Haggis & lentil ragù

Name: Haggis & lentil ragù
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp olive oil; 250 g Cooks’ Ingredients Frozen Soffritto Mix; 250 g Macsween Haggis; 400 g can Essential Lentils, rinsed and drained; 500 g pack passata with chopped basil; 360 g Essential Penne (dried); Grated Parmigiano Reggiano, to serve (optional); basil leaves, to serve (optional)

Never served quick-to-cook haggis with pasta? You’ve been missing out. Combined with canned tomatoes and lentils, it creates a fantastically speedy ragù.

5 out of 5 stars(4) Rate this recipe

HealthyLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

1 tbsp olive oil
250g Cooks’ Ingredients Frozen Soffritto Mix
250g Macsween Haggis
400g can Essential Lentils, rinsed and drained
500g pack passata with chopped basil
360g Essential Penne (dried)
Grated Parmigiano Reggiano, to serve (optional)
basil leaves, to serve (optional)

Method

Heat the oil in a large frying pan over a medium-high heat. Add the soffritto mix and fry for 6-8 minutes until any liquid has evaporated and the vegetables are starting to caramelise.
Remove the casing from the haggis and roughly chop. Add to the pan and fry for 3-4 minutes. Add the lentils and stir together. Pour in the passata, bring to the boil, then simmer for 12-15 minutes, stirring occasionally until thick and saucy; season.
As the sauce is simmering, cook the penne according to pack instructions, then drain, reserving a mug of pasta water. Toss the pasta through the sauce, adding a little pasta water to loosen the sauce, if needed. Scatter with the cheese and basil, if liked.

Cook’s tip

LEFTOVERS

Haggis

Cut into chunks and add to minced lamb to bulk out a shepherd’s pie filling. Or you could pan-fry and add to a béchamel sauce when making Welsh rarebit.