- 2 lbs ground beef
- 1/4 medium onion diced
- 3 cloves garlic
- 1 green pepper diced
- 6 oz tomato paste
- 1/2 cup water
- 24 oz pasta sauce
- 28 oz diced tomatoes canned do not drain
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1/8 teaspoon black pepper or to taste
- 1 teaspoon seasoning salt or to taste
- 3 cups pasta noodle shells uncooked (shape of of your choice)
Brown ground beef, onions and garlic until no pink remains, drain away the fat.
Add ground beef mixture to Large Crock Pot, I used a 6-Quart Crock Pot. Add all remaining ingredients except the uncooked shells.
Cook in the slow cooker on high for 2 hours or low for 4-5 hours.
Prepare shells al dente according to package directions. Drain well and stir into meat sauce. Cover and cook an additional 10 minutes to heat through.
*If the cooking time doesn't leave you enough time to have it cook while you're gone during the workweek, have the sauce cook on a weekend day and assemble the Goulash for your Monday, Tuesday or Wednesday night meal! The leftovers are even better than day of!
** When I was making this recipe and taking my pictures for this post, I was making a double batch. So, for one batch, you could get by with using a 4-Quart Crock Pot.
Calories: 3474kcal | Carbohydrates: 250g | Protein: 204g | Fat: 188g | Saturated Fat: 71g | Cholesterol: 644mg | Sodium: 9167mg | Potassium: 8763mg | Fiber: 35g | Sugar: 78g | Vitamin A: 6994IU | Vitamin C: 259mg | Calcium: 723mg | Iron: 43mg