Ingredients
- 750g pork and veal mince
- 1/3 cup finely grated pecorino cheese
- 3 garlic cloves, crushed
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
- 1/4 cup fresh breadcrumbs
- 1 tablespoon olive oil
- 1 medium brown onion, chopped
- 2 celery stalks, chopped
- 2 tablespoons dry sherry
- 500g jar tomato paste
- 2 teaspoons caster sugar
- 350g Barilla dried rigatoni pasta
- Finely grated pecorino cheese and baby rocket, to serve
Method
1. Combine mince, cheese, garlic, parsley and breadcrumbs in a bowl. Roll tablespoons of mixture into balls.
2. Heat oil in a saucepan over medium-high heat. Add onion and celery. Cook, stirring, for 4 minutes or until onion has softened. Add sherry. Cook, stirring, for 1 to 2 minutes or until reduced by half. Stir in tomato paste, sugar and 6 cups cold water.
3. Transfer mixture to the bowl of a 5 litre slow-cooker. Add meatballs. Cover. Turn slow-cooker to low. Cook for 6 hours or until meatballs are cooked through. Add pasta. Stir to combine. Cook, covered, for 45 minutes or until pasta is tender and sauce thickened. Season with salt and pepper.
4. Serve with cheese and rocket.
