YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 Onion
- 1 Carrot
- 1 stick Celery
- 2 cloves Garlic
- 1 can (about 240 grams) Borlotti beans
- 400 grams Tomato passata
- a pinch Sugar
- a pinch Salt
- a pinch Nutmeg
- 3 or 4 Cloves
- 1 Onion
- 1 Carrot
- 1 stick Celery
- 2 cloves Garlic
- 1 can (about 240 grams) Borlotti beans
- 400 grams Tomato passata
- a pinch Sugar
- a pinch Salt
- a pinch Nutmeg
- 3 or 4 Cloves
Directions
1. Wash and mince the onion, carrot, celery and garlic.
2. Heat up a tablespoon of extra virgin olive oil in a pan. Once hot, add minced onion, carrot, celery and garlic. Sautè for a few minutes, until onion is translucent.
3. Add the tomato passata, a pinch of sugar and a pinch of salt, and the borlotti beans. Stir well. Add a pinch of nutmeg and a few cloves.
4. Bring to a boil and then cover with a lid, reducing to low.
5. Let it simmer for about 30 minutes, stirring every now and then.
6. Done!
I personally love to use this sauce with penne or rigatoni, but you can use it on your favorite pasta. It’s so simple but so delicious! And if you want to try and switch it up a bit, you can always use lentils or peas instead of borlotti beans. Enjoy!
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Photo: Anna Vaccari
