Fall flavors

Fall, autumn, whatever you want to call it, it is upon us. Why it even rained overnight last night, and this is California, so the rest of you must be three feet deep in snow by now. And nothing fits fall like a jacket potato, with a saucy, drippy, flavorful topping seeping into it. Mmmmmm. To accompany our baked potatoes last night, we had an Italian Sausage and White bean Casserole, which did the trick beautifully. Enjoy :-)

Italian Sausage and White Bean Casserole
Serves 6-8

olive oil
2 lbs Italian sausage meat (or sausages with casings removed)
3 leeks, sliced into half moons
4 medium carrots, peeled and sliced into 1/2" pieces
3 cloves garlic, minced
3/4 cup dry white wine
1 28 oz can chopped/diced tomatoes
1 8oz can tomato sauce (sold as passata in UK)
2 15oz cans white beans (e.g. cannellini)
1 cup chopped fresh Italian flat leaf parsley
salt and pepper
1 cup bread crumbs
1/4 cup fresh grated parmesan

1. Preheat oven to 375 degrees F (190C).
2. Heat some olive oil in a large ovenproof pot over a medium high heat. Add sausagemeat and cook until browned, breaking sausage up as you go. Transfer to a bowl and set aside.
3. Add a little more oil to the pot if necessary, and add leeks, carrot and garlic. Cook stirring, until starting to soften.
4. Add wine and cook for 1 minute, scraping bottom of pot to release all those lovely caramelized bits. Add tomatoes and tomato sauce, and sausage, and bring to a boil.
5. Add beans and parsley, then taste and season as desired with salt and pepper.
6. Combine breadcrumbs with parmesan in a bowl, then sprinkle over the top of the bean and sausage mixture.
7. Put pot into the oven and bake for 25 minutes until golden and bubbly.