Haggis & lentil ragù

Haggis & lentil ragù

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

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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

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,510kJ/ 597kcals

Fat

17g

Saturated Fat

6.3g

Carbohydrates

85g

Sugars

9.7g

Fibre

8g

Protein

21g

Salt

1.1g

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