Haggis & lentil ragù

Step by Step

Step 1

Heat the oil in a large frying pan over a medium-high heat. Add the soffritto mix and fry for 6-8 minutes until any liquid has evaporated and the vegetables are starting to caramelise.

Step 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 thick and saucy; season.

Step 3

As the sauce is simmering, cook the penne according to pack instructions, then drain, reserving a mug of pasta water. Toss the pasta through the sauce, adding a little pasta water to loosen the sauce, if needed. Scatter with the cheese and basil, if liked.