Monday, February 4, 2008

Broccoli and Beef Pasta

2 cups broccoli florets
1 medium onion, thinly sliced
1/2 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/2 tsp dried thyme leaves
1 141/2-oz Italian-style diced tomatoes, undrained
1 10-oz. can beef broth
1 lb lean ground beef or beef strips
2 cloves garlic, minced
2 Tbs tomato paste
2 cups cooked rotini pasta
3-oz. shredded Cheddar cheese or grated Parmesan cheese

Combine beef and garlic in large nonstick skillet cook over high heat 6 to 8 minutes or until meat is no longer pink, breaking meat apart with wooden spoon. Strain in a colander to remove excess fat and drippings. Add beef mixture to Crock-Pot® slow cooker. Layer broccoli, onion, basil, oregano, thyme, tomatoes, tomato paste and beef broth in the stoneware. Cover cook on Low 6-8 hours.Serve over pasta and sprinkle cheese on top.

No comments: