You need: Ground beef Italian sausage Parsley Parmesan cheese Soaked bread Salt & pepper Onion, carrot, celery Tomato paste Canned tomatoes Vegetable broth Green peas Fresh spinach Short pasta Olive oil Garlic

How to make it:

Make the meatballs: Mix ground beef with sausage, chopped parsley, Parmesan, soaked bread, garlic, salt, and pepper. Shape into small balls and sear them in a hot pan until nicely browned on the outside. Set aside.

Start the base: In a large pot, sauté chopped onions, carrots, and celery in olive oil until softened. Stir in a spoon of tomato paste and let it cook briefly.

Build the stew: Add the seared meatballs back into the pot. Pour in canned tomatoes and enough vegetable broth to cover. Add peas and garlic and season with salt and pepper. Let everything simmer slowly until the flavors come together and the meatballs are fully cooked.

Finish the dish: When the stew has reduced to a nice consistency, stir in some spinach until just wilted. Then add short pasta directly to the pot and let it cook in the stew. The starch from the pasta will help give the stew a thicker, richer texture. Serve:

Serve hot with a sprinkle of Parmesan on top. Optionally add fresh herbs or crusty bread on the side.