Cheffy: easy meals

Method

1. Preheat oven to 190°C.

2. Heat the oil in a pan. Add the onion and garlic and cook for 2 min until softened. Leave to cool.

3. In a bowl, mix together the beef, onion, garlic, egg, tomato puree, herbs and breadcrumbs until well mixed. Divide into 16 equal amounts and roll each into a small ball.

4. Roll each ball in the flour to lightly coat, shaking off any excess. Heat the oil in a frying pan. Add the meatballs for 3-5 min until sealed and lightly browned.

5. Remove meatballs with a slotted spoon. Drain thoroughly on kitchen towel. Add the celery and pepper and fry for 2-3 min. Stir in the tomato, Worcestershire sauce, stock and seasoning to the frying pan and bring to the boil.

6. In a large ovenproof dish (or cauldron!), mix together the hot tomato, Worcestershire sauce, celery, pepper and seasoning mixture with the sausages and meatballs.

7. Cover and cook in the oven at 190°C for 45 min until thoroughly cooked.

8. Stir the parsley into the stew. If sauce is too thin, mix a little cold water with the arrowroot and stir into the casserole. Put back into the oven until thickened slightly.