Haggis and lentil ragu

25 mins

4

Easy

• 300g Fruit Pig Haggis
• Grated Montgomery’s Ogle Shield cheese, to serve
• 1 tbsp olive oil
• 2 garlic cloves, crushed
• 1 onion, diced
• 30g basil, leaves separated and stems chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 400g can of lentils, rinsed and drained
• 500g tomato passata
• 360g dried pappardelle pasta

1. Heat oil in a large frying pan over a medium-high heat. Add the garlic, onion and chopped basil stalks and cook for 3 mins. Then, add the carrot and celery and cook for 5 mins until the vegetables start 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 the sauce thickens. Season to taste with salt and pepper.

3. While the sauce is simmering, cook the pappardelle according to pack instructions, then drain, reserving a little of the pasta water. Toss the pasta through the sauce, adding some of the pasta water to loosen the sauce slightly. Serve with grated Ogle Shield cheese and basil leaves.