Sausage casserole

400g pk pork sausages or whatever you prefer
olive oil
2 med carrots, peeled and finely diced
2 cloves garlic, crushed
1 tbsp finely chopped fresh rosemary
2 tbsp tomato puree
410g tin cannellini beans, drained and rinsed
2 medium onions, peeled and sliced
2 sticks celery, sliced
130g pancetta, diced
15fl oz chicken stock
salt and pepper to taste


Preheat the oven to 200C, 400F, gas mark 6. Heat the oil in a flame proof casserole and brown the sausages well all over. Remove the sausages to a plate and add some more oil to the casserole.
Add the onions, carrots, celery, garlic and pancetta and cook over a medium heat for about 10 minutes, until the vegetables and pancetta are golden brown. Add the cooked sausages, along with the drained cannellini beans and chopped Rosemary to the casserole.
In a separate saucepan heat the chicken stock, add the tomato puree and stir well until dissolved. Pour the stock mixture over the sausage mixture and season well with salt and pepper.
Place the casserole, uncovered, on the middle shelf of the preheated oven and cook for 25 minutes. Serve with warm garlic bread if using.

This can also be made using a saucepan instead of casserole dish to cook the veg and grilling the sausages though you need to use a casserole to cook the whole lot at the end.