SAUSAGE & PANCETTA RAGU WITH WHITE BEANS

SERVES 6-8

2 tbs extra virgin olive oil

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into lardons

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 œœŽi` «œi˜Ì> >˜` w˜iÞ }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.

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