Directions:
- Heat oil in a large saucepan over low heat, add onion, carrot and celery and cook for about 10 minutes, stirring occasionally, until softened.
- Add garlic and tomato paste and cook, stirring, for 2 minutes, then increase heat to medium, add wine and allow to bubble for 2-3 minutes.
- Add rosemary, bay leaf, passata and stock, reduce heat to low and cook for 10 minutes. Add beans and cook for a further 5 minutes, adding more stock or water if the sauce is too thick.
- Stir through parsley and season.
- Meanwhile, cook spaghetti in a large pan of boiling, salted water until al dente.
- Drain, toss through sauce and serve with parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 558.06 Kcal (2336 kJ) | ||
| Calories from fat | 55.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.2g | 10% | |
|---|---|---|---|
| Sodium | 6593.51mg | 275% | |
| Potassium | 381.63mg | 8% | |
| Total Carbs | 100.07g | 33% | |
| Sugars | 4.96g | 20% | |
| Dietary Fiber | 5.68g | 23% | |
| Protein | 12.68g | 25% | |
| Vitamin C | 11.4mg | 19% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.6mg | 14% | |
| Calcium | 40.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 178.21 Kcal (746 kJ) | ||
| Calories from fat | 17.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.98g | 10% | |
|---|---|---|---|
| Sodium | 2105.51mg | 275% | |
| Potassium | 121.87mg | 8% | |
| Total Carbs | 31.96g | 33% | |
| Sugars | 1.58g | 20% | |
| Dietary Fiber | 1.81g | 23% | |
| Protein | 4.05g | 25% | |
| Vitamin C | 3.7mg | 19% | |
| Iron | 0.8mg | 14% | |
| Calcium | 12.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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