Pasta Fagioli

100g chopped pancetta
1 onion , finely chopped
1 stick celery finely chopped
1 carrot, finely chopped
2 cloves garlic, minced
200ml red wine
500ml passata
250ml chicken stock
350g pasta
1 tin cannellini beans drained
Handful chopped parsley
50g 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.