Bean Ragu with Linguini
- 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
- Peeled Tomatoes:
- 4 large ripe tomatoes
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.Peeled Tomatoes:
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.
Recipe courtesy of Rachael Ray