1½ pounds lean ground beef (browned & drained well)
4 cups of beef broth (not bullion)
(1) 15 ounce can of tomato sauce
(1) 12 ounce can of tomato paste
1/2 small onion - chopped
1 teaspoon dry oregano
2 teaspoons dry basil
½ teaspoon fennel seed (don't leave out)
2 teaspoons salt
1 tablespoons sugar (don't leave out)
½ teaspoon black pepper
small pinch of red chili flakes (optional)
¾ pound of rigatoni noodles
½ pound of mushrooms (thick sliced)
2 to 3 cups shredded cheese (Colby Jack, Mozzarella...etc)
1 cup of ricotta cheese
Brown the ground beef and onion - drain it very well. In a large crock pot: Mix the beef broth, tomato sauce, tomato paste, onion and spices. Use a whisk to mix the sauce together well, then stir in the meat and mushrooms. Cook on high for 4 hours.
After 4 hours, Stir in the DRY unboiled rigatoni, make sure you push them under the sauce (add a little extra hot water if necessary). Add the ricotta to the crock pot by spooning tablespoons of it in random spots and gently push down on the ricotta to submerge it as well (don't stir).
Continue to cook on low for 30 more minutes. Sprinkle the surface with shredded Colby jack cheese and put the lid back on for about 5 minutes or until cheese is nicely melted. Serve.
4 cups of beef broth (not bullion)
(1) 15 ounce can of tomato sauce
(1) 12 ounce can of tomato paste
1/2 small onion - chopped
1 teaspoon dry oregano
2 teaspoons dry basil
½ teaspoon fennel seed (don't leave out)
2 teaspoons salt
1 tablespoons sugar (don't leave out)
½ teaspoon black pepper
small pinch of red chili flakes (optional)
¾ pound of rigatoni noodles
½ pound of mushrooms (thick sliced)
2 to 3 cups shredded cheese (Colby Jack, Mozzarella...etc)
1 cup of ricotta cheese
Brown the ground beef and onion - drain it very well. In a large crock pot: Mix the beef broth, tomato sauce, tomato paste, onion and spices. Use a whisk to mix the sauce together well, then stir in the meat and mushrooms. Cook on high for 4 hours.
After 4 hours, Stir in the DRY unboiled rigatoni, make sure you push them under the sauce (add a little extra hot water if necessary). Add the ricotta to the crock pot by spooning tablespoons of it in random spots and gently push down on the ricotta to submerge it as well (don't stir).
Continue to cook on low for 30 more minutes. Sprinkle the surface with shredded Colby jack cheese and put the lid back on for about 5 minutes or until cheese is nicely melted. Serve.
Originated from: http://www.coleensrecipes.blogspot.com/
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