Ingredients:

  • 1.5 lbs Lean Ground Beef (90/10)
  • 1 Large Yellow Onion, finely diced
  • 4 Cloves Garlic, smashed and minced
  • 1 tsp Kosher Salt
  • 0.5 tsp Black Pepper
  • 28 oz Crushed Tomatoes
  • 2 tbsp Tomato Paste
  • 1 cup Beef Bone Broth
  • 1 tbsp Italian Seasoning
  • 1 tbsp Balsamic Vinegar
  • 12 oz Dry Pasta (Penne or Rotini)
  • 0.5 cup Freshly Grated Parmesan
  • 1 handful Fresh Basil, torn

Instructions:

  1. Brown the 1.5 lbs Lean Ground Beef in a skillet over medium high heat until it starts to sizzle and turn dark brown.
  2. Add the diced Large Yellow Onion to the beef fat and cook until translucent and soft.
  3. Stir in the 4 Cloves Garlic, 2 tbsp Tomato Paste, 1 tsp Kosher Salt, and 0.5 tsp Black Pepper until the paste turns a dark brick red.
  4. Place the beef mixture into the slow cooker and pour in the 28 oz Crushed Tomatoes.
  5. Pour in the 1 cup Beef Bone Broth and 1 tbsp Balsamic Vinegar, stirring to combine everything.
  6. Cover and cook on LOW for 6 hours until the sauce is thick and fragrant.
  7. Stir in the 12 oz Dry Pasta, ensuring every noodle is submerged in the liquid.
  8. Increase heat to HIGH and cook for 20-30 minutes until the pasta is tender but still has a bite.
  9. Stir in the 0.5 cup Freshly Grated Parmesan until the sauce looks velvety and glossy.
  10. Top with the torn handful of Fresh Basil until the herb's scent fills the room.