Serves 4-6
- 2 tablespoons extra virgin olive oil
- 2 pounds of ground Italian sausage
- Salt and crushed red pepper to taste
- 1 medium size bulb of fresh fennel, chopped small
- 1 onion, chopped small
- 2 cloves garlic, finely chopped
- 2 teaspoons minced fresh rosemary
- 1 large bay leaf
- 1 jar of Spinelli’s Classic Marinara
- 2 cans of cooked cannellini white beans (drained)
- 1 cup shredded parmesan to garnish
Preparation
Heat a large Dutch oven or stew pot over medium-high heat. Add extra virgin olive oil, ground sausage until browned and crumbly. Add the fennel, onion, garlic, rosemary and bay leaf and cook for 8 to 10 minutes to soften the vegetables. Add the jar of Spinelli’s Marinara and the cannellini beans. Season with salt and crushed red pepper to taste. Simmer for 25 minutes to combine the flavors and thicken. Serve hot in a bowl with shredded parmesan cheese on top with a side of crusty bread.