Then you’ll build a tomato-enriched filling, with soft onions, juicy tomatoes, and rich ground pork.
All this marries with tender cannellini beans that absorb the saucy deliciousness.
It’s the perfect dish for a crowd on cold evenings.
Photo: Caitlin Bensel
Ingredients
14cupolive oil, divided
112-oz.
cancrushed tomatoes
2sprigs thyme, plus leaves for serving
215.5-oz.
Add sausage; cook, turning often, until browned on all sides, about 8 minutes.
Transfer to a plate.
Transfer to a bowl.
Heat remaining 2 tablespoons oil over medium.
Add onion, carrot, and garlic; cook, stirring often, until softened, about 5 minutes.
Increase heat to medium-high.
Add tomato paste; cook until darkened and coating pork, about 2 minutes.
Reduce heat to medium-low.
Simmer, stirring often, until sauce thickens slightly, about 10 minutes.
Meanwhile, diagonally slice sausage.
Add beans and sliced sausage to pot.
Cook over medium, stirring occasionally, until warmed through, about 2 minutes.
Sprinkle with panko and thyme leaves before serving.
Serving and Storing
Dust this satisfying stew with crispy, salty panko just before serving.
Seasoned panko can be stored at room temperature in an airtight container for up to 2 days.
Freeze untopped stew in containers or zip-top bags for up to 2 months.
