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Pasta and Meatballs

1 28 oz. can tomato puree
1 15 oz. can tomato sauce
1 4 oz. can sliced mushrooms -- drained and coarsely chopped
1 medium onion -- finely chopped
2 cloves garlic -- 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 pasta -- broken into 4-inch pieces


In a slow cooker, combine the tomato puree, tomato sauce, mushrooms, onion, garlic, oregano, basil, and 1/2 teaspoon salt; mix well. In a medium-sized bowl, combine the ground beef, bread crumbs, egg, and the remaining 1/2 teaspoon salt; mix well and form into 1-inch balls. Gently place the meatballs in the sauce; do not mix. Cover and cook on the Low setting for 5 to 8 hours. Remove the cover and add the angel hair pasta; do not stir. Replace the cover and increase the setting to High. Cook for 1 hour, then stir and serve.

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