Slow Cooker Penne with Mushroom-Beef Sauce

Slow cooker penne with mushroom-beef sauce. This slow cooker penne with mushroom-beef sauce is the perfect dish to make for friends and family. Plus, it’s one of those dishes that you can leave on the counter and just let it do its thing.

Slow cookers are all the rage these days and for good reason. They make cooking easy and convenient.

A slow cooker is an appliance that makes cooking easy and convenient. It has been around for a while now, but it has become more popular in recent years.

Slow cookers are not just used to make soups and stews, they can also be used to make pasta sauce or penne noodles. They are perfect if you want to spend the day doing other things and come home to a cooked meal. You have many different options for cooking with a crock-pot, including meat, seafood, or vegetables. The only limit is your imagination and what you have on hand. A crock-pot can also be used as a rice cooker if you so desire. Rice Cookers are typically much more expensive than their slow cooker counterparts, and they are not as versatile. Some models of rice cookers are only for white rice and not for brown rice, which can be a problem for many vegetarians.

What are some recipes that are similar to penne with mushroom-beef sauce?

Some recipes that are similar to penne with mushroom-beef sauce are pasta with beef and tomato sauce, spaghetti with meatballs, and macaroni and cheese.

Can I make this dish vegan?

Making vegan penne with mushroom-beef sauce is not an easy feat. However, it is possible and you can make it without any animal products.

The first thing that you need to do is replace the ground beef in the recipe with a vegan protein substitute like tofu, tempeh, or seitan. You can also use soy crumbles for a more meaty texture. You can also add mushrooms for additional flavor and texture.

Slow Cooker Penne with Mushroom-Beef Sauce

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Ingredients

• 1 ½ pounds (720 g) extra-lean beef
• 2 cans (15 oz (450 ml) each)) tomato sauce
• 2 cans (14 ½ oz (435 ml)) each diced tomatoes with roasted garlic and sweet onion, undrained
• 2 cans (6 oz (180 ml) each) sliced mushrooms
• 2 ½ cups frozen pepper stir-fry, thawed and drained
• 1 cup (250 ml) nonfat beef broth
• 2 tablespoons light brown sugar
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1 teaspoon minced garlic
• 16 oz (480 g) penne pasta, cooked and drained
• 1 cup Parmesan cheese

Method