Family friendly Italian

Italian sausage and white bean braise

Name: Italian sausage and white bean braise recipe
Yield: 4
Cuisine: /italian
Ingredients: 1 tbs olive oil; 1 onion, finely chopped; 1 garlic clove, crushed or grated; 1 carrot, finely diced; 1 celery stalk, finely diced; 4 flat-leaf parsley sprigs, leaves picked and chopped; 300g pork and fennel sausages (or other Italian sausages); 1/2 cup (125ml) red wine (optional); 400g can diced tomatoes; 2 × 400g cans cannellini beans, drained and rinsed; Crusty bread, to serve

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This Italian sausage and white bean braise is a super-easy variation on meatballs, according to Gaby Chapman and Jen Petrovic. This recipe is an edited extract from Plan, Buy, Cook by Gaby Chapman and Jen Petrovic (published by Hardie Grant, $29.99).

1 tbs olive oil
1 onion, finely chopped
1 garlic clove, crushed or grated
1 carrot, finely diced
1 celery stalk, finely diced
4 flat-leaf parsley sprigs, leaves picked and chopped
300g pork and fennel sausages (or other Italian sausages)
1/2 cup (125ml) red wine (optional)
400g can diced tomatoes
2 × 400g cans cannellini beans, drained and rinsed
Crusty bread, to serve

Method

1.

Heat oil in a saucepan. Add onion, garlic, carrot, celery and parsley and fry gently for 10 minutes. Add a little water to stop the mixture from sticking, if necessary.
2.

Squeeze the sausage meat out of the skins in small balls directly into the pan. Fry until the meat is coloured all over.
3.

Add the red wine (if using), tomatoes, beans and 1 cup (250ml) water. Bring to the boil, then reduce the heat, cover with a lid and simmer for 30 minutes.
4.

Adjust seasoning with salt and pepper to taste and serve with bread. If you’re doubling up the recipe, split the mixture in two and allow the extra meal to cool to room temperature. Refrigerate overnight before freezing for later use.