Slow-Cooked Parmesan Pasta
Serving Size / Yield
- 1 lb ground beef, cooked
- 4 cans whole peeled tomatoes, 28 oz.
- 1/4 cup extra-virgin olive oil
- 4 Tbs butter
- 3 Tbs garlic, minced
- 1 tsp red pepper flakes
- 1 Tbs dried oregano
- 1 medium onion, split in half
- 1 large stem fresh basil
- salt and pepper
- 1/2 cup minced basil leaves
- 1 lb Spaghetti, Cooked
- 1 cup Parmesan
Place the tomatoes in a bowl and mash with a spoon until pieces are about a 1/2 thick.
Put all the ingredients in a crock pot, except for the pasta and cook on high for 4 hours.
Pour sauce over pasta and garnish with Parmesan cheese.