SLOW COOKER PASTA AND BEEF
1 large Onion, chopped
2 lbs. Ground beef, extra-lean (90%-93%)
Salt and pepper to taste
1 jar Robert Rothschild Farm Roasted Portabella & Roma Tomato Pasta Sauce
1 lb. Penne or other uncooked pasta
1/4 cup Parmesan cheese, finely grated
2 Tbsp. Basil, fresh, chopped
Black pepper, freshly ground, to taste
Coat the inside of the slow cooker with spray. Put onion in pot of slow cooker. Crumble ground beef on top, season with salt and pepper and pour pasta sauce over beef. Cover and cook for 4 hours on high or 8 hours on low. Break up any large pieces of beef with a wooden spoon.
Bring a pot of salted water to a boil. Cook pasta according to package directions, stirring often, until al dente. Drain and transfer to a serving bowl. Spoon meat sauce over each portion of pasta. Serve with Parmesan cheese, basil and freshly ground pepper.
Makes about 2 1/2 quarts meat sauce. The sauce may be cooled, divided and frozen for up to 3 months in freezer storage bags to use as a time saver.