200 grams smoked bacon, medium sliced
& cut into 3 cm pieces
500 grams beef
225 grams canned finely crushed tomatoes
1 tablespoon chopped parsley
1 tablespoon chopped thyme
1 teaspoon garlic crushed
1 teaspoon ginger crushed
4 medium red chillies (optional)
salt to taste
oil as indicated
1 litre water
Wash Cannellini beans in
running cold water. Soak in cold water for 1 hour. Drain, place in
pressure cooker with 1 litre of water. Add salt to taste and the
cloves. Bring to boil and cook under pressure for 15 - 20 minutes.
Release pressure and check if beans are cooked but are still firm. If
not cooked enough, cook under pressure for a few minutes more. Remove
Chop onions with a sharp knife very
Place sausages in a microwave proof
dish in one layer. Prick each sausage with a tooth pick all over (to
prevent bursting) in several places. Cover with kitchen paper and cook
under high for 6 minutes. Remove and allow to cool. Cut into 2-3 cm
long pieces or according to your own preference.
Cut beef into bite size pieces.
Season with salt and crushed black pepper to taste.
Heat up a large casserole pan over
medium high heat and add 4 tablespoons oil. Add the sliced onion,
crushed garlic, crushed ginger and thyme until the onions slices
become transparent. Add the finely crushed tomatoes and simmer until
the sauce is well blended and the tomatoes are well cooked. Stir sauce
at intervals to prevent burning.
Add beef pieces to tomato sauce and
mix well. Continue to cook for about 10 minutes or until the meat
becomes opaque. Optional: add the sliced red chillies. Add the bacon
pieces, cut sausages and mix well together without crushing the
sausages. Cook over low heat for a further 5
minutes or until bacon pieces are cooked.
Drain the Cannellini beans from the
cooking water. Retain the water for adding to dish later. Add the
cooked Cannellini beans to the beef, bacon, sausage and tomato mixture in the
pan and carefully mix well together. Do not mash up the beans. Cook
for a further 10 minutes.
Add the retained boiled water to the
pan and carefully mix well together. Cook for a further 20 minutes or
until the sauce reaches the desired consistency, according to your own
preference. It has to be bit liquid as the beans will continue to
absorb the water. If there is not enough sauce you can stir in some
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