Sausage, Bean & Olive Casserole
Sausage, Bean & Olive Casserole
6 tbsp olive oil
350g onions chopped
2 carrots, chopped
400g pancetta , cubed
1kg good quality pork sausages, cut into chunks
2 tbsp plain flour
2 glasses red wine
85g tomato puree
140g pitted black olives
2x 400g cannellini beans, drained
200g button mushrooms, quartered
5 bay leaves
400ml beef stock
Heat oven to 180C. Heat the oil in a large deep frying pan or a large flameproof casserole. Fry the onions and carrots over a high heat until golden. Add the pancetta and sausages and cook for about 3 mins until starting to brown, stirring every so often. Mix in the flour and cook for a further min, stirring continuously. Pour in the wine and cook for about 2 mins until the alcohol evaporates. Stir in the tomato puree, then the olives, beans and mushrooms. Add the bay leaves and bring to the boil. Cover and transfer to the oven. NOTE!! If you have used a large frying pan, carefully transfer the mixture into an oven proof dish. Cook for about 30 mins until the sausages are tender and the sauce is thickened. Serve with warm fresh crusty bread.