2 tsp vegetable oil
6 large sausages (opt for sun-dried tomato and basil, or garlic and herb)
1 large onion, chopped
2 garlic cloves, crushed
2 carrots, roughly chopped
3 celery sticks, roughly chopped
1 x 400g tin of cannellini beans
500g tomato passata
A handful of mushrooms, chopped
1 x beef stock cube
2 tsp dried mixed herbs
Crusty bread or baked potatoes
- Preheat the oven to 190˚C/170˚C fan/gas mark 5. Heat the oil in a casserole dish set over a medium-high heat. Add the sausages and cook for 5-6 minutes until brown on all sides, turning occasionally.
- Push the sausages to one side of the dish. Add the onion, garlic, carrots and celery. Cook for five minutes until soft.
- Add the cannellini beans, tomato passata and mushrooms. Sprinkle over the beef stock cube and the mixed herbs. Stir and simmer for five minutes.
- Cover and cook in the oven for 10-15 minutes until the sauce has thickened. Serve with crusty bread or baked potatoes.
Per Serving: 328kcals, 6.3g fat (1.6g saturated), 49.3g carbs, 3.8g sugars, 20.6g protein, 18.1g fibre, 0.2g sodium