Slow-Cooker Macaroni and Beef

Ingredients

• 4 servings pepper black freshly ground to taste
• 56 oz tomatoes crushed canned
• 2 pounds extra-lean ground beef (90%-93%)
• 2 tablespoons basil fresh chopped
• 8 ounces gemelli uncooked
• 1 teaspoon kosher salt 
• 1 large onion chopped
• 0.3 cup parmesan cheese finely grated

Equipment

• bowl
• pot
• wooden spoon
• slow cooker

Directions

1. Put onion in pot of slow cooker. Crumble ground beef on top and pour tomatoes over beef. Cover and cook for 4 hours on high or 8 hours on low. Break up any large pieces of beef with a wooden spoon. Season with salt.
2. Remove half of sauce and reserve for another recipe; keep remaining sauce warm in slow cooker. (Makes about 2 1/2 quarts meat sauce.)
3. Bring a pot of salted water to a boil. Cook pasta according to package directions, stirring often, until al dente.
4. Drain and transfer to four shallow bowls. Spoon meat sauce over each portion of pasta.
5. Serve with Parmesan cheese, basil and freshly ground pepper.