Garden Ragù

DESCRIPTION

A vegetarian version of the classic meat ragù, ideal for those who prefer milder sauces without compromising on flavour.

Pour the required amount into a frying pan with a drizzle of oil. Heat the mixture thoroughly until the ingredients are well combined. Add the cooked pasta to the pan and garnish as desired.

500 g

tomato pulp, courgettes, carrots, aubergines, red peppers, yellow peppers, onions, celery, leeks, maize oil, salt, sugar.