This is one of the recipes that my husband requested that I get from his Mother when we first got married all those years ago. It's one of his favorites and the last time I planned to make it, it occured to me that the all day simmering of the sauce could take place in the crock pot. I tried it, and I was right!
generous one pound ground beef
large onion, chopped big
as many cloves of garlic as you like, quartered or so...biggish chunks (I used 8 or so last time)
a big can of tomato juice
a big can of crushed tomatoes
salt and pepper to taste
about a tablespoon of chili powder
2 pounds of sturdy macaroni of some sort (Mom always used elbows, I like something bigger, I forget the name of the one I used in the photo, shells are also good)
Brown the meat, throwing in the onion and garlic when it's about half browned.
Throw this in the crock pot, then stir in everything else but the pasta.
Cook on low all day. It should cook down about 1/3 or so.
When it's nearly time to eat, cook the pasta al dente. Don't let it get too soft.
Stir the pasta into the sauce.
We like lots of pasta, and we like it the next day for lunch, so I always make a lot. If you want to use 1 pound of pasta, I'd use a bit less meat, and cook on high for a while so that the sauce cooks down more.
(If you don't have a crockpot, you can cook it the old fashioned way, simmering the sauce on the stove for several hours. The long slow cooking of the sauce makes a difference, don't try to hurry it....)