Name: Slow-cooker pork and veal meatballs with rigatoni
Prep time: 20 min
Cook time: 415 min
Total time: 435 min
Yield: 1
Ingredients: 750g pork and veal mince; 82.50 ml finely grated pecorino cheese; 3 garlic cloves, crushed; 40.00 ml finely chopped fresh flat-leaf parsley leaves; 62.50 ml fresh breadcrumbs; 18.20 gm olive oil; 1 medium brown onion, chopped; 2 celery stalks, chopped; 40.00 ml dry sherry; 500g jar tomato paste; 10.00 gm caster sugar; 350g dried rigatoni pasta; Finely grated pecorino cheese, to serve; Baby rocket, to serve

Slow-cooker pork and veal meatballs with rigatoni

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Prep Time:
20 minutes

Cook Time:
415 minutes

Total Time:
435 minutes

"Effortlessly create savory pork and veal meatballs by simply setting and forgetting in your slow cooker."

Ingredients:

750g pork and veal mince
82.50 ml finely grated pecorino cheese
3 garlic cloves, crushed
40.00 ml finely chopped fresh flat-leaf parsley leaves
62.50 ml fresh breadcrumbs
1 medium brown onion, chopped
2 celery stalks, chopped
40.00 ml dry sherry
500g jar tomato paste
10.00 gm caster sugar
350g dried rigatoni pasta
Finely grated pecorino cheese, to serve
Baby rocket, to serve

Instructions:

Mix together ground meat, cheese, garlic, parsley, and breadcrumbs in a bowl. Shape into tablespoon-sized balls.
Heat oil in a saucepan over medium-high heat. Sauté onion and celery for 4 minutes until onion softens. Pour in sherry and cook for 1 to 2 minutes until reduced by half. Mix in tomato paste, sugar, and 6 cups of cold water.
Pour the mixture into a 5-liter slow-cooker, then add meatballs and cover. Set the slow-cooker to low and cook for 6 hours until meatballs are fully cooked. Next, add pasta, stir gently, and cook covered for 45 minutes until pasta is tender and sauce thickens. Finally, season with salt and pepper to taste.
Garnish with cheese and arugula.

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