Ingredients
Scale
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) diced tomatoes
- 1 cup beef broth
- 2 cups elbow macaroni
- 1 tsp paprika
- Salt and pepper to taste
- Optional: shredded cheese and chopped parsley for garnish
Instructions
- In a skillet, brown the ground beef with onions and garlic until cooked through. Drain excess fat if necessary.
- Transfer the beef mixture to the slow cooker. Add diced tomatoes, beef broth, paprika, salt, and pepper. Stir to combine.
- Cover and cook on low for 4 hours.
- Cook the pasta separately according to package instructions until al dente. Drain and add to the slow cooker. Stir well and cook for an additional 30 minutes.
- Serve hot, garnished with shredded cheese and parsley if desired.
Notes
- You can substitute ground turkey or chicken for a leaner version.
- Add a dash of hot sauce for some extra spice.
- This dish pairs well with crusty bread and a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 430 kcal Kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: fifty-five grams
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 85 mg