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.
- Prep time
- 18 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- 4 cloves garlics
- pinch of dried red chilli flakes
- 1 brown onion
- 2 carrots
- 2 sticks of celery
- 1 tablespoon tomato purée
- 1 tablespoon white miso paste
- 1 x 14 oz tin cherry tomatoes
- 17 oz canned red kidney beans
- 13.5 fl oz vegetable stock
- 2 bay leaves
- pinch of sea salt & black pepper
Instructions
- 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.
- 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.
- 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.