1 1/2 lb. lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 (28 oz.) can peeled tomatoes, in thick tomato puree
1 (15 oz.) can tomato sauce
2 tsp. Italian seasoning
1/4 tsp. pepper
1 lb. bow-tie pasta or fettuccine, freshly cooked
1 (10 oz.) pkg. frozen chopped spinach, defrosted and squeezed to remove excess moisture
2 C. ricotta cheese
1/2 C. freshly grated Parmesan cheese

In a large skillet over medium-high heat, cook the ground beef, onion and garlic, stirring often to break up lumps, until the meat loses its pink color, about 5 minutes. Tilt the pan to drain off excess fat, then transfer the beef mixture to a crockpot.

Add the tomatoes with their puree, the tomato sauce, Italian seasoning, and pepper, stirring to break up the tomatoes with the side of a spoon. Cover and slow cook for 7 to 8 hours on LOW.

Skim the fat from the surface of the meat sauce. Stir in the cooked pasta, spinach, and ricotta and Parmesan cheeses, and cook for 5 more minutes.

B-man :wink: