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Mix together the beef, pork, egg and seasoning in a large bowl. Divide the mixture into 12 and shape each piece into a meatball.
Heat half the oil in a large frying pan over a high heat and seal the meatballs, cooking them until golden brown all over. Transfer them to the slow cooker.
Heat the remaining oil in the frying pan and cook the onion, carrots, garlic and celery for 5 minutes until softened. Transfer to the slow cooker.
Stir in the tomato purée, red wine, chopped tomatoes, mixed herbs, sugar and seasoning. Cook for 4 hours on the high setting or 8 hours on low. Serve hot, with pasta.