2 Lbs.Of 80% lean ground beef.

1 large chopped onion.

4 large garlic cloves – minced.

1 Cup.Of water.

3 cans.Of tomato sauce (15-oz n each).

2 cans.Of canned diced tomatoes with juice.

2 Tbsp.Of soy sauce.

2 Tsp.Of Worcestershire sauce.

¼ Tsp.Of sugar.

2 Tsp.Of salt.

½ Tsp.Of black pepper.

2 Tbsp.Of Italian seasoning.

3 bay leaves.

2 Cups.Of elbow pasta.

1 Cup.Of pasta cooking water.

2 Cups.Of shredded extra sharp cheese.


1st Step

In a large skillet, sauté the minced beef over medium-high heat, disintegrating as it cooks, until browned on both sides (it does not need to be completely done). Remove excess oil.

2nd Step

Add onion and garlic to the beef and cook for approximately 10 minutes, or until the onions are translucent. Place the mixture in a large slow cooker.

3rd Step

After adding the water, tomato sauce, tiny diced tomatoes together with their juice, sugar, soy sauce, Worcestershire sauce, salt, pepper, Italian seasoning, and bay leaves, stir the mixture well.

4th Step

Cover and cook on high for three to four hours or on low for seven to eight hours. After cooking the goulash, remove the bay leaves.

5th Step

In the meanwhile, prepare the pasta by boiling it in water that has been generously salted and following the directions on the box. Save 1 cup of pasta cooking water. Drain well, then incorporate it into the slow cooker.

6th Step

If you want the sauce to be a little less thick, add the leftover pasta water a half cup at a time. Add more pasta water only if the consistency needs to be adjusted. Sprinkle Parmesan on top before serving.

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