This goes well over pasta or polenta, and cooks fast enough in the pressure cooker to be doable on a week-night evening after work.
If you don't have a pressure cooker, you can just dump all the ingredients in a slow cooker and let it cook for 8 hours.
Since this recipe makes enough for about 4-6 servings, I generally serve one third on the day, and divide the rest between tubs to freeze and eat later.
