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