Healthy lamb ragu with tagliatelle

1 Heat half the oil in a large non-stick saucepan over a medium heat. Add the onion, celery, carrot, parsnip and garlic, then cook, stirring occasionally, for 5 min.

2 Heat the remaining oil in a large non-stick frying pan over a medium heat. Add the lamb and cook for 5 min or until browned all over. Transfer the lamb to the pan of veg, then add the tomato purée and cook, stirring, for 1 min.

3 Add the chopped tomatoes, beef stock, red wine and 250ml water to the pan. Bring to the boil, then reduce the heat to low and simmer, partially covered, for 1 hr 30 min, stirring occasionally.

4 When the ragoût is almost ready to serve, cook the fresh tagliatelle according to the pack instructions. Drain and return to the pan.

5 Mix half the ragoût through the cooked pasta, then divide among 4 bowls. Top with the remaining ragoût, then serve sprinkled with the parmesan, parsley and some ground black pepper.