50g bacon chopped
1 onion chopped
125ml red wine
1 tablespoon Mutti triple concentrated
500ml Mutti polpa
150ml beef stock
1 bay leaf
1 garlic clove
5 big potatoes
4 tablespoon sour cream
Preheat the oven to 200°
Boil unpeeled and uncut potatoes until tender but firm, approximately for 10 minutes.
Drain the potatoes and let them cool. When the potatoes are cool enough to handle, cut them in quarters and season with salt and pepper.
Roast in the preheated oven for 15 minutes and then grill the potatoes until crisp for 1-2 minutes longer. Watch carefully to avoid burning the potatoes.
Heat a large casserole over a medium-high heat, add bacon, fry quickly until the fat is golden brown and set aside
Heat 1 tablespoon of oil in another casserole, add the onion, garlic, rosemary and cook over a medium heat for 10-15 minutes until soft.
Add the sausages and cook for 3 minutes strirring. Add the wine to the casserole and let it evaporate, then stir in the passata, triple concentrated, beef stock, bay leaves, sausages and bacon.
Bring to a simmer, cover and cook gently for 30 minutes or until the sausages are cooked and the sauce is reduced.
Remove and discard the bay leaves, taste and if it’s necessary, season with salt and pepper.
Serve the stew with potatoes, sour cream and sprinkle with fresh dill.