Pasta fagioli

1.Combine pancetta and oil in a large heavy-based saucepan and cook over medium heat until fat renders and pancetta starts to colour (4-5 minutes). Add garlic, shallot, celery and rosemary and cook until soft and starting to caramelise (5-6 minutes). Add beans and cook until starch begins to form on the bottom of pan (3-4 minutes), being careful it doesn’t catch. Deglaze with wine, cooking until reduced completely (7-8 minutes), then add stock, tomatoes and sugo. Reduce heat to low and cook, just simmering, for 1-1½ hours, stirring frequently so mixture doesn’t catch on bottom of pan.

2.Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain and set aside.

3.Transfer a quarter of the soup mixture to a food processor and purée, then return to pan. Add pasta, stir to combine and season to taste with sea salt and freshly ground black pepper. Serve immediately scattered with parmesan and drizzled with olive oil.