For the meatballs

500g grass-fed beef mince 

1 tsp oregano

1tsp chilli flakes

1 beef oxo cube

Salt and pepper

Method:

Crumble the beef oxo cube and set aside.

In a large bowl, combine the beef mince, oregano, chilli flakes, crumbled oxo cube, salt, and pepper. Mix well until the spices are evenly distributed.

Roll the beef into desired ball size

Heat a non-stick pan over medium heat. Add the seasoned beef mixture to the pan.

Cook the balls, stirring frequently, until it is browned and cooked through, about 8-10 minutes.

Taste and adjust the seasoning if necessary.

For the sauce

1 onion, sliced

2 garlic cloves, sliced

2 sprigs of thyme

2 sprigs of rosemary

1 carrot, sliced

200ml beef stock

2 tablespoons olive oil

200ml red wine

A few leaves of cavolo nero

½ jar of cannellini beans

1 tin of chopped tomato’s

 Method:

1.     In the same pan you have just cooked the meatballs in, Heat the olive oil in a pan over medium heat.

2.     Add the sliced onion, garlic, carrot, thyme, and rosemary. Sauté until the vegetables are tender.

3.     Pour in the red wine and let it simmer until reduced by half.

4.     Add the beef stock, tomato’s and bring to a gentle boil.

5.     Add back the meat balls and cook for 20 mintues

6.     Stir in the cavolo nero and cannellini beans, and cook until heated through.

7.     Season with salt and pepper to taste before serving.