Instructions
Step 1: In a skillet over medium heat, cook ground beef and diced onion until browned. Add garlic and cook for 1 minute. Drain excess grease.
Step 2: Transfer the beef mixture to the slow cooker. Add crushed tomatoes, diced tomatoes, beef broth, oregano, basil, salt, and pepper. Stir to combine.
Step 3: Cover and cook on low for 6-7 hours or on high for 3-4 hours.
Step 4: About 30 minutes before serving, stir in the uncooked pasta. Cover and cook on high for 20-30 minutes, or until the pasta is tender.
Step 5: Stir in mozzarella cheese and top with Parmesan. Let sit for 5 minutes to melt. Garnish with fresh basil if desired.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the sauce.
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