Michael and Rachel's

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Sausage Meatball Stew

Updated: 11 May 2017

Ingredients

  • Olive oil
  • 1 large onion, finely chopped
  • 1 clove garlic, crushed
  • 1x 400g tin chopped tomatoes
  • 50ml red wine
  • 4 sausages
  • Oregano
  • 400g tin cannellini beans, rinsed and drained

  • Basil

  • Cooked polenta or pasta, and parmesan cheese

Method

  1. Heat the oil in a large heavy-based saucepan and fry the onions nad garlic for 7-8 minutes until softening. Remove half the onion/garlic mix and place in a mixing bowl.
  2. Add the chopped tomatoes and red wine to the pan, bring to a simmer and cook for 20 minutes.
  3. Meanwhile, slit the sausage casings and squeeze the meat into the bowl with the onion/garlic mix. Add the oregano and a pinch of salt and pepper. Roll the mixture into 3-4cm balls and set aside on a tray or plate.
  4. Heat another splash of oil in a frying pan and brown the balls all over for about 5 minutes.
  5. After cooking the sauce for 20 minutes, season it with salt and pepper, add the meatballs and cannellini beans and cook for 5-10 minutes more. stir through the basil and serve on a bed of cooked pasta or polenta with plenty of parmesan cheese.