Tomato & Red Bean Ragu by @deliciouslyella

1h15

4 servings

🫒

2 tbsp

Olive oil

🧄

4 cloves

Garlic

🌶️

1 pinch

Dried red chilli flakes

🧅

1

Brown onion

🥕

2

Carrot

🥬

2 stalks

Celery

🍅

1 tbsp

Tomato purée

🥣

1 tbsp

Brown rice miso paste

🍅

400 g

Cherry tomatoes

🫘

800 g

Red kidney beans

🍲

400 ml

Vegetable stock

🌿

2

Bay leaves

🧂

1 pinch

Sea salt

⚫

1 pinch

Black pepper

🍝

300 g

Pasta

🌿

30 g

Basil

🫒

Extra virgin olive oil

  1. Warm
    • Olive oil
    • Garlic
    • Dried red chilli flakes

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

  2. Add
    • Brown onion
    • Carrot
    • Celery

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

  3. Stir
    • Tomato purée
    • Brown rice miso paste
    • Cherry tomatoes

    Stir in the tomato purée, miso paste, cherry tomatoes, kidney beans with the liquid from the tins, vegetable stock and bay leaves.

  4. Boil

    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.

  5. Step
    • Sea salt

    Taste to check the seasoning and adjust as needed.

  6. Cook
    • Pasta

    Cook the pasta according to packet instructions, until al dente.

  7. Drain
    • Pasta

    Drain the pasta and tip it into the ragu; toss together.

  8. Divide
    • Extra virgin olive oil
    • Basil
    • Black pepper

    Divide between bowls and drizzle with extra virgin olive oil; top with a handful of basil and plenty of black pepper.

Tomato & Red Bean Ragu by @deliciouslyella

1h15

4 servings

🫒

2 tbsp

Olive oil

🧄

4 cloves

Garlic

🌶️

1 pinch

Dried red chilli flakes

🧅

1

Brown onion

🥕

2

Carrot

🥬

2 stalks

Celery

🍅

1 tbsp

Tomato purée

🥣

1 tbsp

Brown rice miso paste

🍅

400 g

Cherry tomatoes

🫘

800 g

Red kidney beans

🍲

400 ml

Vegetable stock

🌿

2

Bay leaves

🧂

1 pinch

Sea salt

⚫

1 pinch

Black pepper

🍝

300 g

Pasta

🌿

30 g

Basil

🫒

Extra virgin olive oil

Preparation Steps

  1. Step 1/8

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

    🫒Olive oil
    🧄Garlic
    🌶️Dried red chilli flakes
    Large saucepan or casserole dish
    🥄Wooden spoon

  2. Step 2/8

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

    🧅Brown onion
    🥕Carrot
    🥬Celery
    🧂Sea salt
    Large saucepan or casserole dish
    🥄Wooden spoon

  3. Step 3/8

    Stir in the tomato purée, miso paste, cherry tomatoes, kidney beans with the liquid from the tins, vegetable stock and bay leaves.

    🍅Tomato purée
    🥣Brown rice miso paste
    🍅Cherry tomatoes
    🫘Red kidney beans
    🍲Vegetable stock
    🌿Bay leaves
    Large saucepan or casserole dish
    🥄Wooden spoon

  4. Step 4/8

    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.

    Large saucepan or casserole dish

  5. Step 5/8

    Taste to check the seasoning and adjust as needed.

    🧂Sea salt
    ⚫Black pepper

  6. Step 6/8

    Cook the pasta according to packet instructions, until al dente.

    🍝Pasta
    Large saucepan or casserole dish
    🧺Colander

  7. Step 7/8

    Drain the pasta and tip it into the ragu; toss together.

    🍝Pasta
    🧺Colander
    Large saucepan or casserole dish
    🥄Wooden spoon

  8. Step 8/8

    Divide between bowls and drizzle with extra virgin olive oil; top with a handful of basil and plenty of black pepper.

    🫒Extra virgin olive oil
    🌿Basil
    ⚫Black pepper
    🥄Ladle

Composition

Ingredients

Types

Oils, Vegetables, Spices, Condiments, Herbs, Grains

Ingredients

Olive oil, Garlic, Dried red chilli flakes, Brown onion, Carrot, Celery, Tomato purée, Brown rice miso paste, Cherry tomatoes, Red kidney beans, Vegetable stock, Bay leaves, Sea salt, Black pepper, Pasta, Basil, Extra virgin olive oil

Notes

Garlic (thinly sliced), Dried red chilli flakes (optional), Brown onion (finely chopped), Carrot (peeled & finely chopped), Celery (finely chopped), Cherry tomatoes (1 tin), Pasta (4 servings), Basil (2 handfuls, roughly chopped)

Allergens

Celery, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, Halal, Kosher

Calories

480 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 78g, Fat: 10g, Fiber: 14g, Sugars: 10g

Nutritional Information

Minerals

Sodium: 820mg, Potassium: 700mg, Iron: 4mg, Magnesium: 60mg, Calcium: 90mg

Vitamins

Vitamin A: 500µg, Vitamin C: 20mg, Vitamin K: 25µg, Folate: 90µg

Preparation

Time Information

Preparation

20 minutes

Cooking

55 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Large saucepan or casserole dish, Knife, Chopping board, Wooden spoon, Colander, Ladle

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Sauce

Occasions

Batch Cooking, Meal Prep, Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Italian, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Saucy, Chunky, Thick, Hearty

Flavors

Savory, Umami, Tangy, Herby, Garlicky

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

fridge : 3-4 days (store in an airtight container,cool completely before refrigerating), freezer : up to 3 months (freeze the ragu without the pasta,store in airtight, freezer-safe containers or bags,thaw overnight in the fridge before reheating)