For the gremolata


  • STEP 1

    Heat the oil in a frying pan over a medium heat and fry the onion, celery and fennel for 5 mins. Add the garlic and pancetta, and fry for 5 mins more.

  • STEP 2

    Stir in the beans, then add the tomatoes, tomato purée, stock and vinegar. Stir, bring to a simmer and cook, uncovered, for 10 mins. Season to taste.

  • STEP 3

    For the gremolata, mix everything together in a small bowl. Set aside.

  • STEP 4

    Spoon the ragu into bowls and top with the gremolata. Scatter over some parmesan, if using, and serve with crusty bread, if you like.

Recipe from Good Food magazine, June 2020


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