Spaghetti bean bolognaise (vegetarian)

Ingredients
* 2 tbs olive oil
* 1 onion, finely chopped
* 1 carrot, chopped
* 1 celery stalk, chopped
* 2 garlic cloves, crushed
* 2 tbs tomato paste
* 1 cup (250ml) red wine
* 1 tsp chopped rosemary
* 1 bay leaf
* 700ml tomato passata*
* 1 cup (250ml) vegetable stock
* 2 x 400g cans 4-bean mix, drained, rinsed
* 1 tbs chopped fresh parsley
* 500g spaghetti
* Shaved parmesan, to serve

Method
1. 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.
2. Meanwhile, cook spaghetti in a large pan of boiling, salted water until al dente. Drain, toss through sauce and serve with parmesan.

Notes & tips
* * Tomato passata (or sugo) is sieved tomatoes, available from supermarkets and greengrocers.