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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.
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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
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.
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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