Ingredients are …

• 2 tablespoon olive oil
• 2 medium onions, thinly sliced
• 8–12 rashers smoked streaky bacon (about 180g/6oz), cut into 2cm/¾in pieces
• 4 garlic cloves, thinly sliced
• 2 x 400g tins cannellini beans, drained and rinsed
• 1 chicken stock cube
• 100g/3½oz young spinach leaves, roughly 4 large handfuls (or 1 small savoy cabbage,
• trimmed and shredded)
• salt and black pepper

How it is prepared …

1. Heat the oil in a large saucepan over medium heat and fry the onion for about 3 minutes or until starting to soften and color, stirring regularly.
2. Add the bacon and continue to fry for 2 minutes more, or until lightly browned
3. Scatter over the garlic and fry for 1 minute, stirring regularly.
4. Add the cannellini beans, season with salt and pepper, and fry for 2 minutes, stirring.
5. Crumble over the stock cube and stir in 600ml/20fl oz water. Bring the liquid to the boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally
6. Add the spinach and cook for 1–2 minutes or until well wilted, stirring.
7. Season with pepper and serve.

Meatballs with tomato sauce

 

Ingredients

    😃For the meatballs

• 2 tbsp olive oil
• 150g/5oz onion, finely chopped
• 1 clove garlic, crushed
• 900g/2lb beef mince
• 2 tbsp freshly chopped herbs, such as marjoram, or 1 tbsp rosemary
• 1 egg, beaten
• 3 tbsp olive oil
• salt and freshly ground black pepper

    😃For the tomato sauce

• 3 tbsp olive oil
• 110g/4oz onion, sliced
• 1 garlic clove, crushed
• 150g/5¼oz mozzarella, grated
• 1 tsp sugar
• 2 x 400g cans tomatoes

Method

1. Heat two tablespoons of olive oil in a stainless steel saucepan over a gentle heat, then add the onion and garlic. Cover and sweat for four minutes, until soft and a little golden. Allow to cool.
2. In a bowl, mix the minced beef with the cold sweated onion and garlic. Add the herbs and the beaten egg. Season the mixture with salt and pepper.
3. Divide the mixture into approximately 24 round balls. Cover the meatballs and refrigerate until required.
4. Meanwhile, make the tomato sauce. Heat the oil in a stainless steel saucepan.
5. Add the sliced onion and the crushed garlic, toss until coated, cover, and sweat on a gentle heat until soft and pale golden.
6. Slice the canned tomatoes and add to the onion mixture with all the juice. 
7. Season the contents with sugar, salt and pepper.
8. Cook the tomatoes uncovered for approximately 30 minutes or until the tomato softens (while this is cooking make the meatballs).
9. Heat a frying pan and cook the meatballs for about 10 minutes in about three tablespoons of olive oil.
10. When they are cooked, put them into an ovenproof dish with the tomato sauce and top with the grated mozzarella. Place under a preheated grill until the cheese has melted.
11. Serve with spaghetti.