Name: Parmesan, spinach and bean 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 large_piece brown onion (200g), chopped finely; 1 medium_piece carrot (120g), chopped finely; 2 stalks celery (300g), trimmed, 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 cheese

Ingredients

375 gram dried four-bean mix

50 gram butter, chopped coarsely

1 tablespoon olive oil

1 large_piece brown onion (200g), chopped finely

1 medium_piece carrot (120g), chopped finely

2 stalks celery (300g), trimmed, 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 cheese

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 slow cooker.

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

3.Discard thyme. Stir in spinach until wilted. Sprinkle ragù with parmesan to serve.