Michael is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.
This week Sarah cooks Slow cooked meatballs and pasta (recipe courtesy of Taste.com)

Ingredients 

750g pork and veal mince
1/3 cup finely grated pecorino cheese
3 garlic cloves, crushed
2 tbsp finely chopped fresh flat-leaf parsley leaves
1/4 cup fresh breadcrumbs
1 tbsp olive oil
1 medium brown onion, chopped
2 celery stalks, chopped
2 tbsp dry sherry
500g jar tomato paste
2 tsp caster sugar
350g Barilla dried rigatoni pasta
Finely grated pecorino cheese, to serve
Baby rocket, to serve

Method

Step 1
Combine mince , cheese , garlic , parsley and breadcrumbs in a bowl. Roll tablespoons of mixture into balls.

Step 2
Heat oil in a saucepan over medium-high heat. Add onion and celery . Cook, stirring, for 4 minutes or until onion has softened. Add sherry . Cook, stirring, for 1 to 2 minutes or until reduced by half. Stir in tomato paste , sugar and 6 cups cold water.

Step 3
Transfer mixture to the bowl of a 5 litre slow-cooker. Add meatballs. Cover. Turn slow-cooker to low. Cook for 6 hours or until meatballs are cooked through. Add pasta . Stir to combine. Cook, covered, for 45 minutes or until pasta is tender and sauce thickened. Season with salt and pepper.

Step 4
Serve with cheese and rocket.

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