Sausage Stew and Potatoes with Dill and Sour Cream

Food Main Courses Italian

This bold and rich tomato based Italian stew is great for sharing

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4 Servings

Ingredients

• 5 large potatoes

• 50g bacon, chopped

• Olive oil

• 1 onion, chopped

• 1 garlic clove, chopped

• Fresh rosemary, chopped

• 8 sausages

• 125ml red wine

• 500ml polpa

• 1 tbsp Mutti Triple Concentrated Tomato Puree

• 150ml beef stock

• 1 bay leaf

• 4 tbsp sour cream

• Fresh dill, roughly chopped

Method

Boil the whole, unpeeled potatoes until tender (about 10 mins). Drain and leave to cool. Preheat the oven to 200C. Cut the potatoes into quarters and season. Roast in the oven for 15 mins. Then switch the oven to grill and finish for 1-2 mins until crisp.
Heat a casserole on medium-high, add the bacon and fry until golden brown. Remove and set aside. Add 1tbsp of oil and cook the onion, garlic and rosemary for 10-15 mins until soft.
Add sausages and cook for 3 mins, stirring. Add wine and leave to evaporate before stirring in polpa, tomato puree, bay leaf and bacon. Simmer, cover and cook for 30 mins until sausages are cooked and sauce reduced. Remove bay leaf, season to taste and serve with the potatoes, sour cream and a sprinkle of dill.

Allergens

Dairy