Soak the beans in a bowl with plenty of cold water for 12 hours. Blanch the tomatoes in boiling water, once drained peeled and deseeded chop them coarsely. Trim and peel the carrot; peel the garlic and the onion; clean the celery and rinse all these vegetables.Drain the beans, place them in a pan, add half an onion, the carrot, the chopped celery, the garlic and a leaf of sage; cover this mix with plenty of cold water and slowly bring to the boil; simmer the beans for one hour over a low heat; season with salt when almost cooked.Dice the bacon; rinse, drain and dry the parsley, the rosemary and the leftover sage. Heat the oil in a pan, add the onion and the leftover onion, the parsley, the rosemary and the sage and fry until soft but not golden, then add the bacon and brown briefly mixing with a wooden spoon.Add the tomato, season with a pinch of salt and pepper and simmer over a high heat for 5 minutes; once drained add the beans and flavour for 2 minutes. In the meanwhile cook the pasta in plenty of boiling salted water, drain al dente and mix it with the bean ragù and serve warm.