Beef and Veggie Pasta

  • 1 sweet onion, chopped
  • 6 cloves garlic, minced
  • 3 pounds lean ground beef
  • 1 1/2 t dried basil leaves
  • 1 1/2 t dried oregano leaves
  • 1 1/2 t dried thyme leaves
  • 1 1/2 t Italian seasoning
  • 3 cans (15 oz.) diced tomatoes
  • 20 oz. beef broth
  • 1 1/2 C water
  • 1 1/2 pounds carrots, sliced
  • 2 1/2 C pasta, your choice
  • 32 oz. frozen peas
  • grated Parmesan cheese

Saute onion in coconut oil over medium-high heat until half-cooked. Add garlic; cook for 3 or 4 minutes. Add ground beef. Cook, drain, rinse, and add to slow cooker, along with seasonings, tomatoes, broth, and carrots.  Cover and cook on low for 4 hours.  Add pasta and peas to slow cooker.  Cook on high for an additional hour.  Sprinkle Parmesan cheese over top to serve.

(adapted from Favorite All Time Recipes)

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