Veal meatballs in spicy tomato fennel sauce
1 small, thinly sliced
2 medium, finely chopped
Dried chilli flakes
2 clove(s), thinly sliced
⅓ cup(s), finely shredded, plus extra to serve
50 g, made into breadcrumbs (⅔ cup)
Dry wholemeal pasta
- Combine passata, tomato paste, fennel, zucchini, chilli flakes, garlic, tomatoes, 1 1/2 cups (375ml) water and half the shredded basil in a 4.5 litre (18-cup) slow cooker.
- Combine veal, egg white, breadcrumbs and remaining shredded basil in a medium bowl. Roll level tablespoons of mince mixture into balls (you should get 24 meatballs). Transfer to slow cooker. Cook, covered, on low for 8 hours (or high for 4 hours).
- Towards end of cooking, cook pasta in a large saucepan of boiling salted water following packet instructions or until just tender. Drain. Serve pasta topped with meatballs, sauce and extra basil.