Green Beans Bolognese Print Email

2-3 TBS olive oil
1 onion, thinly sliced
1 pound green beans, halved crosswise
2 oz. Italian mortadella, thin fingers
1 cup chicken stock
pinch cloves
salt and pepper

Heat a large skillet over medium heat and add oil. Add the onion and saute over medium high heat 4 minutes, or until wilted. Then add the beans and cook over high heat for 8 minutes, or until the onions are a deep golden brown, stirring frequently.

Stir in the mortadella, stock, and cloves, and bring to a gentle bubble over medium low heat. Cover and cook 15 minutes, or until the beans are tender. Watch for sticking and if the beans threaten to scorch, stir in 1/4 cup water.

Concentrate the flavors by uncovering the pot and boiling off all the liquid, turning and stirring to protect from sticking. Once reduced to a thick sauce, turn into a warmed bowl. -Lynne Rosetto Kasper