Ingredients:
1.5 lbs. lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 28 oz. can peeled tomatoes, in thick tomato puree
1 15 oz. can tomato sauce
2 teaspoons Italian seasoning
1/4 teaspoon pepper
1 lb. bow-tie pasta or fettuccine, freshly cooked
1 10 oz. pkg froz.en chopped spinach, defrosted and squeezed to remove excess moisture
2 cups ricotta cheese
1/2 cup freshly grated Parmesan cheese
Directions:
1. In a large skillet over medium-high heat, cook the ground beef, onion and garlic,stirring often to break up lumps, until the meat loses its pink color, about 5 minutes.
2. Tilt the pan to drain off excess fat, then transfer the beef mixture to a3.5-qt slow cooker.
3. Add the tomatoes with their puree, the tomato sauce, Italian seasoning, and pepper, stirring to break up the tomatoes with the side of a spoon.
4. Cover and slow cook for 7 to 8 hours on low.
5. Skim the fat from the surface of the meat sauce. Stir in the cooked pasta, spinach, and ricotta and Parmesan cheeses, and slow cook for 5 more minutes.
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