Duck Sausage and Pinto Bean Ragù

Ingredients

• 6 duck sausages
• 800 g pinto beans
• 400 g chopped tomatoes
• 150 ml red wine
• 1 onion
• 3 clove garlic cloves
• 1 tsp dried oregano
• 2 tbsp olive oil

Method

1. 1

   Remove the duck sausage meat from the casings. Heat the oil in a large pan and fry the meat, breaking it up, for 8 minutes until well browned.

2. 2

   Finely chop the onion and garlic and add to the pan. Cook for 5 minutes until softened.

3. 3

   Pour in the red wine and let it reduce by half, about 3 minutes. Add the oregano and chopped tomatoes.

4. 4

   Drain and rinse the pinto beans and stir into the ragù. Simmer for 20 minutes, stirring occasionally.

5. 5

   Season generously and serve over polenta or pappardelle pasta with a grating of Parmesan.