Italian meatball stew

If you're looking for an Italian meatball recipe look no further than this hearty stew, perfect with bread or pasta.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large casserole dish and brown the meatballs on all sides until evenly caramelized. Once browned, remove the meatballs from the pan and set aside.

Step 2

Discard a little excess fat from the pan, then reduce the heat to medium-low and tip in the onions, carrots and garlic. Stir to coat in oil, put the lid on and leave to sweat for 5 minutes, stirring occasionally.

Step 3

Sprinkle over the flour and cook out for 1 minute, stirring until to coat the vegetables evenly in the flour. Stir in the tomato purée and pesto, then pour in the wine (if using), stirring continuously.

Step 4

Still stirring, slowly pour in the stock and add the tomatoes, beans and sweetcorn. Return the meatballs to the pan, stir well and season generously with salt and pepper.

Step 5

Bring the sauce up to a gentle simmer and cook for 30 minutes, stirring occasionally, until the sauce is thickened. Divide between bowls and scatter with fresh parsley to serve.

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