|15 min||6 h||8|
|454 gm||Beef, ground, extra lean (grass-fed - organic)|
|1 1/2 cup||White onion (chopped)|
|2 clove(s)||Garlic (minced)|
|415 ml||Beef broth (stock), low-sodium|
|1 tbsp||Worcestershire sauce (optional)|
|1 can(s) (28oz)||Diced tomatoes, canned|
|769 ml||Tomato-Basil pasta sauce|
|1 cup chopped||Red bell pepper (1 medium pepper)|
|1 cup||Frozen spinach (chopped)|
|3 cup||Pasta, macaroni, elbow, whole wheat, dry (can use any whole grain pasta)|
1. In a large nonstick pan or soup pot, cook the ground beef (seasoned with salt and pepper) and onions, breaking up the beef into small crumbles, until the beef is no longer pink, about 5 minutes. Add the garlic and cook, stirring constantly, 1 more minute.
2. Scrape the mixture into your slow cooker. Add the broth, Worcestershire sauce (if using), tomatoes, pasta sauce, red bell pepper and spinach. Cover and cook on Low for 4 to 6 hours. Stir in the cooked macaroni. Cover and continue to cook until heated through, 10 to 15 minutes.
Ideal Slow Cooker Size: 5 to 6 Quart.
Weight Watchers Friendly