Sauté in a pan oil, celery, onion and carrot. Add the tomato passata, pinto beans, salt and pepper.
Boil until the sauce is thick consistency. Boil the pasta until it is al dente and season.
400 g homemade tagliatelli,
olive oil, celery, onion, carrots,
200 g pinto beans,
250 g tomato puree,
salt and pepper
