1/2 lb Dried kidney beans 2 oz Pancetta; chopped 1 Bay leaf 1 Garlic clove 6 Fresh Sage Leaves 2 Celery stalks; chopped 2 md Onions; chopped 2 md Carrots; chopped 5 tb Olive oil 6 c Water 1/2 tb Fresh thyme 1 tb Fresh rosemary sprigs - finely chopped Salt Pepper, freshly ground 1/4 lb Fresh tagliatelle SOAK THE BEANS OVERNIGHT in cold water. Drain beans and place in a casserole and cover with water. Place in a preheated oven at 250F. Add bay leaf, whole garlic, sage and 1 tablespoon olive oil. Cover and bake for 1 1/2 hours. Saute in a large saucepan, pancetta, carrot, celery, onion in 4 heated tablespoons of oil. Pour in 6 cups of water, reduce heat and simmer for 1 hour. In the meantime, remove the sage and bay leaf and puree half of the beans. Add these and the whole beans with their liquid to the saucepan. Bring to a boil and add the tagliatelle and when cooked, sprinkle in the rosemary and thyme and taste for seasoning of salt and pepper.
| 
