Cannellini Bean and Sausage Ragu

1: Heat olive oil in a large pot and add Italian sausage, breaking it apart with a wooden spoon. Cook for 8 minutes or until no pink remains.

2: Add onions, carrots, and garlic, and cook for 1 minute.

3: Add red wine to deglaze the pot, then add crushed tomatoes, water, and spices. Bring sauce to a boil and reduce to simmer for 10 minutes.

4: Add spinach and cannellini beans, and cook for 3 more minutes.

5: Check for seasoning and add chopped parsley.

6: To make toast, heat oven to 375F, slice sourdough bread thickly, drizzle with olive oil, and season with salt and pepper.

7: Bake bread slices for 10 minutes on one side, then flip and bake for 10 more minutes or until golden.

8: Serve the ragu over the crispy toast and top with grated Parmesan.