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Beef Ragu with Penne

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

 

Hands-on time 8 mins
Total time 4 hrs, 8 mins
Yield Makes 4 Servings
Nothing gives comfort like the lingering aroma of Beef Ragu with Penne in your slow cooker.

Ingredients

  • 1 large onion, chopped
  • 2 pounds ground beef
  • 2 (28-oz.) cans crushed tomatoes
  • 1 teaspoon kosher salt
  • 1 (16-oz.) package penne pasta
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons chopped fresh basil

How to Make It

  1. Place onion in a 5-qt. slow cooker. Crumble ground beef over onion, and add tomatoes. Cover and cook on High for 4 hours or on Low 8 hours. Break up any large pieces of beef with a wooden spoon; stir in salt. Remove half of sauce, and reserve for another use; keep remaining sauce warm in slow cooker.

  2. Cook penne pasta according to package directions. Drain and transfer to 4 shallow bowls. Spoon meat sauce over each portion of pasta. Serve with Parmesan cheese, chopped fresh basil, and freshly ground black pepper to taste.

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