Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 2 cups uncooked pasta (elbow macaroni or rotini)
- 1 cup sliced bell peppers (red or green)
Instructions
- In a skillet, cook ground beef until browned. Drain excess fat.
- Transfer beef to the crock pot and add onion, garlic, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, oregano, basil, and black pepper.
- Stir to combine, then cover and cook on low for 6-8 hours.
- Add uncooked pasta and bell peppers to the crock pot, stir well.
- Cover and cook on high for another 30-40 minutes until pasta is tender.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Feel free to substitute ground turkey or chicken for a leaner option.
- For a spicy kick, add diced jalapeños or red pepper flakes.
- Leftovers taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Comfort food, Family-friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg