To the slow cooker, add pepperoni, garlic, tomato paste, passata, Italian herbs, 1 cup beef stock, and basil. Stir well to combine.
150 g pepperoni, 3 garlic cloves, 2 tablespoons tomato paste, 700 g passata, 2 tablespoons Italian herbs, 1 cup beef stock, 1/4 cup basil
Cover and cook on high for 2.5–3 hours, until the sauce is rich and fragrant.
In the final 30 minutes of cooking, stir in the penne pasta and additional 1 cup of beef stock. Mix well to coat the pasta and ensure it’s mostly submerged. Stir once or twice during this time to prevent sticking.
350 g penne pasta, 1.5 cups beef stock
Once the pasta is tender, scatter over grated cheese then add some fresh basil and mozzarella slices. Replace the lid for 10–15 minutes, until the cheese is melted and bubbly.
1 cup tasty cheese, 1/4 cup basil, 100 g mozzarella cheese
