This is an awesome dish to take to potluck dinners. The last one I went to was for my son’s basketball team. They had finished out the season in first place so I wanted to make something special that they probably had never had before. I was sure to double the batch because I just knew it was going to be a huge hit…and it was. Even with the extras the whole pan was emptied right out. Check out what they are saying about this recipe over at Group Recipes:
“Great idea to use the Crock pot!”
If you can put dinner in the crock pot, it’s a great meal idea as far as I am concerned!
Ingredients
1-1/2 pounds lean ground beef
1 medium white onion chopped
2 garlic cloves minced
28 ounce can peeled tomatoes in thick puree
15 ounce can Hunt’s tomato sauce
2 teaspoons Italian herb seasoning
1/4 teaspoon freshly ground black pepper
1 pound bow tie pasta freshly cooked
10 ounces frozen chopped spinach thawed and squeezed dry
2 cups Calabro ricotta cheese
1/2 cup freshly grated imported parmesan cheese
Instructions
In a large skillet over medium high heat cook the ground beef, onion and garlic stirring often to break up lumps for 5 minutes. Tilt pan to drain off excess fat then transfer beef mixture to a small slow cooker.
Add tomatoes with their puree, tomato sauce, Italian seasoning and pepper stirring to break up tomatoes with the side of a spoon. Cover and slow cook for 8 hours on low.
Skim the fat from the surface of the meat sauce then stir in the cooked pasta, spinach, ricotta and Parmesan cheese and slow cook for 5 minutes.
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Quick Tip: Put a new spin on it and substitute pasta for frozen raviolis.
Thanks again to Group Recipes for this scrumptious recipe.
This is NOT ravioli. It’s just bow tie pasta with meat sauce