Green Beans Bolognese

Recipe by Chef Kate
READY IN: 45mins


  • 2 -3
  • 1
    onion, thinly sliced
  • 1
    lb green beans, fresh, trimmed and halved crosswise
  • 2
    ounces mortadella, diced (don't get it sliced like coldcuts but rather cut in a slab)
  • 1
    cup chicken stock, unsalted, prefereably homemade (may substitute unsalted beef stock)
  • 14
    teaspoon ground cloves
  • salt & fresh ground pepper


  • Heat the oil in a large skillet over medium heat.
  • Add the onions and saute over medium high heat till soft--about 4 minutes.
  • Turn the heat to high and add the beans, cook, strring frequently, until the onions are a deep golden brown--about 8 minutes.
  • Stir in the mortadella, cloves and stock and bring to a gentle boil over medium low heat.
  • Cover and cook very slowly for about 15 minutes or until beans are tender, checking occasionally to make sure nothing is sticking (if necessary add a bit of water).
  • Warm a serving bowl.
  • When the beans are sufficiently soft, uncover the skillet, turn the heat to high, and turning the beans constantly, allow the remaining liquid to thicken.
  • Pour into the bowl and serve.