Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 5 lb (680 g) Italian Sausage (Mild or Sweet), casing removed
  • Kosher Salt & Fresh Black Pepper, To taste
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 4 cloves Garlic, finely minced
  • 1/2 cup Dry Red Wine (e.g., Chianti or Merlot), optional
  • 1 (28 oz) can Crushed Tomatoes
  • 3 cups Chicken or Beef Stock (low sodium)
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1 sprig Fresh Rosemary
  • 2 (15 oz) cans Cannellini Beans, rinsed and drained
  • 1/4 cup Fresh Parsley, chopped
  • Parmesan Cheese, for grating (Optional)

Instructions:

  1. Prepare Sausage: Remove the sausage from its casing and break it into 1-inch rough chunks. Pat the pieces dry slightly.
  2. Sear the Sausage: Heat the olive oil in the Dutch oven over medium-high heat. Add the sausage chunks and sear without overcrowding the pot. Cook until well-browned and caramelized on all sides (about 8–10 minutes).
  3. Reserve Sausage: Transfer the seared sausage to a plate, leaving the rendered fat and flavorful brown bits (fond) in the pot.
  4. Sauté the Soffritto: Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté gently for 8–10 minutes, stirring occasionally, until the vegetables are softened and translucent. Season lightly with salt and pepper.
  5. Aromatics: Add the minced garlic, oregano, and thyme. Cook for 1 minute until fragrant.
  6. Deglaze: Pour in the red wine (if using). Scrape the bottom of the pot vigorously with a wooden spoon to lift all the flavorful fond. Bring to a simmer and reduce the liquid by half (about 3–4 minutes).
  7. Add Liquids: Stir in the crushed tomatoes, stock, and the sprig of rosemary. Return the reserved seared sausage and any accumulated juices from the plate to the pot.
  8. Simmer: Bring the stew to a gentle simmer, then reduce the heat to low. Cover the pot loosely and cook for 40 minutes, stirring occasionally, allowing the flavors to marry.
  9. Add Beans: Remove the rosemary sprig and discard it. Stir in the rinsed cannellini beans. Increase the heat slightly and simmer uncovered for another 10–15 minutes, allowing the liquid to thicken slightly and the beans to warm through.
  10. Taste and Adjust: Check the seasoning. Add salt and pepper as needed. A small splash of red wine vinegar or fresh lemon juice can brighten the flavor profile immensely.
  11. Rest and Serve: Turn off the heat. Let the stew rest for 10 minutes. Garnish generously with fresh parsley and a grating of Parmesan just before serving.