Ingredients (serves 4):
- 2 tablespoons of olive oil
- 1 onion – finely chopped
- 1 carrot – chopped
- 1 celery stalk – chopped
- 2 garlic cloves – crushed and sliced
- 2 tablespoons of tomato puree
- 250ml of red wine
- 1 teaspoon of dried rosemary
- 2 tins of chopped tomatoes
- 250ml of vegetable stock
- 2 x 400g cans of beans (your choice) – drained and rinsed
- 1 tablespoon of chopped fresh parsley
- 500g spaghetti
- Grated parmesan
Heat the oil in a pan over a medium to high heat. Add the carrots, onion and celery and fry for around 8-10 minutes until the celery just looses its crunch. Add the garlic and tomato puree and stir for a minute before adding the wine. Allow to simmer for a further couple of minutes before adding the rosemary, tinned tomatoes and the stock. Bring to the boil and then gently simmer for ten minutes. Add the beans and cook for a further five minutes. Add a little more stock if it dries out or becomes too thick. Stir in the fresh parsley and season to taste with salt and pepper.
When you put the beans in you should also put on the spaghetti to cook. Once the spaghetti is cooked, drain it off and stir it into the bean mixture. Grate a little (or a lot) of parmesan over and serve straight away. Enjoy!
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