Slow-Cooked Pork Meatball Ragu

• In a medium bowl, combine pork mince, fine breadcrumbs, garlic & herb seasoning, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). • In a large ovenproof saucepan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned 3-4 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!

• Return the saucepan to medium-high heat with a drizzle of olive oil. • Cook onion, celery and carrot until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Add tinned cherry tomatoes, beef-style stock powder, the brown sugar, water and the butter (for the sauce). Season and stir to combine.

• Add meatballs to the sauce. Cover saucepan with lid or tightly with foil. • Bake in oven until meatballs are tender, 50-60 minutes.

TIP: If you don't have an ovenproof saucepan, transfer mixture to a baking dish instead!

• When the ragu has 20 minutes cook time remaining, bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Cook in boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to pan. • Add the milk and the butter (for the mash) to potato and season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

Little cooks: Get those muscles working and help mash the potatoes!