Instructions

1. Finely chop the onion, celery, carrot and red pepper.
2. Heat the oil in a large saucepan and fry the meatballs for 5-8 minutes, then transfer them to a plate.
3. Add more oil to the pan, if needed, then gently sauté the chopped vegetables for about 8 minutes, then add the garlic & dried herbs and cook for another minute.
4. Add the passata, then rinse out the bottle with some water and add this to the pan too (about 200 ml). Add the stock cube and bring to the boil.
5. Cook for about 10 minutes, then add the spinach and let it wilt under a cover.
6. Add the sundried tomatoes and process it with a hand-held blender. You can add some fresh herbs too, such as basil, parsley, coriander, dill etc. If it’s too thick, add more stock.
7. Put back the meatballs and reheat. Cook for about 10 minutes, then serve.