Ingredients
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1 tablespoon olive oil
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500g beef chipolata sausages
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1 brown onion, finely chopped
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3 carrots, peeled, finely chopped
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3 celery sticks, ends trimmed, finely chopped
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2 garlic cloves, crushed
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1 x 800g can diced tomatoes
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250ml (1 cup) Massel salt reduced chicken style liquid stock
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2 x 400g cans cannellini beans, rinsed, drained
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100g baby spinach leaves
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2 tablespoons chopped fresh continental parsley
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Crusty bread, to serve
Method
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1Preheat oven to 170°C. Heat oil in a large flameproof casserole dish over medium heat. Add sausages and cook, turning occasionally, for 2-3 minutes or until lightly browned. Transfer to a plate.
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2Add the onion, carrot, celery and garlic to the dish. Cook, stirring often, for 6 minutes or until the onion starts to soften.
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3Add the tomato and stock. Increase heat to high. Cover and bring to the boil.
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4Return the sausages to the dish and cover. Bake in oven for 30 minutes. Stir in the beans. (To freeze, see notes)
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5Stir in the spinach and parsley. Season with salt and pepper. Divide the casserole among serving dishes. Serve with bread.
Source: taste.com.au
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