Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot.
Brown the meat on the stovetop, and drain well. Let it cool a bit.
Chop up the carrots, onion, and celery. Add it to the empty crockpot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat.
Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.
Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.
Serve with a bit of parmesan cheese if you have it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (9429g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2235 (58%)|
|Amt Per Serving||% DV|
|Total Fat 248.3g||331 %|
|Saturated Fat 95.4g||477 %|
|Monounsaturated Fat 86.9g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 721.6mg||222 %|
|Sodium 27076.3mg||934 %|
|Potassium 8301.3mg||218 %|
|Total Carbohydrate 121.7g||36 %|
|Dietary Fiber 29g||116 %|
|Sugars, other 92.6g|
|Protein 261.2g||373 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3823
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