Parmesan, spinach and bean ragù
We used a chardonnay-style wine in this recipe. This recipe is not suitable to freeze. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 375 grams dried four-bean mix
- 50 grams 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 cloves garlic, crushed
- 1/2 cup (125ml) dry white wine
- 2 tablespoons tomato paste
- 400 grams canned crushed tomatoes
- 2 cups (500ml) vegetable stock
- 2 teaspoons sea salt flakes
- 2 teaspoons caster (superfine) sugar
- 4 sprigs fresh thyme
- 50 grams baby spinach leaves
- 1 cup (80g) finely grated parmesan cheese
More Like This
Bean and spinach ragù | Women's Weekly Food
womensweeklyfood.com.au
Slow-Cooker Parmesan, Spinach and Bean Ragu
womensweeklyfood.com.au
Parmesan Rice and Beans | Just A Pinch Recipes
justapinch.com
Ragù Bolognese | TASTE
tastecooking.com
Sausage ragù recipe
lovefood.com
Parmesan Tomato Cannellini Bean Soup with Spinach
recipebyme.com
Pea, Spinach & Parmesan Risotto
langbein.com
Parmesan Penne with Spinach - Serving Dumplings
servingdumplings.com