Recipe Edit

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Title of recipe*
Pork, Pancetta and Bean Casserole

Name of submitter*
Ben

Ingredients (please enter each one on a separate line)*
2 tbps of olive oil 400g pork 100g of pancetta 2 onions - finely chopped 2 cloves of garlic - finely chopped 1 large carrot - finely chopped 2 stick of celery - finely chopped 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/thyme/oregano/parsley 2 tins of cannelini/borlotti beans 1 tin of chopped tomatoes 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 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 rosemary/thyme. Bring to the boil. Finally, add the beans and the tomatoes and braise for about 15 minutes on the stove. Place in the oven at 180'C for 45 minutes. Season, add the softer herbs, and serve with bread or crushed potatoes.

Serves 4-6 Add image

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