Ingredients :
- 1 1/2 Pounds Ground Beef
- 1 15-oz Can Tomato Sauce
- 1 15-oz Can Petite Diced Tomatoes
- 1/2 Green Pepper diced
- 1/2 White Onion diced
- 3 Cloves Garlic finely minced
- 2 teaspoons Worcestershire sauce
- 1 Bay Leaf
- 1 Tablespoon Tomato Paste
- 1 teaspoon Paprika Powder
- 1 teaspoon Italian Seasoning
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 5 Cups Beef Broth
- 8 Ounces Elbow Macaroni uncooked
- Optional: 2 cups of cheddar cheese
Instructions :
- Cook and crumble the beef in a medium skillet over medium heat until fully brown then drain the grease from the pan and pour the meat into a slow cooker.
- Add the tomato sauce, diced tomatoes, green pepper, onion, garlic, Worcestershire sauce, bay leaf, tomato paste, paprika, Italian seasoning, salt and pepper.
- Pour in the beef broth then stir well to combine.
- Cover the pot with the lid then cook in high for 4 hours or on low for 7 hours.
- Stir in the pasta and cook on high for another hour, stirring halfway through to ensure even cooking.
- Turn the crockpot off and stir in the cheese if desired then serve with freshly minced parsley and sliced bread if desired.
