tsp sugar sea salt and freshly ground black pepper
1
Step 1
Mix together the beef, pork, egg and seasoning in a large bowl. Divide the mixture into 12 and shape each piece into a meatball.
2
Step 2
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.
3
Step 3
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.
4
Step 4
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.
Ingredients
400 g minced beef
400 g minced pork
1 g egg, beaten
4 tbsp olive oil
1 g onion, chopped
2 g carrots, chopped
3 g garlic cloves, chopped
1 g celery stalk, chopped
1 tbsp tomato purée
100 ml red wine
800 g tins of chopped tomatoes
1 tbsp mixed herbs
1 tsp sugar sea salt and freshly ground black pepper