Pasta and Meatballs

The possibilities are endless when we cook our Pasta and Meatballs at the same time. (You'll love the easy cleanup, too!)

Serves: 3

Cooking Time: 6 hr

Ingredients

• 1 (28-ounce) can tomato puree
• 1 (15-ounce) can tomato sauce
• 1 (4-ounce) can sliced mushrooms, drained and coarsely chopped
• 1 medium-sized onion, finely chopped
• 2 garlic cloves, 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 (capellini) pasta, broken into 4-inch pieces

Instructions

1. In a 3-1/2-quart (or larger) slow cooker, combine tomato puree, tomato sauce, mushrooms, onion, garlic, oregano, basil, and 1/2 teaspoon salt; mix well.
    
2. In a medium bowl, combine ground beef, bread crumbs, egg, and remaining 1/2 teaspoon salt; mix well then form into 1-inch balls.
    
3. Gently place meatbals in sauce; do not mix. Cover and cook on low setting for 5 to 8 hours.
    
4. Remove lid and add angel hair pasta; do not stir. Replace lid and increase setting to high.
    
5. Cook 1 hour then stir and serve.

Note

If you want to mellow the taste of the tomato sauce, add a teaspoon of sugar along with the tomato puree, or add a diced medium-sized carrot. (That adds sweetness and nice texture!)