Sausage, Bean and Olive Casserole

A simple mid-week meal from BBC Good Food magazine that's warming and filling for those cold Winter days.
It can be made two days in advance - just add a little more water and reheat on the hob.

SAUSAGE, BEAN AND OLIVE CASSEROLE
Serves 6

INGREDIENTS:
6 tbsp olive oil
12 oz (350g) onions, chopped
2 carrots, chopped
14 oz (400g) pancetta, cubed
2 lb 4 oz (1kg) pork sausages, cut into chunks
2 tbsp plain flour
9 fl.oz (250ml) red wine
3 oz (84g) tomato puree
14 fl.oz (400ml) beef stock
5 oz (140g) pitted black olives
2 x 400g cans cannellini beans, drained
8 oz (250g) button mushrooms, quartered
5 bay leaves
salt and pepper to taste

METHOD:
Heat the oven to 200C/400F/GMk 6.
Heat the olive oil in a large flameproof casserole and fry the onions and carrots over a high heat for a few minutes until golden.
Add the sausages and pancetta and cook, stirring occasionally, for about 3 minutes until just starting to brown.
Mix in the flour and cook, stirring, for a further minute.
Pour in the wine and cook for two minutes before stirring in the tomato puree and the stock.
Add the olives, beans, mushrooms and bay leaves. Season to taste with salt and pepper and bring to the boil.
Cover the pan and transfer to the oven for 30 minutes until the sausages and vegetables are cooked and the sauce has thickened.
Serve.