Bean Ragu with Linguini Recipe

Name: Bean Ragu with Linguini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, plus more to drizzle; 2 to 3 slices bacon, finely chopped; 2 carrots, peeled and chopped; 2 to 3 small ribs celery, chopped; 2 cloves garlic, chopped; 1 bay leaf; 1 onion, chopped; 2 to 3 cups cooked white or pink beans; 2 large Peeled Tomatoes, recipe below, chopped or one 14- to 15-ounce can plum tomatoes, chopped; A few sprigs fresh parsley with stems, chopped; One 12-ounce can beef consomme or beef broth; Salt and pepper; 1 pound linguini; Grated Pecorino, for passing; 4 large ripe tomatoes

Servings: persons

2 tablespoons olive oil, plus more to drizzle
2 to 3 slices bacon, finely chopped
2 carrots, peeled and chopped
2 to 3 small ribs celery, chopped
2 cloves garlic, chopped
1 bay leaf
1 onion, chopped
2 to 3 cups cooked white or pink beans
2 large Peeled Tomatoes, recipe below, chopped or one 14- to 15-ounce can plum tomatoes, chopped
A few sprigs fresh parsley with stems, chopped
One 12-ounce can beef consomme or beef broth
Salt and pepper
1 pound linguini
Grated Pecorino, for passing
4 large ripe tomatoes

1
["Heat the oil in saucepot over medium-high heat, then add the bacon and render 2 minutes.", "Add the carrots, celery, garlic, bay leaf and onions.", "Partially cover and cook to soften the vegetables, 10 minutes.", "Add the beans, tomatoes, parsley and consomme, and simmer over low heat to combine the flavors and thicken a bit, 15 to 20 minutes.", "Season the sauce with salt and pepper.", "Cool and store for a make-ahead meal.", "Reheat over medium-low heat, adding stock or water to thin the sauce out if too thick.", "To serve, heat a pot of water to a boil.", "Salt the water and cook the pasta to al dente.", "Reserve a cup of the starchy cooking water just before draining pasta and add to the sauce.", "Drain the pasta and combine with bean ragu.", "Serve in shallow bowls with a drizzle of olive oil and top with grated cheese.", "Bring a few inches of water to a boil.", "Cut an ""X"" into the bottom of the tomatoes with a sharp pairing knife.", "Once the water comes to a boil, simmer the tomatoes for 1 minute.", "Place the tomatoes in an ice bath to cool and peel the skins away using the pairing knife."]

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, plus more to drizzle, 2 to 3 slices bacon, finely chopped, 2 carrots, peeled and chopped, 2 to 3 small ribs celery, chopped, and more.

Yes, Bean Ragu with Linguini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean Ragu with Linguini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions