Red Bean Ragu with Ricotta + Parmesan
Ragù by definition is actually a meat-based sauce. So can we really call this a ragù?…When you use a rich, juicy powerhouse like a a QUEEN RED BEAN, they give you all the mighty meatiness that go above + beyond any meat-based sauce.This is one of our most popular red bean recipes to date. It uses many ingredients you may already have in the back of your cupboard and is great to make a big batch of and keep in the fridge all week to feast on: bubble it up with some good-quality stock and turn it into a soup, or load it on to some sourdough toast. It’s a friend that’s best paired with a glass of red wine.
Source: Bold Bean Co
Ingredients
- olive oil, plus extra to serve
- carrots, finely diced
- celery stalk, finely diced
- gmushrooms, finely chopped
- bay leaves
- small onions or 3 banana shallots, finely chopped
- garlic cloves, crushed
- dried mixed herbs or oregano
- teaspoon dried chilli flakes
- red wine or red vermouth
- jar Queen Red Beans with their bean stock
- can chopped tomatoes
- chicken or veggie stock cube
- ricotta
- long pasta, such as pappardelle or tagliatelle
- Parmesan , grated
- A small bunch of basil