Tomato & Fennel Pasta Sauce with Meatballs
Fennel is great when cooked yet it's not a vegetable many people are familiar with. It adds a flavour dimension that works exceptionally well when used to make a pasta sauce. By using a slow cooker to do the hard work, you can sit back and relax knowing the sauce when finished will be delicious.
Ingredients
Sauce:
- 1/2 fennel bulb, diced
- 600 ml passata or homemade tomato puree
- 6 cloves garlic, crushed
- 3 teaspoons beef stock
- 2 large anchovy fillets
- 1 large onion, diced
- 1 zucchini, grated
- 1 tablespoon parsley, chopped dried or fresh
Meatballs
- 500 g pork mince
- 4 cloves garlic, crushed
- 1 tablespoon parsley, chopped fresh or dried
- 2 teaspoons oregano, chopped fresh or dried
Instructions
Sauce:
- Put all ingredients into slow cooker.
- Cook on auto for 7 hours, or low for 8 hours.
Meatballs:
- Mix all ingredients together.
- Form into small balls and add into the slow cooker in the last 1.5 hours before the sauce is finished.
Notes
Serve with spaghetti or fettuccine and garlic bread.