Slow-Simmered Tomato and Cannellini Bean Ragù
A comforting ragù featuring creamy cannellini beans and slow-simmered tomatoes, enriched with aromatic herbs and a touch of red wine for depth. This Mediterranean-inspired vegetarian recipe, ready in about 65 minutes, pairs extra virgin olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 tbsp extra virgin olive oil
- 1 medium, finely diced yellow onion
- 4 cloves, minced garlic cloves
- 1 small, finely diced carrot
- 1, finely diced celery stalk
- 28 oz (1 can) canned whole peeled tomatoes
- 1 1/2 cups cooked, drained cannellini beans
- 1/2 cup dry red wine
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 leaf bay leaf
- 1 1/2 tsp salt
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp (optional) crushed red pepper flakes
- 1 cup water or vegetable broth
- 6 leaves, torn fresh basil leaves
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large saucepan over medium heat until shimmering. Add 1 medium finely diced yellow onion, 1 small finely diced carrot, and 1 finely diced celery stalk, sautéing for 7-8 minutes until softened and translucent, stirring occasionally.
- Step 2: Stir in 4 minced garlic cloves and 1/4 tsp crushed red pepper flakes, cooking for 1 minute until fragrant but not browned.
- Step 3: Pour in 1/2 cup dry red wine and cook for 3-4 minutes, stirring occasionally, until the wine reduces slightly and the alcohol aroma dissipates.
- Step 4: Add 28 oz canned whole peeled tomatoes (crushed by hand or with a spoon), 1 1/2 cups cooked cannellini beans, 1 cup water or vegetable broth, 1 sprig fresh rosemary, 2 sprigs fresh thyme, and 1 bay leaf. Season with 1 1/2 tsp salt and 1/2 tsp freshly cracked black pepper. Stir to combine.
- Step 5: Bring the ragù to a gentle simmer, then reduce heat to low and cook uncovered for 40 minutes, stirring occasionally, until sauce thickens and flavors meld.
- Step 6: Remove the rosemary, thyme sprigs, and bay leaf. Stir in 6 torn fresh basil leaves and adjust seasoning with additional salt and pepper if desired. Serve warm over polenta, pasta, or crusty bread.
Frequently asked questions
How long does Slow-Simmered Tomato and Cannellini Bean Ragù take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Tomato and Cannellini Bean Ragù?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Tomato and Cannellini Bean Ragù?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Tomato and Cannellini Bean Ragù for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Tomato and Cannellini Bean Ragù?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
