Friday, 10 February 2012

Italian sausages with Borlotti bean and Pancetta ragu

Italian sausages with Borlotti bean and Pancetta ragu

3 (or 4 if your hungry) good Italian sausages
1 celery stalk, fine chopped
1 carrot, fine chopped
1 small red onion, fine chopped
2 garlic cloves, fine chopped
3 slices of pancetta, sliced into matchsticks
100g cooked borlotti beans, or good tinned ones drained and rinsed
100ml tomato passata
8 cherry tomatoes, cut into quarters
chopped parsley
salt and pepper
olive oil
grated Parmesan

Preheat oven to 200 centigrade/ gas mark 6. Place a deep frying pan over a medium heat with a little oil and add the sausages and brown all over. Once browned place on a oven tray and place in preheated oven to cook through.

While the sausages are cooking, add the pancetta, celery, onion, carrot and garlic to the pan the sausages were browned in and cook lightly till softened. Add the borlotti beans and a the passata and stir well. Cook for a few minutes to warm through the borlotti. Add the tomatoes, chopped parsley and stir together well. Season.

Spoon borlotti ragu into a bowl and place the cooked sausages on top, drizzle with olive oil (or chilli oil if you want to spice it up a little) and sprinkle with grated Parmesan.

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