Step 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.

Step 2

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