INGREDIENTS

2 lb. lean ground beef

1 yellow onion, diced

1 teaspoon garlic, minced

15 oz. marinara sauce

15 oz. stewed tomatoes

1 teaspoon basil

1 teaspoon oregano

1 teaspoon Italian seasoning

Red pepper flakes to taste

2 tablespoons Worcestershire sauce

2 beef bouillon cubes

2 tablespoons coconut sugar

Salt and pepper to taste

10 oz. frozen spinach, cooked

1 lb. brown rice pasta, cooked al dente

1/2 cup Parmesan cheese, shredded

1 1/2 cups Mozzarella cheese, shredded

INSTRUCTIONS

1 Over medium high heat, brown the beef until cooked. Drain any fat

2 Remove beef and saute onions and garlic until onions are translucent

3 Transfer onions and beef to a slow cooker and pour in marinara sauce, tomatoes, basil, oregano, Italian seasoning, red pepper flakes, Worcestershire sauce, crumbled beef bouillon cubes and sugar

4 Stir to mix well and season with salt and pepper to taste

5 Cook for 6-8 hours on low

6 Cook the pasta till al dente, according to package instructions. Drain well and add cooked pasta, Parmesan and Mozzarella to the meat sauce and stir to combine

7 Cook on high for 30 minutes

8 Mix in cooked or raw spinach leaves and stir well

9 Dish and serve hot