Sunday dinner of meatballs with meat sauce in a slow cooker

Ingredients:

Meatballs

• 0.5 kg of ground beef tenderloin
• 0.5 tbsp. grated parmesan
• 1/4 cup plain breadcrumbs
• 1/4 cup milk
• 1/4 cup chopped fresh flat-leaf parsley
• 2 cloves garlic, grated
• 1 large egg
• For serving: pasta or polenta
• Special equipment: multicooker with a capacity of 6-8 liters.

Sauce

• 1 kg beef ribs with meat (short ribs)
• 0.5 kg of meaty pork ribs
• 1 tbsp. l. olive oil
• 1 large onion, finely chopped
• 6 cloves garlic, finely chopped
• 0.5 cup tomato paste
• 0.5 cups dry red wine
• 1 can (800g) of canned peeled tomatoes in their own juice
• 4 sweet or spicy Italian sausages
• Red pepper flakes, optional

Preparation:

1. For the sauceAdd oil to a 6-quart slow cooker and set the cooker to saute. Add the beef ribs and brown thoroughly. Transfer to a plate, add the pork ribs and brown thoroughly. Transfer to a plate. Add the onion and garlic and cook, stirring frequently, until the onion is golden and the garlic is soft, about 5 minutes. Add the tomato paste and stir well to coat the onion. Pour in the wine and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook until the sauce has reduced by half, about 2 minutes.
2. Stir in the tomatoes, then add the beef, pork, sausage, 1 tablespoon salt, a little ground black pepper and a pinch of red pepper flakes, if using.
3. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure and cook for 50 minutes.
4. For meatballs: Meanwhile, in a medium bowl, combine the ground meat, Parmesan, breadcrumbs, milk, parsley, garlic, egg, a little salt and ground black pepper, and mix well with a wooden spoon. Form into balls 2.5-5 cm in diameter.
5. After the pressure cooker cycle is complete, follow the manufacturer's instructions for quick pressure release and wait for the quick release cycle to complete. Be careful not to burn yourself with residual steam when unlocking and opening the lid.
6. Carefully remove the beef, pork, and sausage. Skim off any excess fat from the sauce and discard. When the meat is cool enough to handle, remove and discard any bones and excess fat. Cut the meat and sausage into pieces. Return the meat to the sauce and add the meatballs to the slow cooker. Close the lid and pressure cook on high pressure for 5 minutes.
7. After the pressure cooker cycle is complete, follow the manufacturer's instructions for quick pressure release and wait for the quick release cycle to complete. Carefully, to avoid scalding from any remaining steam, unlock and open the lid. Season with salt and pepper. Serve with pasta or polenta.