Sausage meatball stew

Method

1. Heat the ½ tbsp oil in a large heavy-based saucepan and fry the onion and garlic for 7-8 minutes until softening. Remove half the onion/garlic mix and put into a mixing bowl. Add the chopped tomatoes and red wine to the pan, bring to a simmer and cook for 20 minutes.
2. Meanwhile, slit the sausage casings and squeeze the meat into the onion bowl. Add the oregano and a pinch of salt and pepper. Roll the mixture into 3-4cm balls and set aside on a tray/plate.
3. Hear another splash of oil in a frying pan and brown the balls all over for about 5 minutes.
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4. After cooking the sauce for 20 minutes, season it with salt and pepper, add the meatballs and cook for 5 minutes more. Stir in the cannellini beans and basil, then heat for 3-4 minutes until warmed through. Serve on a bed of cooked polenta or steamed rice with a scattering of parmesan, if you like.