Shell, wash and drain the beans, then put them in a bowl and cover with cold water. Let them soak for about 12 hours. Clean the carrots and the celery, eliminating the filaments and chop coarsely; peel the onion. Drain the anchovies and slice in tiny bits.Drain the beans rinse them again and put them in a sauce pan with half an onion, the chopped celery, the carrot, the sage and the peeled garlic; cover the mix with cold water, put the sauce pan on the heat and bring to boiling. Flavour with salt and pepper and cook for about an hour on a medium heat. Drain the beans and the carrot, chopped into rings. Keep a scoop of cooking water aside.Mince the remaining onion and fry until soft in a sauce pan in olive oil and red pepper; add the anchovies and brown them shortly mixing with a wooden spoon; add the beans, the carrot and flavour for a few minutes; pour the beans’ cooking water left over and cook for another 2-3 minutes. In the meantime toss the pasta into a sauce pan with salted boiling water, cook and drain it al dente and finally mix it with the beans and anchovy ragù.