Italian

Sausage and pancetta ragu with white beans

Name: Sausage and pancetta ragu with white beans recipe
Yield: 6
Cuisine: /italian
Ingredients: 2 tbs extra virgin olive oil; 2 small red onions, finely chopped; 3 garlic cloves, finely chopped; 2 1/2 tbs each finely chopped oregano & parsley, plus extra parsley leaves to serve; 300g flat pancetta, skin removed, cut into lardons; 800g good-quality pork & fennel sausages, casings removed, crumbled; 2 tbs tomato paste; 2 cups (500ml) Massel Beef Style Liquid Stock; 4 cups (1L) tomato passata; 2 x 400g cans white beans, rinsed, drained; Cooked polenta & finely grated pecorino, to serve

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by Dominic Smith

Apr 09, 2021

This easy Italian dinner is perfect cold weather comfort food.

2 tbs extra virgin olive oil
2 small red onions, finely chopped
3 garlic cloves, finely chopped
2 1/2 tbs each finely chopped oregano & parsley, plus extra parsley leaves to serve
300g flat pancetta, skin removed, cut into lardons
800g good-quality pork & fennel sausages, casings removed, crumbled
2 tbs tomato paste
2 cups (500ml) Massel Beef Style Liquid Stock
4 cups (1L) tomato passata
2 x 400g cans white beans, rinsed, drained
Cooked polenta & finely grated pecorino, to serve

Method

1.

Heat oil in a large saucepan over high heat. Add the onion, garlic, herbs and pancetta, and cook, stirring frequently, for 5-6 minutes until onion has softened and pancetta starts to brown. Scatter over sausage meat, and cook, breaking up meat with a wooden spoon, for 4-5 minutes until meat has broken down and begins to brown. Stir in tomato paste and cook, stirring, for 30 seconds, to caramelise. Stir in stock and passata and bring to the boil.
2.

Reduce heat to medium-low and simmer for 25-30 minutes until meat has cooked and sauce has thickened. Stir in white beans, season and return to the boil. Divide cooked polenta among bowls and spoon over ragu. Scatter with pecorino and extra parsley to serve.

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