Pork, Pancetta and Bean Casserole
Submitted - Ben
Ingredients2 tbps of olive oil
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
MethodHeat 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.