Spaghetti Bean Bolognaise (Vegetarian)

Heat oil 2 tbsp olive oil in a large saucepan over low heat, add onion 1 onion, finely chopped , carrot 1 carrot, chopped and celery 1 celery stalk, chopped and cook for about 10 minutes, stirring occasionally, until softened. Add garlic 2 garlic cloves, crushed and tomato paste 2 tbsp tomato paste and cook, stirring, for 2 minutes, then increase heat to medium, add wine 1 cup (250ml) red wine and allow to bubble for 2-3 minutes. Add rosemary 1 tsp chopped rosemary , bay leaf 1 bay leaf , passata 700ml tomato passata (see Notes) and stock 1 cup (250ml) vegetable stock , reduce heat to low and cook for 10 minutes. Add beans 2 x 400g cans 4-bean mix, drained, rinsed and cook for a further 5 minutes, adding more stock or water if the sauce is too thick. Stir through parsley 1 tbsp chopped fresh parsley and season.

Meanwhile, cook spaghetti 500g spaghetti in a large pan of boiling, salted water until al dente. Drain, toss through sauce and serve with parmesan Shaved parmesan, to serve .