500g beef mince

drizzle of oil

1 tbsp garlic infused oil

2 tbsp tomato purée

1 tbsp sweet paprika

1 tbsp gluten free plain flour

300ml beef stock

150ml pot lactose free cream

small pack parsley, chopped

rice, mashed potato or gluten free tagliatelle, to serve

Serves - 4


Season the beef and shape into walnut-sized meatballs. Heat the oil in a pan and cook the meatballs until brown on all sides.

Scoop out of the pan and set aside. Stir in the tomato purée, garlic infused oil, paprika and gluten free flour for 1 min, then add the stock, bit by bit, to make a smooth sauce.

Return the meatballs to the pan, cover and simmer gently for 15 mins or until the meatballs are cooked through.

Stir in the lactose free cream and most of the parsley, and season to taste. Serve scattered with the remaining parsley, with rice, mashed potato or gluten free tagliatelle.

Recipe adapted from: Good Food
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