Crock-Pot Mostaccioli - cooking recipe

Ingredients

1 Tbsp. parsley, chopped
1 tsp. oregano
1/2 tsp. pepper
1/2 medium onion, chopped fine
1 lb. ground beef
2 Tbsp. oregano
1 Tbsp. parsley, chopped fine
1 tsp. basil
1/2 medium onion, chopped fine
2 cloves garlic, minced
1 lb. ground beef
1 lb. Italian sausage
1 medium bell pepper
1/2 tsp. salt
1 c. mushrooms, sliced
2 (28 oz.) cans crushed tomatoes
1 medium bay leaf
1 (6 oz.) can tomato paste
1 pkg. mostaccioli pasta, cooked
1 small piece Parmesan cheese

Preparation

Combine first 5 ingredients and mix well.
Form into meatballs. Brown the meatballs in a skillet; set aside.
Cut Italian sausage into 1 1/2-inch pieces; brown in the skillet until cooked through. Set aside with meatballs to drain.
Place all the remaining ingredients, except pasta, into the crock-pot.
When placing the remaining raw ground beef in crock-pot, break it into small pieces with your hands.
Mix well.
Add meatballs and sausage.
Mix well again.
Set crock-pot on low setting for 7 to 8 hours or medium setting for 4 1/2 hours.
When done, skim grease off top, as desired.
Stir in cooked mostaccioli and mix well.
Top with freshly grated Parmesan Reggiano cheese to taste.