Heat the oil, add the diced pancetta and finely chopped garlic, and sauté everything until fragrant.
Add carrots and celery cut into small cubes.
After 5 minutes, add the chopped peeled tomatoes, followed by the beans, which have been rinsed under running water and drained. Then cover with hot water and season with salt and pepper.
Cook for about two hours over a low heat.
Meanwhile, bring a large pot of water to a boil, break the tagliatelle into small pieces, cook them until al dente, and mix them with the sauce.
