SICILIAN MEATBALLS IN SPICY TOMATO SAUCE

SERVES 4 PREP 45 MINS COOK 8 HOURS

700g bottle passata 410g can crushed tomatoes 1 onion, finely chopped 45g can anchovies, drained ¼ tsp dried chilli flakes 3 garlic cloves, thinly sliced 2 cups water 1 cup chicken stock

cup torn oregano leaves 600g minced lamb 1 cup fresh breadcrumbs 2 tbsp pine nuts, chopped 1 tbsp finely grated lemon zest ¼ cup sultanas, chopped ¼ cup finely grated parmesan

cup basil leaves pasta, polenta or mash, to serve

1 Place passata, tomato, onion, anchovies, chilli, garlic, water, stock and half oregano in a 4.5-litre (18-cup) slow cooker. Stir to combine.

2 Using your hands, combine lamb, breadcrumbs, pine nuts, rind, sultanas, parmesan and remaining oregano in a large bowl. Roll level tbsps mixture into balls. Transfer to cooker. Cook, covered, on low 8 hours. Season to taste.

3 Serve meatballs topped with basil. Accompany with pasta, polenta or mash.