White Bean Stew

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White Bean Stew

Source: Everyday with Rachael Ray, February 2009, pgs. 77 & 79. Available online.

Ingredients:
Meat Sauce 
1/4 C. extra-virgin olive oil 
1/4 C. chopped pancetta 
1 onion, finely chopped 
1 carrot, finely chopped 
2 ribs celery, finely chopped 
1 clove garlic, finely chopped 
2 lbs. ground beef 
1/2 C. dry red wine 
1 28 oz. can tomato puree
Salt and pepper

Stew 
1/2 lb. baby potatoes, halved 
1 T. extra-virgin olive oil 
1/2 lb. pork sausage links, cut into 1/2-inch rounds 
2 15 oz. cans  cannellini beans, rinsed 
3 C. Meat Sauce 
2 C. chicken broth 
4 tsps. herbes de Provence
Salt and pepper

Preparation:
Create the meat sauce. In a large, heavy pot, heat the olive oil over medium-low heat. Add the pancetta and cook until the fat is rendered, about 5 minutes. Increase the heat to medium, add the onion, carrot and celery and cook, stirring occasionally, until softened, about 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Increase the heat to medium-high, add the beef and cook, breaking it up, until no longer pink, about 8 minutes. Stir in the wine and cook until the liquid is cooked off, about 5 minutes.

Stir in the tomato puree and 1 cup water; season with salt and bring to a simmer. Partially cover and cook over low heat, stirring occasionally for the last 30 minutes, until thickened, about 2 hours. Season with salt and pepper.
  
Place the potatoes in a large, heavy pot and fill with enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer for 15 minutes; drain in a colander. 

Using the same pot, heat the olive oil over medium heat. Add the sausage and cook, stirring, just until no longer pink, about 8 minutes. Stir in the beans, meat sauce, cooked potatoes, chicken broth and herbes de Provence; season with salt and pepper. Bring to a simmer and cook until slightly thickened, about 20 minutes.