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Tuscan Bean & Meatball Ragout

This Tuscan Bean & Meatball Ragout is very simple and takes no time to prepare. Add spices to suit flavour for an extra kick! And for greater yield, add more pasta.

Serves 4-5 people.

  • Prep

    25 mins

  • Cooking

    25 mins

easy

1

Ingredients

  • 1kg Brisbane Valley Farm Direct Tomato and Onion Sausages (squeeze the filling out of the casing into approx. 2cm pieces that look like meatballs)
  • 2 large carrots, peeled and diced into 1cm cubes
  • 3 stalks celery diced
  • 2 red onions peeled and diced into 1cm cubes
  • 5 cloves garlic peeled and sliced
  • 1 medium fennel bulb diced into 1cm cubes
  • 2 x tins of four bean mix
  • 2 tins of crushed tomatoes
  • 1 ½ Tab tomato paste
  • 1 tsp dried oregano leaves
  • 2 bay leaves
  • 250ml water or chicken stock
  • 200g pasta of choice cooked to al dente
  • 1 bunch basil leaves picked

Method

Step 1

In a heavy based pot, saute off the carrots, celery, fennel, garlic and onions until lightly caramelised.

Add the tomatoes and stock/water, bay and oregano.
Step 2
In a separate pan, fry off the sausage filling until golden brown and add to the pot of vegetables.
Step 3
Add the beans and tomato paste, cover with a lid and simmer for approx. 8 minutes.
Step 4

Add the pasta and stir the basil leaves through, turn off the heat and season to taste.