Rate this recipe
3.8/5
(14 Votes)
Ingredients
- 1 lb lean ground beef
- 2 whole carrots, diced
- 4 celery stalks, diced
- 1 medium onion, diced
- 2 clove garlic, minced
- 28 oz can crushed/chopped tomatoes
- 2 cans (14.5 oz each) beef broth or fresh beef stock
- 2 whole bay leaves
- 1 tsp dried oregano
- 1 tsp dried basil
- salt and pepper to taste
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 cup ditalini pasta, uncooked (or similar pasta shape)
- Parmesan cheese, grated
Details
Preparation
Step 1
1. Put everything except beans, pasta and cheese into a 6-quart slow cooker and stir, making sure to break up the ground beef.
2. Cook on low 7-8 hours or high 3-4 hours.
3. 30 minutes before the end, stir in beans (drained and rinsed) and pasta. Add more salt and pepper if desired.
4. Remove bay leaves before serving. Sprinkle grated parmesan on top.
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