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Essential Carrots1kg
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70pPrice per unit
70p/kgLeftovers from a roast might not make you think pasta, but trust us, this really works. It’s also great over buttery polenta, mash or a jacket potato. It freezes well, too.
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.
Put the oil in a large frying pan over a medium heat. Add the onion and a pinch of salt; cook for 5-8 minutes, until softened. Stir in the garlic and cook for 1 minute. Stir in the roasted root vegetables, increase the heat, pour in the wine and bubble for a few minutes. Add the tomatoes and jarred paste. Bubble over a medium heat for 10 minutes, until slightly thickened. Add the roast meat and cook for 3 minutes, until piping hot throughout.
Meanwhile, cook the pasta according to pack instructions, reserving a mugful of the cooking water before draining. Stir the pasta into the ragù with a little of the water to help coat. Season, adding a little more of the jarred paste if liked, then serve scattered with the cheese.
Typical values per serving when made using specific products in recipe
Energy | 3,266kJ/ 778kcals |
---|---|
Fat | 24g |
Saturated Fat | 5.7g |
Carbohydrates | 78g |
Sugars | 2.3g |
Fibre | 11g |
Protein | 45g |
Salt | 1.2g |
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