Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 8 ounces cooked pasta (elbow macaroni or similar)
- 1 cup shredded cheddar cheese
Instructions
- In a skillet, brown the ground beef over medium heat until cooked through, then drain excess fat.
- Add chopped onions and minced garlic to the skillet; cook until softened.
- Transfer beef mixture to the slow cooker, add tomato sauce, diced tomatoes, beef broth, paprika, oregano, and basil.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 15 minutes before serving, stir in cooked pasta and top with shredded cheddar cheese. Cover and let the cheese melt.
Notes
- Use your favorite pasta shape for variation.
- For extra flavor, add a dash of hot sauce or a sprinkle of crushed red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 580 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 100 mg