Roasted Italian sausages with borlotti beans and ’nduja sauce | Matching Food & Wine

Name: Roasted Italian sausages with borlotti beans and ’nduja sauce | Matching Food & Wine
Ingredients: 250g (9oz) dried borlotti beans, soaked overnight in plenty of cold water; 2 garlic cloves, 1 whole, 1 finely sliced; 1 plum tomato; 2–3 sage leaves; 3 tbsp olive oil; 4 Italian sausages; 2 celery sticks, finely chopped; 1 red onion, finely chopped; 2 carrots, peeled and finely chopped; 100ml (3½fl oz) red wine; 400g (14oz) tomato passata; 75g (2½oz) skinned ’nduja; 2 tbsp mascarpone; sea salt; freshly ground black pepper; 200g (7oz) purple-sprouting, calabrese or longstem broccoli, cooked and seasoned with olive oil and sea salt and freshly ground black pepper, to serve

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A hearty, satisfying recipe that makes the best of flavoursome Italian sausages, borlotti beans and nduja from Theo Randall’s The Italian Deli Cookbook

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Ingredients

250g (9oz) dried borlotti beans, soaked overnight in plenty of cold water
2 garlic cloves, 1 whole, 1 finely sliced
1 plum tomato
2–3 sage leaves
3 tbsp olive oil
4 Italian sausages
2 celery sticks, finely chopped
1 red onion, finely chopped
2 carrots, peeled and finely chopped
100ml (3½fl oz) red wine
400g (14oz) tomato passata
75g (2½oz) skinned ’nduja
2 tbsp mascarpone
sea salt
freshly ground black pepper
200g (7oz) purple-sprouting, calabrese or longstem broccoli, cooked and seasoned with olive oil and sea salt and freshly ground black pepper, to serve