the diced vegetables, lentils, tomatoes, then bring up to the boil.

    Turn to a simmer, then cook for about 20 minutes. Meanwhile, cook the pasta following pack instructions, then drain. Season the Ragu and serve with pasta and Parmesan on top, if you like.

    Read more →
    • 0 Comments
    • Basil, Cabbage, Carrots, Celery, Cheese, Garlic, Leeks, Lentils, Onion, Parsnips, Tagliatelle, Tomato
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    We grow vegetables on our farm and deliver the produce directly to homes across England. We are hugely different from farm shops and supermarkets - we harvest the produce for you and you get the freshest possible. You can also get full provenance meat from the butchery and a large range of farmhouse baking with no additives or fancy packaging. When you buy from us you're practically a farmer!
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