Description
Rich garlic and caramelized beef meld with herb-studded tomatoes and penne in a slow cooker, finished under a blanket of Parmesan and fresh parsley for a warm, comforting dinner.
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 can diced tomatoes 14 ounces
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces penne pasta
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a skillet over medium heat and brown the ground beef with the chopped onion and minced garlic until the beef is no longer pink, about 5 minutes.
- Transfer the beef mixture to the slow cooker and stir in the diced tomatoes, beef broth, dried oregano, dried basil, salt, and black pepper.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- About 30 minutes before serving, add the penne pasta to the slow cooker and stir to combine.
- Replace the lid and continue cooking until the pasta is tender, about 20 to 30 minutes more.
- Stir in the grated Parmesan cheese and chopped fresh parsley just before serving.
Notes
- Adjust seasonings to taste if you prefer more garlic or herbs.
- Use gluten-free pasta to make this dish gluten-free.
- For a creamier sauce, stir in a splash of heavy cream before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.