Gino D'Acampo's salsicce e fagioli recipe

Name: Gino D'Acampo's salsicce e fagioli recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tbsp Olive oil; 350 g (12.3oz) Onions, chopped; 2 Carrots, chopped; 400 g (14.1oz) Pancetta, diced; 1 kg (2.2lbs) Pork sausages, cut into chunks about 3cm thick; 2 tbsp Plain flour; 2 Glasses of red wine; 80 g (2.8oz) Tomato paste; 400 ml (14.1fl oz) Beef stock; 150 g (5.3oz) Pitted black olives; 400 g (14.1oz) Tinned cannellini beans, drained; 200 g (7.1oz) Button mushrooms, quartered; 5 Bay leaves; 1 pinch Salt and pepper (to taste)

Servings: persons

6 tbsp Olive oil
350 g (12.3oz) Onions, chopped
2 Carrots, chopped
400 g (14.1oz) Pancetta, diced
1 kg (2.2lbs) Pork sausages, cut into chunks about 3cm thick
2 tbsp Plain flour
2 Glasses of red wine
80 g (2.8oz) Tomato paste
400 ml (14.1fl oz) Beef stock
150 g (5.3oz) Pitted black olives
400 g (14.1oz) Tinned cannellini beans, drained
200 g (7.1oz) Button mushrooms, quartered
5 Bay leaves
1 pinch Salt and pepper (to taste)

1
Preheat the oven to 200C/400F/gas mark 6.
2
Heat the olive oil in a large flameproof casserole dish and fry the onions and carrots over a high heat for 2 minutes until golden.
3
Add in the pancetta and the sausages and cook for about 3 minutes, stirring with a wooden spoon.
4
Mix in the flour and cook for a further minute, stirring continuously.
5
Add in the wine and cook for about 2 minutes to allow the alcohol to evaporate.
6
Stir in the tomato paste, add in the beef stock, the olives, the cannellini beans and the mushrooms.
7
Add the bay leaves, season with salt and pepper, and bring to the boil.
8
Cover the pan and cook in the oven for 30 minutes until the sausages are tender and the sauce has thickened
9
Serve

1042

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tbsp Olive oil, 350 g (12.3oz) Onions, chopped, 2 Carrots, chopped, 400 g (14.1oz) Pancetta, diced, and more.

Yes, Gino D'Acampo's salsicce e fagioli recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!