Gino D'Acampo's salsicce e fagioli recipe
A classic Italian sausage casserole, perfect to serve with your favourite crusty bread.
Ingredients
- 6 tbsp Olive oil
- 350 g Onions, chopped
- 2 Carrots, chopped
- 400 g Pancetta, diced
- 1 kg Pork sausages, cut into chunks about 3cm thick
- 2 tbsp Plain flour
- 2 Glasses of red wine
- 80 g Tomato paste
- 400 ml Beef stock
- 150 g Pitted black olives
- 400 g Tinned cannellini beans, drained
- 200 g Button mushrooms, quartered
- 5 Bay leaves
- 1 pinch Salt and pepper (to taste)
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- Preheat the oven to 200°C/400°F/gas mark 6. Heat the olive oil in a large flameproof casserole dish and fry the onions and carrots over a high heat for 2 minutes until golden.
- Add in the pancetta and the sausages and cook for about 3 minutes, stirring with a wooden spoon. Mix in the flour and cook for a further minute, stirring continuously.
- Add in the wine and cook for about 2 minutes to allow the alcohol to evaporate. Stir in the tomato paste, add in the beef stock, the olives, the cannellini beans and the mushrooms. Add the bay leaves, season with salt and pepper, and bring to the boil. Cover the pan and cook in the oven for 30 minutes until the sausages are tender and the sauce has thickened
- Serve
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