Drain the tin of borlotti beans and set aside.
In a large Dutch oven (or a cast iron ovenproof saucepan with a liover medium low heat, add the crushed fennel seeds and toast until fragrant. Add the 2 tbsp olive oil along with the garlic, onion, fennel and carrots. Stir and then cover and leave to cook, stirring occasionally, for around 7 minutes. The vegetables shouldn’t brown very much, so keep your heat low.
Preheat the oven to 200c.
Add the remaining ragout ingredients and stir, along with the borlotti beans. Remove from the heat.
Remove around half a cup of the bean/veg mix and blend until smooth with a stick blender. Return the blended mix back to the pan and pop the lid on. Put the pan in the preheated oven for 20 minutes.