Slow Cooker Creamy Beef-Mushroom Pasta Recipe

Slow cooker creamy beef-mushroom pasta recipe. Ground beef with mushrooms, cooked pasta, and cheese cooked in a slow cooker. You may also like Spaghetti Sauce:

Slow Cooker Spaghetti Sauce Recipe

makes 10-12 servings

Ingredients: 1 pound (480 g) ground beef, browned and drained, 3/4 cup (180 ml) chopped yellow onions, 1 garlic clove, peeled and minced, 3 tablespoons (45 ml) cooking oil, 2 6 oz (180 ml each) cans tomato paste, 1 tablespoon (15 ml) granulated sugar, 1½ teaspoons (7 ml) each: salt and dried oregano, 1/2 teaspoon (3 ml) freshly ground black pepper, 1 bay leaf, 2 quarts (2 l0 tomato sauce

Instructions: In a 4-6 quart (4-6 L) slow cooker, combine all ingredients. Mix well. Cover the cooker and cook on a low-heat setting for 8-10 hours. Turn off the slow cooker and open the lid. Discard bay leaf, then stir the beef mixture well. Serve with cooked spaghetti.

Slow Cooker Italian Vegetable Pasta Sauce Recipe

Makes 2½ quarts (2½ L)

Ingredients: 3 tablespoons (45 ml) olive oil, 1 cup (250 ml) chopped fresh parsley, 3 ribs celery, chopped, 1 medium yellow onion, peeled and chopped, 2 garlic cloves, peeled and minced, 2-inch (5 cm)  sprig fresh rosemary, 2 fresh sage leaves, 33 oz (990 ml) tomato sauce, 32 oz (960 ml) can chopped tomatoes, undrained, 1 small dried hot chili pepper, 1/4 pound (120 g) fresh mushrooms, sliced, 1½ teaspoon salt

Instructions: Heat olive oil in a large nonstick skillet over medium heat. Add parsley, celery, yellow onion, garlic, rosemary, and sage. Sauté, stirring occasionally until vegetables are tender. Remove cooked vegetables from the skillet and transfer to the slow cooker.

Stir in undrained tomatoes, chili pepper, mushrooms, and salt. Cover the slow cooker and cook on a low-heat setting for 12-18 hours, or on high for 5-6 hours.

Slow Cooker Creamy Beef-Mushroom Pasta Recipe

Ingredients

• 1 cup chopped yellow onions
• 1 tablespoon unsalted butter
• 1/4 pound (120 g) sliced fresh mushrooms
• 2 teaspoons dried oregano
• 1 pound (480 g) ground beef, browned and drained
• 12 oz (360 g) pasta, cooked and drained
• 1/2 cup (125 ml) water
• 2 cups shredded Cheddar cheese
• 1/4 cup grated Parmesan cheese
• 10¾ oz (325 ml) cream of mushroom soup

Method