Ingredients
1 lb (450 g) ground beef
12 oz (340 g) bow-tie pasta or pasta squares
1 medium onion, finely chopped
3 cloves garlic, minced
2 cups beef broth
1 can (10.5 oz / 298 g) cream of mushroom soup
1 cup shredded cheddar cheese
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon black pepper
Salt, to taste
1 tablespoon olive oil
½ cup heavy cream (optional)
½ cup extra shredded cheese for topping
Instructions1. Brown the beef: Heat olive oil in a skillet. Add ground beef and chopped onion. Cook until the beef is browned, then drain excess fat. Add garlic and cook for another 30 seconds.2. Prepare the sauce: In a bowl, mix beef broth, cream of mushroom soup, Worcestershire sauce, paprika, Italian seasoning, black pepper, and salt.
3. Load the slow cooker: Add the browned beef and sauce mixture to the slow cooker. Stir well to combine.4. Slow cook: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the beef is tender and the flavors have blended.5. Add the pasta: For the best texture, cook the pasta separately according to the package instructions. Drain and stir it into the slow cooker during the last 15–20 minutes.6. Make it creamy: Stir in the cheddar cheese and optional heavy cream until the sauce is smooth and creamy.7. Serve: Sprinkle extra shredded cheese on top and let it melt. Serve hot and enjoy!