White Bean Ragù

How to Make White Bean Ragù

1. 1

   Step 1: Soften the aromatics

   Heat the olive oil in a wide, heavy-bottomed skillet or sauté pan over medium heat. Add the chopped onion, carrot, and celery and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes; season with salt and pepper to taste.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 1 mediumYellow onion, finely chopped
   • 1 largeCarrot, finely diced
   • 2 stalksCelery stalks, finely diced
   • Kosher salt and freshly ground black pepper
   
2. 2

   Step 2: Toast the garlic and deepen with tomato paste

   Reduce the heat slightly, add the minced garlic and cook until fragrant, about 30 seconds to 1 minute. Stir in the tomato paste and cook, stirring constantly, until it darkens slightly and smells caramelized, about 2 minutes—this builds a rich base flavor.

   For this step

   • 3 clovesGarlic cloves, minced
   • 2 tbspTomato paste
   
3. 3

   Step 3: Add tomatoes, beans and broth

   Pour in the crushed tomatoes, drained cannellini beans, and vegetable broth, stirring to combine and scraping up any browned bits from the pan. Bring the mixture to a gentle simmer over medium-low heat.

   For this step

   • 14 ozCrushed tomatoes (canned)
   • 2 cupsCannellini beans, cooked and drained
   • 1 cupVegetable broth
   
4. 4

   Step 4: Simmer and meld flavors

   Lower the heat to maintain a gentle simmer and cook uncovered for 15–20 minutes, until the sauce thickens and the flavors meld. Stir occasionally and taste, adjusting salt and pepper as it reduces.
   
5. 5

   Step 5: Mash for texture and finish

   Use the back of a spoon or a potato masher to lightly mash about one-quarter to one-third of the beans directly in the pan to create a thicker, 'meaty' texture while leaving plenty of whole beans for bite. Cook another 2–3 minutes to incorporate the mashed beans into the sauce.
   
6. 6

   Step 6: Serve and store

   Serve the ragù hot over your choice of pasta, creamy polenta, or toasted bread and finish with an extra drizzle of olive oil if desired. Cool and refrigerate leftovers for up to 4 days or freeze for up to 3 months.
   

1. Heat the olive oil in a wide, heavy-bottomed skillet or sauté pan over medium heat. Add the chopped onion, carrot, and celery and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes; season with salt and pepper to taste.
2. Reduce the heat slightly, add the minced garlic and cook until fragrant, about 30 seconds to 1 minute. Stir in the tomato paste and cook, stirring constantly, until it darkens slightly and smells caramelized, about 2 minutes—this builds a rich base flavor.
3. Pour in the crushed tomatoes, drained cannellini beans, and vegetable broth, stirring to combine and scraping up any browned bits from the pan. Bring the mixture to a gentle simmer over medium-low heat.
4. Lower the heat to maintain a gentle simmer and cook uncovered for 15–20 minutes, until the sauce thickens and the flavors meld. Stir occasionally and taste, adjusting salt and pepper as it reduces.
5. Use the back of a spoon or a potato masher to lightly mash about one-quarter to one-third of the beans directly in the pan to create a thicker, 'meaty' texture while leaving plenty of whole beans for bite. Cook another 2–3 minutes to incorporate the mashed beans into the sauce.
6. Serve the ragù hot over your choice of pasta, creamy polenta, or toasted bread and finish with an extra drizzle of olive oil if desired. Cool and refrigerate leftovers for up to 4 days or freeze for up to 3 months.