Meatball Ragu
Warning this meatball ragu recipe is so drool-worthy you'll be lining up for seconds... and thirds.
Ingredients
- 500g beef mince
- 500g pork mince
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1/4 cup finely chopped parsley
- 1/3 cup panko breadcrumbs
- 1 egg, whisked
- 3 x 400g cans chopped tomatoes
- 50g tomato paste
- 4 sprigs basil, leaves picked, chopped
- 180g fresh mozzarella, roughly torn
- 1/2 cup grated parmesan
Method
- Combine minces, onion, garlic, parsley, breadcrumbs and egg in a bowl and mix together well using your hands. Roll into large meatballs and place into the slow cooker.
- Add tomatoes, tomato paste and chopped basil and season with salt and pepper. Cover and cook on low setting for 6 hours.
- When ready to serve, preheat grill to high. Transfer meatballs and sauce to a large heatproof dish. Scatter with mozzarella and parmesan. Grill for 6 minutes or until golden. Scatter with extra basil and serve.
Handy Tips
No slow cooker? Brown meatballs in a frying pan over medium heat, turning often, until well browned. Add tomatoes, paste and basil and bring to the boil. Transfer to an ovenproof dish and bake in a preheated oven (180°c) for 25 minutes or until meatballs are cooked through. Top with cheeses and bake for a further 10 minutes until melted.
