Ingredients
- 2 tablespoons vegetable oil
- 1 large sweet onion, chopped
- 2 cloves garlic, minced
- 2 1/2 pounds lean ground beef
- 1 can (28 ounces) tomato puree
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 1 bay leaf
- 2 tablespoons paprika
- 1 teaspoon salt
- ¾ teaspoon coarse black pepper
- 1 box (16 ounces) elbow macaroni
- 1 package (8 ounces) shredded cheddar, divided
Directions
- In a large skillet over medium-high, heat oil. Add onion and garlic. Cook until onion is translucent, about 3 minutes. Stir in ground beef, cooking until browned, about 5 minutes. Drain fat if necessary.
- Add meat mixture to slow cooker crock with tomato puree, tomato sauce, diced tomatoes, bay leaf, paprika, salt and black pepper.
- Cover slow cooker and cook on HIGH for 3 1/2 to 4 hours or LOW for 7 to 8 hours.
- Meanwhile, cook pasta to al dente according to package directions. Drain and stir into crock with 1 cup shredded cheese.
- Top with remaining 1 cup shredded cheddar.
Serves: 10
