Instructions

1. Cook the meatballs following the packet instructions, then set them aside.
2. Finely chop the onion, garlic, celery, carrot and red pepper.
3. Chop the broccoli.
4. Heat the oil in a casserole dish, then gently fry the onion and celery for 5 minutes.
5. Add the other chopped veggies and the oregano, cumin, paprika and tomato purée. Stir for a couple of minutes.
6. Add the broccoli, then passata and enough water to cover the veggies well. Season with salt and pepper, then bring to the boil and cook for about 15 minutes.
7. When the vegetables are tender, turn off the heat and add the fresh parsley leaves.
8. Using a hand-held blender, whiz until you get a thick sauce. Taste it and season to your liking.
9. Stir in the meatballs and warm through.
10. Serve warm.