In a large pan, fry the onion in a bit of oil for a few minutes, then brown off all mince. In another pan, add a little oil, add the carrots and celery, and cook on medium heat for 5 minutes.
Take roughly a third out, put it into the other pan for the ragu, and add the tomatoes, paprika, and onion. Cook on low heat for about 30 minutes, stirring intermittently.
With the remaining mince, add the garlic cloves, tomato puree and water, and cook for another minute.
Add all of the seasonings, then stir through the beans.