Slow-Cooker Meatballs Ragu
Adding the spaghetti just an hour or so before serving with help create a beautiful tomato sauce with the release of the starch from the pasta and give the spaghetti a delicious meaty tomato flavour, an all-rounder. It is delicious reheated over the next days.
8 people
420 minutes
10 minutes
Ingredients
- 2 - Carrots , diced
- 1 tbsp Chilli Flakes
- 3 tbsp Dried Mixed Herbs
- 6 - Garlic Cloves , chopped
- 2 tbsp Olive Oil
- 2 - Onion , finely chopped
- 100 g Parmesan Cheese , grated
- 200 ml Red Wine
- 300 g Spaghetti , cut in half
- 1.2 kg SuperValu Chopped Tomatoes
- 720 g SuperValu Meatballs
- 300 ml Vegetable Stock , warmed
- 2 tbsp Worcestershire Sauce
Method
- In a large sauté pan, sear the meatballs until coloured on all sides. Season well and transfer into the slow cooker.
- Add the onions, garlics, carrots, dry herbs, chilli flakes. Pour in the chopped tomatoes, red wine and Worcester sauce. Season well and stir well. Set the slow cooker on the low setting and cook for 7-8 hours. (3-4 hours on high).
- When reaching the last hour of the cooking process, add the warm vegetable stock and add the cut spaghetti. Stir once or twice to fit and place the lid back on the slow cooker.
- Cook for the remainder hour, stirring every 20 minutes or so to ensure the pasta are cooking nicely.
- Once ready, serve with a sprinkle of parmesan and fresh herbs.
- Alternatively, portion into container and set aside to cool with a label. Store in the fridge for up to 2 days or Freeze and eat later! Make sure to defrost overnight in the fridge and reheat until piping hot before serving.
