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Nutrition: Per serving

  • kcal300
  • fat13g
  • saturates2g
  • carbs27g
  • sugars13g
  • fibre13g
    high
  • protein11g
  • salt1.4g
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Method

  • step 1

    Heat the oil in a large flameproof casserole dish over a medium-high heat. Once shimmering, add the sausages and quickly stir to coat in the oil. Cook for 5-7 mins until browned all over, then scoop out and set aside on a plate. Turn the heat down to medium and stir in the onion, celery and carrot with a big pinch of salt. Cook for 8-10 mins until softened but not coloured.

  • step 2

    Stir in the garlic, paprika and fennel seeds, if using, and cook for another 1-2 mins until fragrant. Stir in the herb sprigs and the tomato purée. Stir well to coat everything and cook for 5 mins until the tomato purée has caramelised and turned dark red. Add the vinegar, tomatoes, stock and beans, along with their liquid, then rinse out the tomato can with water and add that too. Bring to a simmer and return the sausages to the pan. Simmer gently for 40-45 mins, stirring frequently, until the sauce has thickened. Season to taste, remove the herb sprigs and discard.

  • step 3

    Drizzle over the pesto and serve with warm crusty bread, if you like.

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Comments, questions and tips (9)

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Overall rating

A star rating of 4.7 out of 5.18 ratings

libbyemeryUmzXU3BQ

You need to get some decent ‘sausages’ as I used Linda McCartney’s which weren’t great

pjc517390039

question

Why can’t I print this recipe?

Frantic Flapjack

This was a good one. Would definitely make again. Served with cheesy mash. Didn't use the pesto.

wymondham4750962

question

can this recipte be frozen

Super A

A good recipe, however, I also omitted the additional water and instead put in a tablespoon of bisto gravy granules to thicken and flavour and some broken up chunks of mozzarella cheese. Doesn't sound like a match made in heaven, but once the cheese had melted into the stew, it was delicious 😋😋😋

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