Categories: October

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely diced
• 1 celery stick, chopped
• 2 garlic cloves, crushed
• 2 tbsp tomato purée
• 250ml red wine
• 2 fresh rosemary srpigs, leaves picked and chopped
• 1 bay leaf
• 700ml tomato passata
• 250ml hot vegetable stock
• 2 x 410g cans mixed pulses, drained and rinsed
• small handful chopped fresh parsley
• 500g spaghetti
• Pecorino or Parmesan shavings, to serve

Directions

1. Heat the oil in a large saucepan over a low heat and add the onion, carrot and celery. Cook for about 10 minutes, stirring occasionally, until softened.

2. Add the garlic and tomato purée and cook, stirring, for a further 2 minutes. Increase the heat, pour in the wine and bubble down for 2-3 minutes. Add the rosemary, bay leaf, passata and stock, bring to the boil, then reduce to a simmer for 10 minutes. Mix in the pulses and cook for a further 10 minutes. Stir through the parsley and season to taste.

3. Meanwhile, cook the pasta in salted, boiling water according to packet instructions. Drain, add to the tomato bean sauce and toss together. Divide between 6 warm serving bowls and scatter with the cheese.

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