1. Heat olive oil in a large pan and cook the chopped onions until soft and translucent.
2. Add the garlic and keep cooking for 3–5 more minutes.
3. In another pan, fry your ground beef or vegan mince in olive oil.
4. If using beef, season it lightly with salt.
5. Cook until nicely browned and crumbly.
6. If you’re making both versions at once, split the onion-garlic mix into two pans, one for regular, one for vegan.
7. Add the cooked mince to each.
8. Add the canned tomato mix to both pans.
9. Swirl some wine into the empty cans to get all the flavor out, then pour that into the pans.
10. Sprinkle in rosemary and a small pinch of cayenne pepper.
11. Let it cook a bit, then taste.
12. If it needs more heat, add a tiny bit more. It gets stronger the longer it cooks.
13. Stir in the black beans (with liquid), and let them simmer.
14. Then add the Romano beans (with liquid) and simmer again.
15. Pour in Worcestershire sauce and stir well.
16. Add brown sugar and mix again.
17. Keep it on medium heat and let it bubble gently for 30–45 minutes.
18. You’re looking for most of the liquid to cook off so it’s rich, thick, and not watery.
19. Stir it every often so the beans don’t stick and burn at the bottom.

You’ve got two hearty, flavor-packed ragouts, one for the meat lovers, one fully vegan. Serve over rice, pasta, baked potatoes, or crusty bread.  Let it sit for a few minutes before serving; it gets even better.