Slow Cooker Ragu w. Pasta

5 from 1 vote

Prep Time3 10

Cook Time30

Hands off Cook Time6

Servings: people

2 lbs lean ground beef
1 large yellow onion chopped
1 garlic clove minced
1 large carrot chopped
2 14.5 oz canes Tuttorosso Stewed Tomatoes Basil, Garlic & Oregano *substitute in notes
1 tbs Tuttorosso Tomato Paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon red pepper flakes
2 tbs Worcestershire sauce
1 tbs sugar
2 beef bouillon cubes
salt & pepper
16 oz Penne Pasta (or pasta of choice) cook & drain when sauce is finishing in crockpot
1 cup Red Wine *
1 cup grated Parmesan Cheese
2 cups Shredded Mozzarella Cheese
3 cups Fresh Baby Spinach

1. Prep Sauce for Slow Cooker: Prep all of your vegetables. In a large skillet over medium high heat, brown beef until cooked with a pinch of salt; drain any fat. Remove beef from skillet and sauté onions & garlic with another pinch salt until onions are translucent.
2. Slow Cooker Ragu: Place onions & beef in your slow cooker. Pour stewed tomatoes, crushed tomatoes, dried basil, oregano & pepper flakes, & bouillon cubes over beef & onions. Season with salt & pepper. Stir to mix well. Cook on low for 6 hours. Cook & drain your noodles before sauce is ready.
3. Add Pasta & Serve: In a large pot, add cooked & drained pasta, 1 cup red wine, parmesan & mozzarella cheeses. Cook medium-high 30 minutes to melt the cheese & cook the wine. Add spinach and stir until wilted (a few final minutes). Serve.

Homecook Tips:

You can substitute 2 14.5oz cans of Tuttorosso Stewed Tomatoes Basil, Garlic & Oregano with 1 28oz can Tuttorosso Crushed Tomatoes with Basil. You can also use your favorite brand of tomatoes with similar ingredients.
Substitute for red wine: Since it is a larger amount (1 cup), I like ½ cup of a tart, unsweetened juice like grape or cranberry & ½ cup broth (beef or veg). You can also do 1 cup of broth entirely.