Slow vibes, fast ragu - thick, saucy and ready in 40!
This is the dish you’ll crave when you want something hearty and rich like a classic ragu but don’t eat meat, or just don’t have the patience to wait three hours for it. Our white bean bolognese hits the sweet spot: all the flavour, half the time.
Pancetta is optional, but never a bad idea. Omit it and you've got a completely vegetarian-friendly meal.
The recipe
White Bean Bolognese
- Serves
- 6
- Active Time
- 50 minutes
- Total Time
- 1 hour 40 minutes
Ingredients
- Pantry Staples
- 3 tbsp olive oil
- ¾ tsp red pepper flakes
- Salt & freshly ground black pepper
- ¼ cup tomato paste
- 2 x 400g cans white beans (cannellini or similar)
- 1 cup dry white wine
- 340g pappardelle (or another long pasta)
- 1¼ cups whole milk
- 2 tbsp butter
- ½ cup grated parmesan, plus more to serve
- Fresh
- 1 medium brown onion
- 1 medium carrot
- 2 celery stalks
- 1 head of fennel
- 8 garlic cloves
- 1 bay leaf (dried or fresh)
- 2 lemons
- 1 cup parsley leaves
- Optional Meat
- 120g pancetta, diced
Method
- Prep the veg: Finely chop the onion, carrot, celery, and fennel. Peel and slice the garlic. Rinse and drain the beans. Dice the pancetta, if using.
- Start the ragu: In a large pot or Dutch oven over medium heat, if using pancetta, cook it in 3 tbsp olive oil until crispy, 4 to 5 minutes. If skipping the pancetta, use 2 tbsp olive oil and jump straight to the veg. Add the onion, carrot, celery, fennel, garlic, bay leaf, chilli flakes, and a few good pinches of salt. Cook, stirring often, until everything is soft and translucent, 8 to 10 minutes. Stir in the tomato paste and cook until it darkens and sticks to the bottom, 8 to 10 minutes more. Add the beans and white wine. Simmer until the wine reduces almost completely, 4 to 5 minutes. Add the milk, reduce the heat to low, and simmer gently for 40 to 50 minutes with the lid slightly ajar. Stir occasionally and add a splash of water if it gets too thick.
- Boil the pasta: Cook your pappardelle in salted water until al dente. Reserve 1 1/2 cups of the pasta water before draining.
- Bring it together: Add the pasta to the ragu with half the reserved water and 2 tbsp butter. Toss over medium heat until glossy and well coated. Sprinkle in the parmesan gradually, stirring constantly. Add more pasta water to loosen the sauce as needed. Finish with the juice of both lemons and chopped parsley. Taste and adjust the salt, pepper, and parmesan to your heart's content. Serve hot, topped with more cheese and a crack of black pepper.
PappardelleRagùVegetarianSpicy