Main Dishesdeliciouslyella
Simple Tomato & Red Bean Ragu
This is your sign to add our new cosy ragu to your weekly pasta rotation! It’s packed with deliciously creamy red kidney beans and hearty root vegetables like carrots and celery. What’s more, the flavour benefits from having some time in the fridge (or freezer), making this a perfect prep-ahead recipe.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●casserole dish
- ●bowl
📝 Preparation Steps
1
Warm the olive oil in a large saucepan or casserole dish set over medium heat; add the garlic and chilli (if using) and cook for 3–⏱️ 4 minutes until golden.
olive oil2 tablespoons
2
Next, add the onion, carrot and celery and a pinch of salt; cook for 15–⏱️ 20 minutes, stirring every so often until softened and translucent.
3
Stir in the tomato purée, miso paste, cherry tomatoes, kidney beans (along with the liquid from the tins), vegetable stock and bay leaves. Bring to the boil, then turn down the heat and simmer with the lid off for 35–⏱️ 40 minutes, until reduced by about a third. Taste to check the seasoning and adjust as needed.
tomato purée1 tablespoonbay leaves2
4
To serve with pasta, cook the pasta according to packet instructions, until al dente. Drain and tip the cooked pasta into the ragu; toss together. Divide between bowls and drizzle with extra virgin olive oil; top with a handful of basil and plenty of black pepper. A green salad on the side would be a great addition.
olive oil2 tablespoons
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