• 1 tablespoon olive oil
  • 8 Italian beef sausages
  • 2 large brown onions, cut into wedges
  • 300g cup mushrooms, halved, thickly sliced
  • 410g can spicy Italian-style crushed tomatoes
  • 1/2 cup roughly chopped fresh flat-leaf parsley leaves
  • crusty bread, to serve
  • Step 1 Heat oil in a large saucepan over medium-high heat. Cook sausages for 8 to 10 minutes or until browned and just cooked through. Transfer to a board. Allow to cool. Thickly slice.
  • Step 2 Add onion and mushroom to pan. Cook for 3 to 4 minutes or until onion is softened. Return sausages to pan. Add tomatoes and 1/4 cup cold water. Reduce heat to low. Cook for 5 minutes or until heated through. Remove from heat. Season with salt and pepper. Top with parsley. Serve stew with crusty bread.