2 tbps of olive oil
400g of minced pork
100g of lardons/pancetta (smoked)
2 onions - finely chopped
2 cloves of garlic - finely chopped
1 large carrot - finely chopped
2 stick of celery - finely chopped
1 red pepper - cubed
150g of whole button mushrooms
1 tbps of tomato puree
½ bottle of red wine
1 pint of chicken stock
1 sprig of fresh rosemary
3 tins of cannelini beans
1 tin of chopped tomatoes
1 tbps of fresh coriander - finely chopped
Salt and black pepper

METHOD

Heat the oil in a large casserole dish and cook the Pancetta and pork for about 5 minutes.

Add the onions, carrot, celery, red pepper and garlic and soften for about 10 minutes.

Add the mushrooms to the casserole and cook for 5 minutes, before adding the tomato puree, red wine, stock and fresh rosemary.

Bring to the boil.

Finally, add the Cannelini beans and the tomatoes and braise for about 15 minutes on the stove.

Place in the oven at 180'C for 45 minutes.

Before serving, add the salt, pepper and coriander

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS