Slow Cooker Meatballs in Tomato Sauce

Two 28-ounce cans whole tomatoes

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons tomato paste
• 1 large basil sprig plus 2 tablespoons thinly sliced basil leaves
• 1/4 teaspoon crushed red pepper
• 4 garlic cloves, minced
• 2 pounds ground beef chuck
• 3 tablespoons dry bread crumbs
• 1 egg, lightly beaten
• 3 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving

Kosher salt and freshly ground pepper

1. 1. Using your hands, crush the tomatoes into a slow cooker and add their juices. Add the olive oil, tomato paste, basil sprig, crushed red pepper and half of the garlic. Cover and cook on high for 3 hours, until the tomato sauce is very flavorful.
2. 2. Meanwhile, in a large bowl, mix the ground chuck with the remaining garlic and the bread crumbs, egg, 3 tablespoons of Parmigiano-Reggiano, 1 tablespoon of kosher salt and 1/2 teaspoon of pepper. Roll the mixture into 18 meatballs, being careful not to pack them too firmly.
3. 3. Add the meatballs to the sauce. Cover and cook on high for 1 hour longer, until no trace of pink remains in the center of the meatballs. Discard the basil sprig. Add 1 tablespoon of the sliced basil to the sauce and season with salt and pepper. Spoon the meatballs into bowls, sprinkle with the remaining 1 tablespoon of sliced basil and serve, passing grated cheese at the table.