Gino D'Acampo's salsicce e fagioli recipe

Ingredients

• 6 tbsp Olive oil
• 350 g (12.3oz) Onions
• chopped
• 2 Carrots
• chopped
• 400 g (14.1oz) Pancetta
• diced
• 1 kg (2.2lbs) Pork sausages
• cut into chunks about 3cm thick
• 2 tbsp Plain flour
• 2 Glasses of red wine
• 80 g (2.8oz) Tomato paste
• 400 ml (14.1fl oz) Beef stock
• 150 g (5.3oz) Pitted black olives
• 400 g (14.1oz) Tinned cannellini beans
• drained
• 200 g (7.1oz) Button mushrooms
• quartered
• 5 Bay leaves
• 1 pinch Salt and pepper (to taste)

Instructions

1. Preheat the oven to 200C/400F/gas mark 6.
2. 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.
3. Add in the pancetta and the sausages and cook for about 3 minutes, stirring with a wooden spoon.
4. Mix in the flour and cook for a further minute, stirring continuously.
5. Add in the wine and cook for about 2 minutes to allow the alcohol to evaporate.
6. Stir in the tomato paste, add in the beef stock, the olives, the cannellini beans and the mushrooms.
7. Add the bay leaves, season with salt and pepper, and bring to the boil.
8. Cover the pan and cook in the oven for 30 minutes until the sausages are tender and the sauce has thickened
9. Serve