THIS IS A RECIPE I HAVE TAKEN FROM @COUNTRYLIVINGUK ALTHOUGH I USED BEEF MEATBALLS AS OPPOSED TO PORK
25G DRIED PORCINI MUSHROOMS, 1 TBSP OLIVE OIL, 300G MEATBALLS, 1 ONION, 2 CARROTS, 2 STICKS CELERY, 2 GARLIC CLOVES, FRESH THYME, 2 400G TINS CHOPPED TOMATOES, 1 400G TIN BUTTER BEANS, HANDFUL BABY SPINACH
PUT THE DRIED MUSHROOMS IN TO A SMALL BOWL AND COVER WITH 150ML BOILING WATER AND SET ASIDE TO SOAK. CHOP UP ALL THE VEGGIES.
MEANWHILE HEAT THE OLIVE OIL IN A LARGE DEEP PAN OVER A MEDIUM HIGH HEAT AND ADD THE MEATBALLS. COOK FOR 5 MINS TURNING OCCASIONALLY UNTIL BROWNED ALL OVER. REMOVE TO A PLATE WITH A SLOTTED SPOON.
KEEP THE PAN OVER A LOW TO MEDIUM HEAT AND ADD THE ONION, CARROT AND CELERY AND FRY FOR 10 MINS - UNTIL SOFTENED. ADD THE GARLIC AND THYME LEAVES AND COOK FOR 2 MINS. STIR IN THE MUSHROOMS, THE SOAKING LIQUID AND THE TOMATOES. SEASON AND BRING TO THE BOIL THEN TURN DOWN TO A SIMMER. RETURN THE MEATBALLS TO THE PAN AND CONTINUE COOKING FOR AROUND 5-10 MINS, AND THEN STIR IN THE BEANS AND SPINACH COOKING FOR 5 MORE MINS SO THE SPINACH WILTS. SERVE STRAIGHT AWAY!