Try Gino D'Acampo's hearty meal of sausage and bean casserole with olives creating a hint of Italy - as seen on This Morning
Ingredients
- 6 tbsp olive oil
- 350 g12¼ oz onions, chopped
- 2 carrots, chopped
- 400 g14 oz pancetta, diced
- 1 kg2¼ lb pork sausages, cut into chunks about 3cm thick
- 2 tbsp plain flour
- 2 glasses red wine
- 80 g2¾ oz tomato paste
- 400 ml14 fl oz beef stock
- 150 g5¼ oz pitted black olives
- 400 g14 oz tinned cannellini beans, drained
- 200 g7 oz button mushrooms, quartered
- 5 bay leaves
- Salt and pepper
Method: How to make Sausage, bean and olive casserole
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 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 the wine and cook for about 2 minutes to allow the alcohol to evaporate.
Stir in the tomato paste, add the beef stock, olives, cannellini beans and 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 with your favourite crusty bread.
