Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Yield: 8 Servings
Slowly but surely! This dish will be worth all your time and efforts! Give this recipe a try now and it would be the best decision you will ever make today! Have a blessed day, friends. Enjoy!
Ingredients:
2 pounds lean ground beef
1 medium yellow onion, diced
1 tsp garlic, minced
15 ounces marinara sauce
15 ounces stewed tomatoes
1 tsp dried basil
1 tsp dried oregano
1 tsp Italian seasoning
Red pepper flakes to taste
2 tbsp Worcestershire sauce
2 beef bouillon cubes
2 tbsp white sugar
Salt and pepper to taste
10 ounces frozen spinach, cooked
1 pound penne/rigatoni/bow tie pasta, cooked al dente
½ c Parmesan cheese, shredded
1 ½ c Mozzarella cheese, shredded
Directions:
Place a skillet on the stove and turn the heat to medium-high.
Add the beef and cook until brown. Discard any excess grease.
Remove the beef from the skillet onto a 6-quart slow cooker.
In the same skillet, add garlic and onions. Saute until aromatic and soft.
Remove from the skillet, then transfer them into the slow cooker with the beef.
Add tomatoes, marinara sauce, Italian seasoning, basil, Worcestershire sauce, red pepper flakes, sugar, bouillon cubes, and crumbled beef. Stir until well combined.
Season with salt and pepper to taste.
Cover and cook on low heat for 6 hours.
Refer to the directions provided on the package of the pasta on how to cook it. Drain and put it into the slow cooker.
Add the mozzarella cheese and Parmesan cheese. Stir until well mixed.
Cover and cook for another 30 minutes on high heat.
Add the spinach and stir until wilted completely.
Serve and enjoy!
Nutrition Facts:
Total Fat 7.1g 26% | Cholesterol 76.8mg 46% | Sodium 1048.6mg 21% | Total Carbohydrate 57.9g 17% | Dietary Fiber 4.9g | Sugars 10.7g 87% | Protein 43.7g 27% | Vitamin A 244.5µg 19% | Vitamin C 17.1mg
[penci_recipe]