Ingredients
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Lean Ground Beef: 1.5 pounds (about 700g)
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Yellow Onion: 1 large, chopped
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Green Bell Pepper: 1 medium, chopped (optional, for classic flavor)
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Garlic: 4 cloves, minced
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Diced Tomatoes: 1 (28-ounce) can, undrained
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Tomato Sauce: 1 (15-ounce) can
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Beef Broth: 2 cups, low-sodium
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Worcestershire Sauce: 2 tablespoons
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Italian Seasoning: 1 tablespoon
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Paprika: 1 teaspoon (smoked paprika adds a nice touch)
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Sugar: 1 teaspoon (optional, to balance tomato acidity)
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Salt & Freshly Ground Black Pepper: To taste
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Elbow Macaroni: 1.5 cups, uncooked
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Sharp Cheddar Cheese: 1.5 cups, shredded (plus more for topping)
Instructions
Step 1: Brown the Beef and Vegetables
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Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is no longer pink, about 5-7 minutes.
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Drain off any excess grease from the skillet.
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Add the chopped onion and green bell pepper (if using) to the skillet with the beef. Cook for 4-5 minutes, until the vegetables begin to soften.
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Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Combine in the Slow Cooker
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Transfer the cooked beef and vegetable mixture to the basin of a 6-quart or larger slow cooker.
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Pour in the undrained diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce.
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Add the Italian seasoning, paprika, sugar (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
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Stir everything together until well combined.
Step 3: Slow Cook the Sauce
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Secure the lid on the slow cooker.
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Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. This long simmer allows the flavors to meld and the beef to become exceptionally tender.
Step 4: Cook the Pasta
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About 30-40 minutes before the cooking time is up, stir the uncooked elbow macaroni directly into the slow cooker.
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Turn the slow cooker setting to HIGH (if it isn’t already).
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Replace the lid and continue to cook for another 30-40 minutes, or until the pasta is tender. The pasta will absorb some of the liquid and cook right in the sauce.
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Alternative Method: If you are worried about mushy pasta or want to control the texture perfectly, you can cook the macaroni separately on the stovetop according to package directions. Drain it and stir it into the finished Slumgullion just before serving.
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Step 5: Add the Cheese and Serve
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Once the pasta is tender, turn off the slow cooker.
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Stir in 1 cup of the shredded cheddar cheese until it is melted and creamy.
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Taste and adjust the seasoning with more salt and pepper if needed.
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Ladle the hot Slumgullion into bowls and top with the remaining 1/2 cup of shredded cheese. Serve immediately.
Nutrition
- Serving Size: one normal portion
- Calories: 550 - 650 kcal
- Sugar: 8g - 12g
- Sodium: 900mg - 1200mg
- Fat: 25g - 35g
- Saturated Fat: 12g - 18g
- Carbohydrates: 35g - 45g
- Fiber: 4g - 6g
- Protein: 35g - 40g
- Cholesterol: 100mg - 120mg