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