Slow-Cooker Macaroni and Beef

Prep Time: 5 minutes
Cook Time: 8 hours
Yield: 4 Servings

Ingredients

• 1  large onion, chopped
• 2  pounds  extra-lean (90%-93%) ground beef
• 2  (28 oz.) cans crushed tomatoes
• 1  teaspoon  kosher salt
• 8  ounces  uncooked gemelli, cellentani or other corkscrew pasta
• 1/4  cup  finely grated Parmesan cheese
• 2  tablespoons  chopped fresh basil
• Freshly ground black pepper, to taste

Preparation

Put onion in pot of slow cooker. Crumble ground beef on top and pour tomatoes over beef. Cover and cook for 4 hours on high or 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 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.

Nutritional Information

Calories:

738

Fat:

23g (sat 9g)

Protein:

64g

Carbohydrate:

64g

Fiber:

13g

Cholesterol:

84mg

Sodium:

1mg