# @cookingwithrel on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DGbLCL7SR26
- **Gondola URL:** https://gondola.cc/posts/29194235-cookingwithrel-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/00d8311e7f.jpg
- **Posted:** 2025-02-23T18:03:28.000+00:00
- **Account Owner:** Ariel (@cookingwithrel) — https://gondola.cc/cookingwithrel

## Caption

Ep. 4 of the SUNDAY SAWCE: Greens n Beans, a love letter to girasole_pgh 🥫🥬🫘✨

Ingredients
2 tbsp olive oil and more as needed
¾ lb. of spicy italian sausage in bulk or removed from the casing
Half a medium onion, diced
Half a bulb of fennel, diced
Splash of dry white wine (if ya got it)
2 tbsp. tomato paste
4 garlic cloves, sliced
Salt
Black pepper
Crushed red pepper
2 cans of large white beans, drained and rinsed (cannellini or great northern)
1 28 oz. can of peeled tomatoes
2 heads of escarole, washed and coarsely chopped
Crusty bread, toasted with olive oil
Garnishes: Grated Parmigiano Reggiano cheese, chopped parsley and fennel fronds

Make it!

1. Heat a large dutch oven over medium-high heat. Once hot, add your olive oil until it shimmers. Add sausage and immediately start breaking it up into smaller pieces with a wooden spoon in the pot (think: walnut and hazelnut sized pieces). Cook until mighty crispy and golden brown. Remove with a slotted spoon onto a paper towel-lined plate.

2. Add the diced onions and fennel to the pot. If the bottom is sticking from the sausage that’s okay! Throw a big splash of wine in there to deglaze all that spicy goodness. Sprinkle in three generous pinches of salt, a few grinds of pepper and some crushed reds. Cook until the fennel and onion are translucent. 4-5 minutes.

3. Add your garlic and tomato paste and stir until the paste turns brick red, about 3 minutes. Immediately add your can of tomatoes, crushing them with your hands (or with your wooden spoon in the pot). Add the two cans of beans and bring to a boil, then turn down to a simmer and cover for 5 minutes. 

4. Taste the sauce to see if it needs more salt. Likely, it will need a few more generous pinches, don’t be shy!! Add in your escarole and sausage and cook over medium for 2 minutes until the escarole has wilted but not lost all green color. 

5. Serve with an olive oil-y, toasted piece of bread, fresh parsley, fennel fronds, grated parm and crunchy salt. Buon Appetito!

#sunday #sundaycooking #sundaysawce #greensnbeans #sauce #sawce #italianfood

## Stats

- **Views:** 0
- **Likes:** 696
- **Shares:** 0
- **Comments:** 17

## Tags

greensnbeans, sundaycooking, sunday, sauce, italianfood, sawce, sundaysawce

---
Copyright (c) Gondola