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Pasta Fagioli

100g chopped pancetta\\n1 onion , finely chopped\\n1 stick celery finely chopped \\n1 carrot, finely chopped\\n2 cloves garlic, minced\\n200ml red wine\\n500ml passata\\n250ml chicken stock\\n350g pasta\\n1 tin cannellini beans drained\\nHandful chopped parsley\\n50g grated Parmesan

Cook the pancetta in a large pan until golden and fat is rendered. Add the celery, onion and carrot and cook gently for 15 minutes. Add the wine and cook for a minute. Add the passata and stock and cook until thick - about 40 minutes. Cook the pasta, drain and mix into sauce with some of the cooking water. Add the beans and cook for a minute. Add the parsley and Parmesan and serve.