2 x 400 g (13 oz) cans haricot or cannellini beans, rinsed and drained
500 g (1 lb) passata
1 teaspoon red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon dark brown sugar
salt and pepper
8 herby sausages, grilled, to serve
Heat the oil in a large pan and cook the pancetta over a medium-high heat for 3–4 minutes, until golden. Add the shallots, garlic, celery and carrot. Cook for 7–8 minutes, until softened, adding the paprika for the final minute.
Pour in the wine and simmer until completely evaporated, Add the beans, passata, vinegar, Worcestershire sauce and sugar. Season to taste and simmer for about 15 minutes, stirring occasionally, until rich and thick, adding a little water if necessary.
Slice the sausages thickly and serve with the beans.