MEATBALL & CAPSICUM SUBS

SERVES 4 PREP + COOK 30 MINS

✦ 2 tbsp extra-virgin olive oil ✦ 8 x 85g pork and fennel sausages ✦ 1 red capsicum, seeded, sliced thickly ✦ 1 large onion, sliced thinly ✦ 1 tbsp rosemary leaves (optional) ✦ 3 cloves garlic, sliced ✦ 410g canned tomato puree ✦ ¾ cup chicken stock ✦ 4 long bread rolls ✦ 1 cup grated cheddar

1 Heat oil in a large heavy-based frying pan over high heat. Squeeze sausage meat directly from casings, in meatball-sized lumps, into the pan. Discard casings. Cook, shaking the pan, for 4 mins or until browned all over. Remove meatballs from pan.

2 Reduce heat to medium. Cook capsicum, onion, rosemary, if using, and garlic, stirring occasionally, for 5 mins or until soft. Return meatballs to pan with puree and stock. Simmer for 5 mins or until meatballs are cooked through and sauce is thick. Season to taste.

3 Meanwhile, split rolls about three-quarters of the way through.

4 Divide meatball mixture among rolls and sprinkle with cheddar.