Servings: 6
Prep Time: 15 minutes
Cook Time: 4–5 hours (LOW) or 2–3 hours (HIGH)
Ingredients
- 1½ pounds ground beef (80–90% lean)
- 1 large yellow onion, diced
- 2 cans (15 oz each) tomato sauce
- 2 cups dry elbow macaroni
Optional:
- 1 teaspoon salt
- ½ teaspoon black pepper
- Up to 1 cup water (for thinner sauce)
Instructions
- Brown the beef
In a large skillet over medium heat, cook the ground beef for 8–10 minutes, breaking it apart until fully browned. Drain excess grease if necessary. - Cook the onion
Add the diced onion to the skillet. Cook for 3–5 minutes, stirring occasionally, until the onion softens. - Add to slow cooker
Transfer the beef and onion mixture to the slow cooker. - Add tomato sauce
Pour in both cans of tomato sauce and stir well. If you prefer a thinner consistency, add up to 1 cup of water. - Season (optional)
Add salt and black pepper to taste, then stir again. - Slow cook the base
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, allowing the flavors to blend. - Add the macaroni
About 30–40 minutes before serving, stir in the dry elbow macaroni, pushing it down into the sauce so it cooks evenly. - Finish cooking
Cover again and cook on HIGH for 25–35 minutes, stirring once halfway through, until the macaroni is tender. - Serve hot
Stir well and ladle into bowls while warm.
Serving Suggestions
- Sprinkle with black pepper or shredded cheese.
- Serve with buttered toast, cornbread, or crackers.
- Add a simple salad or steamed vegetables on the side.
Variations & Tips
- Dice the onion very finely if cooking for picky eaters.
- Substitute shells or rotini pasta if elbow macaroni isn’t available.
- Stretch the meal by adding extra pasta and a little more water.
- For deeper flavor, brown the beef well before adding it to the slow cooker.
- Leftovers may thicken, so add a splash of water when reheating.
This classic Depression-era meal proves that a few simple ingredients can create a warm, hearty, and budget-friendly dinner the whole family will enjoy.