250 grams of mozzarella cheese ( I buy the mozzarella ball/pear and slice it myself
2 x 680g bottles of Passata tomato sauce
2 Tbsp Italian mixed herbs
Salt and pepper to taste
1Pound out the meat and season with salt and pepper.
2Add 3 eggs to the stuffing and mix well.
3Lay meat out and start layering the ingredients. Prosciutto, spinach, basil, mozzarella and then stuffing mixture. Fold the ends of the prosciutto over the filling ( to stop it from leaking out) then roll up and secure with toothpicks.
4Add pasatta, 4 basil leaves, 2 tablespoons of Italian mixed herbs and some salt and pepper to the slow cooker.