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.
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
400g/14oz can chopped tomatoes
2 tbsp tomato purée
1 tsp dried oregano or dried mixed herbs
¼ tsp dried chilli flakes (optional)
1 dried bay leaf
12 ready-made fresh beef mince meatballs (around 375g/13oz)
salt and freshly ground black pepper
freshly cooked tagliatelle
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.
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