Sausage and Bean Ragu

This rustic, warm stew made with borlotti beans and sausage will fill a hungry family and clean up is a cinch because you only need one pot to make it. Italian borlotti beans are also known as cranberry beans and romano beans, you could also substitute pinto beans in a pinch.


2 tbsp. extra virgin olive oil
1 pound mild Italian sausage, cut into pieces
1 small onion, diced
1 carrot, diced
1 stalk celery, diced
2 garlic cloves, chopped
Pinch dried chili flakes, or to taste (optional)
1/2 cup red wine
1 (28 ounce) can barolotti beans, drained and rinsed
1 (14 ounce) can diced tomato
1 sprig sage, chopped
Salt and freshly ground pepper, to taste
Parsley, for garnishing (optional)
Crusty bread, for serving


In a skillet, heat olive oil over medium to medium high heat. Add sausage and let cook until golden brown, about 5 to 7 minutes. Add onion, carrot, celery, garlic, chili flakes and sage. Continue to cook until vegetables soften and turn lightly golden brown, about 5 minutes.

Add red wine and let reduce until almost all of the liquid has evaporated. Stir in beans. Then add tomatoes and season with salt and pepper. Bring to a boil and then reduce heat and simmer, about 30 minutes.

Garnish with parsley, if desired. Serve with crusty bread.

Yield: 4 to 6 servings.