Sunday Herald Sun - Body and Soul
SAUSAGE & PANCETTA RAGU WITH WHITE BEANS
2 tbs extra virgin olive oil
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parsley, plus extra parsley leaves to serve Îää} y>Ì «>ViÌÌ>] Ã ÀiÛi`] VÕÌ
800g good-quality pork and fennel
sausages, casings removed, crumbled 2 tbs tomato paste
2 cups (500ml) good-quality beef stock 4 cups (1L) tomato passata
2 x 400g cans white beans, rinsed, drained i` «iÌ> >` wiÞ }À>Ìi` pecorino, to serve
Heat oil in a large saucepan over high heat. Add the onion, garlic, herbs and pancetta, and cook for 5-6 minutes, stirring frequently, 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.
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.