paste e fagioli

• portions: 6

Ingrédients

1 onion

100 g pasta

400 g salsiccia

80 g pancetta

1-2 carrot(s)

1 celery

3 garlic cloves

500 g canned tomatoes

2.5 dl white wine

2 bayleaf

7 dl chicken stock (2 cubes)

300 g white beans

Top with:

Parmesan

Black pepper

Olive oil

Basil

Instructions

Cook sofritto (1 onion, 1 celery, 1-2 carrots) and 3 garlic cloves in generous amount of olive oil until the onion is browned. Remove from pan.

Brown 80 g pancetta, add 400 g salisciccia and brown. Add 2.5 dl white wine and deglaze.

Add 500 g canned tomatoes, 7 dl chicken stock and 2 bay leafs and some thyme. Let cook under lid for 30 minutes.

Add white beans and pasta.