500 gr spicy luganega sausage
200 g dried borlotti beans
500 g tomato puree
70 g golden onions
50 g red wine
Salt and pepper to taste
Rosemary to taste
Extra virgin olive oil to taste

To prepare Luganega sausage and beans, soak the borlotti beans for 8 hours. The next day drain the beans and pour them into a large saucepan, cover with cold water and bring to a boil, then cook for about 50 minutes. Salt only at the end of cooking, otherwise the skins will become tough. Chop an onion with a knife and then pour it into a pan along with the oil and cook over a gentle heat for 6-7 minutes. Then add the spicy luganega sausage and let it brown for 3-4 minutes, stirring occasionally. Deglaze with red wine. When the alcohol has evaporated, add the rosemary sprigs and tomato puree. Season with salt and pepper and cook for 35-40 minutes over a gentle heat. After that, drain the cooked beans and add them to the sauce. Cook for 10-15 minutes more, letting the flavors blend well.