From the blog A Year of Slow Cooking
Notes: Check Beef Broth and Pasta Sauce for gluten. For the combo of tomatoes and pasta sauce, I used a 28 oz. can of Dei Fratelli diced tomatoes with the sauce and 28 oz. can of Dei Fratelli Italian Sauce (both gluten free). I also used more rice pasta - about 3/4 cup. You could also omit the salt because there is enough in the tomatoes (in my opinion). This has a good kick, so if you don't like spicy cut back on the Tabasco a little (you can always add more to taste!).
1 pound lean ground beef, browned and drained
1/2 large red onion, chopped
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes (and juice)
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth (check label for gluten!)
1 jar (16.5 oz) pasta sauce (check label for gluten!)
2 tsp oregano
1 T Tabasco sauce
1/2 tsp salt
1/4 tsp black pepper
1/2 cup dry pasta, to add at end of cooking time (author used TJ's brown rice fusilli)
Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot.
Brown the meat on the stovetop, and drain well. Let it cool a bit.
Chop up the carrots, onion, and celery. Add it to the empty crockpot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobascosauce. Stir in your meat.
Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.
Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit. Serve with a bit of parmesan cheese if you have it.