Slow cooker meatballs in tomato sauce
- Prepare
- less than 30 mins
- Cook
- over 2 hours
- Serve
- Serves 4
Give the onions a quick fry before adding all the ingredients to the slow cooker to bubble away for most of the day. Serve the meatballs with tagliatelle and plenty of Parmesan.
Ingredients
- olive oil: 1 tbsp olive oil
- onion: 1 onion, finely chopped
- garlic: 1 garlic clove, crushed
- chopped tomatoes: 400g/14oz can chopped tomatoes
- tomato purée: 2 tbsp tomato purée
- dried mixed herbs: 1 tsp dried oregano or dried mixed herbs
- dried chilli: ¼ tsp dried chilli flakes (optional)
- bay leaf: 1 dried bay leaf
- beef mince: 12 ready-made fresh beef mince meatballs (around 375g/13oz)
- black pepper: salt and freshly ground black pepper
To serve
- tagliatelle: freshly cooked tagliatelle
- Parmesan: grated Parmesan
Method
Heat the oil in a small frying pan and fry the onion for 4–5 minutes, or until softened and lightly browned, stirring regularly. Add the garlic and cook for a few seconds more.
Transfer the cooked onion and garlic to a slow cooker and add the tomatoes, tomato purée, oregano (or dried mixed herbs), chilli (if using) and bay leaf.
Pour over 400ml/14fl oz of water, season with a good pinch of salt and lots of ground black pepper and stir well. Add the meatballs and turn to coat in the sauce.
Cover with a lid and cook on low for 10-12 hours or until the sauce is thick, the onion is softened and the meatballs are tender. Serve with freshly cooked tagliatelle, and sprinkled with plenty of grated Parmesan.
