Bean and spinach ragù | Women's Weekly Food

Ingredients

• 375 grams dried four-bean mix
• 50 grams 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 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