Veal, butter bean and sweet potato casserole

Preparation

Slice the onions. Mince the garlic cloves. Dice the butternut squash and sweet potato. Drain the butter beans.

Method

1. 1 Preheat oven to 190C.
2. 2 Heat up olive oil in a large frying pan over medium heat.
3. 3 Add the meatballs and cook, turning regularly, until browned all over (will take 5-7 mins).
4. 4 Use a slotted spoon to transfer to a paper towel lined plate; reserve the fat in the frying pan.
5. 5 Add the onion and garlic to the fat in the frying pan, over medium heat (with an extra splash of oil if needed).
6. 6 Fry gently, stirring, until the onion is translucent.
7. 7 Add the butternut squash and sweet potato to the pan, along with the tomato puree.
8. 8 Fry altogether, stirring, for 3-4 mins – or until the vegetables are just starting to soften and caramelise.
9. 9 Transfer the vegetable mix to a casserole dish, along with the meatballs.
10. 10 Add the water and lemon zest, season with salt and pepper, and stir gently to combine.
11. 11 Cover with a lid or foil, and place in the oven.
12. 12 Cook for 45 mins, then remove dish from the oven.
13. 13 Add the drained butter beans to the mix, stir gently to combine and return the dish to the oven – this time without a lid/cover.
14. 14 Cook uncovered for a further 15-20 mins, or until the sauce has reduced and the top has a nice glaze.
15. 15 Remove from the oven. Serve hot.