Bean and Sausage Sauce

Salsa di Fagiolie Salsicce

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 170 g/ oz dry borlotti beans
  • 100 g/ oz sausage meat
  • 150 g/5 oz Parma ham
  • 100 g/ oz celery, finely chopped
  • 100 g/ oz carrot, finely chopped
  • 100 g/ oz onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 kg/ lb tomatoes, peeled, seeded and finely chopped
  • 1 glass extra-virgin olive oil


    Soak the beans overnight. Cook the beans in unsalted water; this will take about 1 hour depending on the age of the beans.

    Fry the sausage meat and Parma ham in the olive oil, add the celery, carrot, onion and garlic, and fry until soft. Add the tomato and gently cook for half an hour.

    Drain the beans and add to the tomato sauce. Cook the beans and tomato sauce together for 15 minutes. Some of the beans will break up and thicken the sauce.

    Serve this sauce with tagliatelle and Parmesan cheese.