Slow Cooker Minced Meat Tomato Pasta

1.Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent.

2.Add minced garlic and cook for another 1 minute until fragrant.

3.Add the minced meat to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Season with salt and pepper while cooking.

4.Transfer the browned minced meat mixture to the slow cooker.

5.Add tomato passata, tomato paste, dried oregano, dried basil, dried thyme, chili flakes (if using), and beef stock to the slow cooker. Stir well to combine.

6.Cover and cook on low for 6-7 hours or on high for 3-4 hours, allowing flavors to meld and the sauce to thicken.

7.About 20 minutes before serving, bring a large pot of salted water to a boil.

8.Cook the dried pasta according to package instructions until al dente. Drain and set aside.

9.If the sauce in the slow cooker is too thick, add a little water or stock to loosen it to your desired consistency.

10.Add the cooked pasta directly into the slow cooker and gently stir to coat the pasta evenly with the meat tomato sauce.

11.Serve the pasta hot, garnished with fresh basil leaves and sprinkled generously with grated Parmesan cheese.