We all know it’s hard to get kids to eat their fruits and veg. It’s even hard to get some adults to eat fruit and veg!

So when Gregg Wallace and Chris Bavin met the Carters in Eat Well For Less? series 6 episode 3 (Wednesday, June 26th), they made sure to target that one major problem area.

With a delicious, cheap and versatile ragu sauce, they transformed the way the family viewed meal prep.

Here is the Eat Well For Less? recipe that proved itself a real gamechanger for the family!

Eat Well For Less? S6 E3 – Ragu recipes

What’s is the ragu?

A ragu is a traditional Italian sauce, in many ways similar to the French ragout.

Chris introduces dad Steve to a vegetable ragu which can be used as a pasta sauce alone, or as the base for many of the family’s favourite dishes; chilli con carne, spaghetti bolognaise, shepherd’s pie, lasagne and even curries!

This is a simple recipe to get the whole family eating foods they love but in a healthier way.

What’s in the recipe?

The simple sauce provides two portions of veg in every serving and comes in at just over £4 for twelve portions!

It needs two onions, three or four cloves of garlic (depending on preferences), carrots, celery and courgettes.

Other ingredients you will need are four tins of chopped tomatoes, olive oil, salt and pepper, tomato purée, smoked paprika and a handful of fresh basil.

Eat Well For Less? S6 E3 – Ragu ingredients

How to make the ragu sauce

Step 1: Chop the garlic, carrots and celery, dice the onions and grate the courgettes – each different texture will enhance the sauce!

Step 2: Cook down the onions in a glug of olive oil for 4-5 minutes until soft and then season with smoked paprika, salt and pepper

Step 3: Next add a tablespoon of tomato purée, followed by the celery, carrots, courgettes, tinned tomatoes and some fresh basil torn in.

Step 4: Simmer the sauce on a reduced heat for 20-30 mins and voilá!


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