Pasta and Meatballs
- SERVES
- 3
- COOK TIME
- 6 Hr
The possibilities are endless when we cook our Pasta and Meatballs at the same time. (You'll love the easy cleanup, too!)
What You'll Need
- 1 (28-ounce) can tomato puree
- 1 (15-ounce) can tomato sauce
- 1 (4-ounce) can sliced mushrooms, drained and coarsely chopped
- 1 medium-sized onion, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1 teaspoon salt, divided
- 1 pound ground beef
- 1/4 cup seasoned bread crumbs
- 1 egg
- 1/2 pound angel hair (capellini) pasta, broken into 4-inch pieces
What to Do
- In a 3-1/2-quart (or larger) slow cooker, combine tomato puree, tomato sauce, mushrooms, onion, garlic, oregano, basil, and 1/2 teaspoon salt; mix well.
- In a medium bowl, combine ground beef, bread crumbs, egg, and remaining 1/2 teaspoon salt; mix well then form into 1-inch balls.
- Gently place meatbals in sauce; do not mix. Cover and cook on low setting for 5 to 8 hours.
- Remove lid and add angel hair pasta; do not stir. Replace lid and increase setting to high.
- Cook 1 hour then stir and serve.
Note
If you want to mellow the taste of the tomato sauce, add a teaspoon of sugar along with the tomato puree, or add a diced medium-sized carrot. (That adds sweetness and nice texture!)
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Vera1449
Jul 25, 2011
cooking the pasta in the sauce doesn't appeal to me. Pasta is starchy and would ruin the sauce. Pour the sauce over cooked pasta. Adding italian sausages or some spare ribs will also enhance the taste of the sauce, Italians always add pork for flavor.
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