Parmesan, spinach and bean ragù

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