Italian style meatball in puttanesca sauce

Half the squash, deseed and cook on HP for 7 mins. NPR

Mix minced meat of your choice (this was beef) with onion, garlic, parsley, Italian mixed herbs and some extra oregano and an egg. Make into balls and sauté until coloured on all sides.

Sauté some onion, celery, carrot (I used Waitrose frozen soffrito). Add garlic. Deglaze with a good glug of red wine (or stock or water). Add a small tin of tomato pureé, 2 tins of chopped tomatoes plus half a tin of water and more Italian herbs. I also added a stock cube. Sprinkle in chilli flakes to your liking. Add a couple of tablespoons of rinsed capers and a jar of sliced black olivers. Return the meatballs to the pot. Seal and cook on HP for 15 mins. QPR or NPR as you prefer. We were hungry so QPR here. The sauce was lovely and thick and rich - no sauté needed Sauté some onion, celery, carrot (I used Waitrose frozen soffrito). Add garlic. Deglaze with a good glug of red wine (or stock or water). Add a small tin of tomato pureé, 2 tins of chopped tomatoes plus half a tin of water and more Italian herbs. I also added a stock cube. Sprinkle in chilli flakes to your liking. Add a couple of tablespoons of rinsed capers and a jar of sliced black olivers. Return the meatballs to the pot. Seal and cook on HP for 15 mins. QPR or NPR as you prefer. We were hungry so QPR here. The sauce was lovely and thick and rich - no sauté needed

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