Tomato & Red Bean Ragu

Directions

1. 1

   Warm the olive oil in a large saucepan or casserole dish set over medium heat; add the garlic and chilli (if using) and cook for 3–4 minutes until golden.

2. 2

   Next, add the onion, carrot and celery and a pinch of salt; cook for 15–20 minutes, stirring every so often until softened and translucent.

3. 3

   Stir in the tomato purée, miso paste, cherry tomatoes, kidney beans (along with the liquid from the tins), vegetable stock and bay leaves. Bring to the boil, then turn down the heat and simmer with the lid off for 35–40 minutes, until reduced by about a third.

4. 4

   To serve with pasta, cook the pasta according to packet instructions, until al dente. Drain and tip the cooked pasta into the ragu; toss together. Divide between bowls and drizzle with extra virgin olive oil; top with a handful of basil and plenty of black pepper.