Bean, Fennel, and Pancetta Ragù
Bean, Fennel, and Pancetta Ragù



  • 1 tbsp olive oil
  • 1 onion, sliced
  • 2 chopped celery stalks
  • 1 sliced fennel bulb
  • 1 grated garlic clove
  • 50g chopped pancetta
  • 400g tin of cannellini beans, drained
  • 150g cherry tomatoes, halved
  • 2 tbsp tomato purée
  • 300ml veg stock
  • 1 tbsp red wine vinegar
  • Grated parmesan, to serve
  • Cooked pasta, to serve
  • Heat the oil in a pan and fry the celery, onion, and fennel for 5 mins to soften. Stir in the pancetta and garlic, and cook for 5 mins more. Stir in the beans and tomatoes, tomato purée, stock, and vinegar. Season, then simmer for 10 mins to thicken. Serve with pasta, and enjoy.
15 mins
2 serving

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