Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 2 cups uncooked elbow macaroni
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups beef broth
Instructions
- Brown the ground beef in a skillet over medium heat, then drain excess fat.
- Add chopped onion and minced garlic; cook until translucent.
- Transfer the beef mixture to the slow cooker.
- Pour in tomato sauce, diced tomatoes, beef broth, and seasonings.
- Cover and cook on low for 4-6 hours.
- Add uncooked pasta during the last 30 minutes of cooking, stirring well.
- Cook until the pasta is tender and the sauce has thickened.
Notes
- For a spicier version, add a pinch of red pepper flakes.
- Stir in shredded cheese before serving for a creamy touch.
- This dish can be made gluten-free by using gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg