2 medium potatoes, peeled and cut into bite-size cubes
1 tbsp olive oil
250g small lean beef meatballs
1 onion, chopped
2 garlic cloves, chopped
1 tbsp chopped rosemary
560ml jar passata
200g frozen peas
few parmesan shavings, to serve (optional)
Sausages in the fridge?
Slice the sausages open with a sharp knife, squeeze
the meat from the skins and brown in a little oil
before adding to the tomato sauce.
Boil the potatoes for 10 mins until tender.
Meanwhile, heat the oil in a large saucepan.
Season the meatballs, then brown them all
over for about 5 mins. Remove from the pan,
drain off any excess fat, then add the onion,
garlic and rosemary. Fry gently for 5 mins.
Add passata to the pan, bring to a simmer,
then add the meatballs. Simmer for 5 mins
or until everything is cooked through. Add
the potatoes and peas, then simmer for
1 min. Pack into a flask or reheat at work,
add Parmesan, if using, and eat with good