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.

Skip to Recipe

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy