Quick & Easy

Bean and spinach ragù

A traditional Sunday lunch for many Italian families - this ragu is a flavour-filled delight.
bean and spinach ragù
8H 45M



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.


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