An easy week day supper for the family
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Heat 1 tbsp oil in a frying pan. Fry the meatballs over a medium heat for 8-10 minutes, stirring often, until brown. Transfer to a plate; add 2 tbsp oil to the pan and cook the onion, garlic, carrots and bay leaf for 10 minutes, until soft.
Pour in the wine. As it bubbles up, stir in the tomato purée, beans, stock and thyme. Return the meatballs to the pan and cook on a medium heat for 15 minutes, until the beef is cooked through with no pink bits. Stir in the white pepper and cavolo nero; cook for 1-2 minutes until wilted. Season with salt and a little more white pepper, if liked. Divide between 4 bowls and serve with hunks of crusty bread for dipping.
Typical values per serving when made using specific products in recipe
Energy | 2,241kJ/ 535kcals |
|---|---|
Fat | 20g |
Saturated Fat | 5.1g |
Carbohydrates | 52g |
Sugars | 12g |
Fibre | 13g |
Protein | 25g |
Salt | 2.1g |
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