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Slow Cooker Meatball Pasta

A hearty and comforting slow-cooked meatball pasta dish perfect for busy weeknights that is rich, savory, and kid-friendly.
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Prep Time 15 minutes
Cook Time 12 hours
Total Time 12 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the sauce
  • 1 tbsp olive oil For sautéing
  • 1 medium onion, finely chopped
  • 1 clove garlic, crushed
  • 400 g can chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tsp dried oregano or mixed herbs
  • 1/4 tsp dried chili flakes (optional) Add for heat
  • 1 leaf dried bay
  • 12 pieces ready-made fresh beef mince meatballs (around 375g)
  • Salt and freshly ground black pepper To taste
  • Freshly cooked tagliatelle For serving
  • Grated Parmesan For serving

Method
 

Preparation
  1. Heat the olive oil in a small frying pan and fry the onion for 4 to 5 minutes until softened and lightly browned, stirring regularly.
  2. Add the crushed garlic and cook for a few seconds more until fragrant.
  3. Transfer the cooked onion and garlic to a slow cooker, adding the chopped tomatoes, tomato puree, oregano (or mixed herbs), optional chili, and bay leaf.
  4. Pour in 400ml of water, season with a good pinch of salt and plenty of freshly ground black pepper, and stir well to combine.
  5. Add the meatballs to the mixture, ensuring they are coated well in the sauce.
  6. 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.
  7. Serve with freshly cooked tagliatelle, sprinkled generously with grated Parmesan.

Notes

Allow leftovers to cool before storing in an airtight container. Can be stored in the refrigerator for up to three days or frozen for longer storage. Reheat thoroughly before consuming.