- Ceramic Dutch Oven: A versatile cooking pot with excellent heat retention, suitable for slow-cooking stews and sauces.
- Chef's Knife (Oxford Cut): Essential for chopping vegetables finely; an all-purpose knife that offers precision cutting.
- Stainless Steel Pot: Ideal for boiling beans or making a broth, this pot is durable and easy to clean.
- Colander: Useful for draining canned beans quickly and efficiently before adding them to your sauce.
- Silicone Spatula: Great for stirring and scraping the bottom of pots without scratching surfaces.
- Immersion Blender: Perfect for pureeing soups or thickening sauces directly in their pot, ensuring a smooth texture.
- Slow Cooker: For cooking beans over several hours at low heat; it can also accommodate making large batches of ragu.
- Heavy-Duty Canning Pot: Suitable for canning and storing your finished sauce if you prefer to keep it for longer periods.
- Stainless Steel Mixing Bowl: Useful for combining ingredients; its sturdy construction makes it ideal for heavy stirring tasks.
- Handheld Food Mill: Helps in removing skins from tomatoes or making a fine sauce consistency, if needed.
- Mandoline Slicer: For slicing vegetables uniformly and quickly to ensure even cooking and presentation.
1 pounds dried cannellini or Great Northern beans, picked over and rinsed
2 pints grape tomatoes (about 1 pound)
1 small onion, finely chopped
1 celery rib, thinly sliced
3 garlic cloves, minced
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, divided
3 thyme sprigs
1 teaspoon sugar
1/2 cup grated Parmigiano-Reggiano
Accompaniment: crusty bread
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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