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Ingredients: 1 ½ lbs lean ground beef 1 medium onion, chopped 2 garlic cloves, minced 1 28 oz can peeled tomatoes, in thick tomato puree 1 15 oz can tomato sauce 2 tsp Italian seasoning 1/4 tsp pepper 1 lb bow-tie pasta or fettucine, freshly cooked 1 10 oz pkg frozen chopped spinach, defrosted and squeezed to remove excess moisture 2 cups ricotta cheese 1/2 cup freshly grated Parmesan cheese Method: In a large skillet over medium-high heat, cook the ground beef, onion and garlic, stirring often to break up lumps, until the meat loses its pink color, about 5 minutes. Tilt the pan to drain off excess fat, then transfer the beef mixture to a 3.5-qt slow cooker. Add the tomatoes with their puree, the tomato sauce, Italian seasoning, and pepper, stirring to break up the tomatoes with the side of a spoon. Cover and slow cook for 7 to 8 hours on low. Skim the fat from the surface of the meat sauce. Stir in the cooked pasta, spinach, and ricotta and Parmesan cheeses, and slow cook for 5 more minutes. |
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