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Category: Main Course
Slow-Cooker Macaroni and Beef - TastyPlanner.com
Chef: Cowden
Corkscrew pasta with beef and tomato sauce.
Recipe Source: All You Magazine
Ingredients
1 large onion, chopped
2 lb. extra-lean (90%-93%) ground beef
2 (28 oz.) cans crushed tomatoes
1 tsp. kosher salt
8 oz. uncooked gemelli, cellentani, or other corkscrew pasta
1/4 cup finely grated Parmesan cheese
2 Tbsp. chopped fresh basil
freshly ground black pepper, to taste
Instructions
Put onion in pot of slow cooker. Crumble ground beef on top and pour tomatoes over beef. Cover and cook for 8 hours on low. Break up any large pieces of beef with a wooden spoon. Season with salt. Remove half of sauce and reserve for another recipe. Keep remaining sauce warm in slow cooker. (Makes about 2 and 1/2 quarts meat sauce.)
Bring a pot of salted water to a boil. Cook pasta according to package directions, stirring often, until al dente. Drain and transfer to four shallow bowls. Spoon meat sauce over each portion of pasta. Serve with Parmesan cheese, basil, and freshly ground pepper.
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