Cannellini Bean and Meatball Stew

You can use all beef mince in this dish if you prefer. If you’re only cooking for two, freeze half for another day.

Hands-on time 20min. Cooking time about 25min. Serves 4

FOR THE MEATBALLS

300g beef mince (or 400g beef mince, see intro)

100g pork mince

50g fresh breadcrumbs

1 medium egg

2tsp olive oil

FOR THE STEW

2tsp olive oil

1 onion, finely chopped

2 celery sticks, finely chopped

1 small carrot, finely chopped

2 garlic cloves, crushed

1tbsp tomato purée

2 rosemary sprigs, leaves picked and finely chopped (or use 2tsp dried)

400g tin cannellini beans, drained and rinsed

400g tin plum tomatoes

125ml red wine

200ml vegetable stock

1 For the meatballs, mix beef, pork, breadcrumbs and egg in a bowl with some seasoning. Shape into 16 balls. Heat oil in a large, deep non-stick frying pan or casserole dish over medium-high heat. Add meatballs and cook for 5min, until browned all over. Remove to a plate.

2 For the stew, reduce heat under the pan/casserole to low and add the oil. Stir in onion, celery and carrot and cook for 5min, until slightly softened. Add garlic, tomato purée and rosemary; fry for a couple of min. Stir in beans, tomatoes, wine, stock and plenty of seasoning.

3 Bring to the boil, breaking down the tomatoes with a wooden spoon. Reduce heat, add meatballs and bubble gently for 10min, stirring occasionally, until meatballs are cooked through and sauce has thickened slightly. Check seasoning and serve with crusty bread, if you like.

PER SERVING 412cals, 29g protein, 20g fat (7g saturates), 23g carbs (9g total sugars), 7g fibre