Name: Bean and spinach ragù
Cook time: 525 min
Total time: 525 min
Yield: 6
Ingredients: 375 gram dried four-bean mix; 50 gram butter, chopped coarsely; 1 tablespoon olive oil; 1 brown onion (200g), chopped finely; 2 stalks celery (300g), trimmed, chopped finely; 1 carrot (120g), chopped finely; 3 clove garlic, crushed; 1/2 cup (125ml) dry white wine; 2 tablespoon tomato paste; 400 gram canned crushed tomatoes; 2 cup (500ml) vegetable stock; 2 teaspoon sea salt flakes; 2 teaspoon caster (superfine) sugar; 4 sprigs fresh thyme; 50 gram baby spinach leaves; 1 cup (80g) finely grated parmesan

Bean and spinach ragù

A traditional Sunday lunch for many Italian families - this ragu is a flavour-filled delight.

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Serves 6

Cook

8H 45M

Ingredients

375 gram dried four-bean mix

50 gram butter, chopped coarsely

1 tablespoon olive oil

1 brown onion (200g), chopped finely

2 stalks celery (300g), trimmed, chopped finely

1 carrot (120g), chopped finely

3 clove garlic, crushed

1/2 cup (125ml) dry white wine

2 tablespoon tomato paste

400 gram canned crushed tomatoes

2 cup (500ml) vegetable stock

2 teaspoon sea salt flakes

2 teaspoon caster (superfine) sugar

4 sprigs fresh thyme

50 gram baby spinach leaves

1 cup (80g) finely grated parmesan

Method

1.Place bean mix in a medium saucepan; cover with 5cm cold water. Bring to the boil over a medium-low heat. Boil for 5 minutes; drain. Transfer beans to a 4.5-litre (18-cup) slow cooker.

2.Heat butter and oil in a large frying pan over medium heat; cook onion, celery, carrot and garlic, stirring, for 5 minutes or until softened. Add wine; bring to the boil. Boil until wine has almost evaporated. Stir in paste, tomatoes, stock, salt, sugar and thyme. Transfer mixture to cooker. Cook, covered, on low, for 8 hours. Season to taste.

3.Discard thyme. Stir in spinach until just wilted. Serve ragù topped with parmesan.

We used a chardonnay style wine in this recipe.
Note

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