- 6-8 pack pork sausages
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onions, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 celery sticks, diced
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 carrots, diced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 3 garlic cloves, finely chopped
- 400g can chopped tomatoes
- 1l chicken stock
- 175g macaroni
- 410g can cannellini beans, rinsed and drained
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- handful flat-leaf parsley, chopped
Snip the ends off the sausages and squeeze out the meat. Roll into rough walnut-sized meatballs. Heat half the oil in a large, wide pan and fry until browned, around 10 mins. Remove from pan and set aside.
Add the rest of the oil to the pan. Tip in the onions, celery and carrots and fry for 10 mins until soft. Add garlic and cook for 1 min more. Tip in the tomatoes and stock. Bring to the boil and simmer for 10 mins.
Stir in the macaroni and return the meatballs. Simmer for about 10 mins until pasta is cooked and meatballs are cooked though. Stir in beans and heat until piping hot. Season, mix in parsley and serve.