Heat the oil in a large saucepan then fry the meatballs until they are caramelised on the outside – about 5 minutes. Remove from the pan and set aside. Add the onion and celery to the pan and sauté for 5 minutes until softened.
Stir in the tomato purée and butterbeans. Make up 500ml beef stock using the stock cube and and add to the pan. Bring to the boil and then simmer for about 6-8 minutes.
Return the meatballs to the pan along with the chopped fresh tomatoes and cook for a further 10 minutes until the meatballs are cooked through and the tomatoes have begun to break down.
Garnish with the basil and serve with the toasted ciabatta
Cook's tip: save by doubling this recipe and freezing a batch for another time. It keeps in the freezer for up to three months – just defrost, reheat and garnish with fresh basil leaves.