Warm the oil in a heavy bottomed frying pan and cook the sausages until just done. Transfer to casserole reserving the fat from the sausages in the frying pan.
Add a little more oil is necessary. Fry the onion, garlic, celery & carrots for a few minutes until soft. Add the flour and stir to mix. Heat the mixture through for a little while and transfer to casserole.
Combine all the other dry ingredients and pour over the boiling water. Add the wine, tomatoes and beans. Pour sauce into the casserole and stir all the ingredients together.
Place casserole in the oven and bake and about an hour a moderately slow oven.
Love it! Great family meal. Have made this twice now and it is a repeater.
I find it great with PORK sausages and serve mixed into a saucepan of spiral pasta.
My only changes are - I boil my sausages instead of frying as I like to remove the skins. Then I slice into bite sized pieces.
- I've never had any red wine on hand so have omitted that but it still tastes fab to us!
The Cannellini Beans are a great addition but I've also used red kidney beans and they were fine too. - 23 Feb 2012