Peel and finely chop the onion. Trim the dry ends from the celery stick then finely chop then celery. Peel and grate or crush the garlic.

Place a large frying pan on a medium heat for 1 min, then pour in 1/2 tbsp oil. Add the onion and celery with a good pinch of salt and peppery. Fry for 5-6 mins, stirring often, till softened and lightly coloured.

While the onion cooks, trim the courgettes and chop into bite-size chunks. Halve the pepper and scoop out the seeds and white pith. Chop ito match the courgette. Finely chop the parsley leaves and stalks.

When the onion has cooked for 5-6 mins, add the garlic, courgettes and pepper to the pan. Fry for 7-8 mins, stirring often, till the veg is slightly softened and the pan smells aromatic. Fill and boil the kettle.

Add the chopped tomatoes with basil, Italian herb blend and half the parsley. Pour in 200ml hot water from the kettle. Stir and bring up to a bubble. Pop on a lid and simmer for 15 mins till the sauce has thickened. Stir every now and then, adding a splash of water if it's looking too dry.

As soon as you have put the lid on the ragù, pour hot water from the kettle into a large pan and pop on a lid. Bring it up to a boil. When the veg ragù sauce has cooked for 7-8 mins, drop in the fresh tagliatelle pasta with a generous pinch of salt. Cook for 7 mins till the pasta is al dente (soft with a slight bite). Drain.

When the ragù has cooked for 15 mins, add the balsamic vinegar. Stir and cook for 1 min. Taste the sauce and add more salt and pepper if you think it needs it. Stir in the drained tagilatelle and toss well to coat it in the sauce. Serve in warm bowls and with the remaining parsley to garnish.