SERVES 4
- 6-7 cups chicken or beef stock
- 1kg mince (50% pork 50% beef), seasoned with salt and pepper and rolled into smallish meatballs
- 2 tbsp olive oil
- 20g butter
- 1 leek, coarsely chopped
- 2 garlic cloves, crushed
- 4 carrots, coarsely chopped
- 4 medium sized potatoes,
- coarsely chopped
- salt and pepper, to taste
- 2 x 400g cans chopped tomatoes
- ½ cup red wine
- ¼ cup tamari (gluten free) or soy sauce
- ¼ cup worcestershire sauce
- 1 bunch basil or parsley, chopped
- parmigiano, shaved, to serve
Add the leek, garlic, carrot, salt and pepper to a pot with the butter and olive oil. Sauté for 2-3 minutes then add meatballs and lightly brown. Add the tomatoes, wine and stock. Simmer for 15 minutes.
Add the potatoes, tamari/soy sauce and the Worcestershire sauce and simmer a further 15-20 minutes. To serve, stir through some chopped basil or parsley and a generous sprinkle of parmigiano.
