1 large onion, chopped
2 lbs lean ground beef
2 cans (28-oz size) crushed tomatoes
1 tsp salt
8-oz corkscrew pasta
1/4 cup finely grated Parmesan cheese
2 tbsp chopped fresh basil
Freshly ground black pepper, optional
Sprinkle the onion over the bottom of the slow cooker.
Crumble beef over onion and pour tomatoes over beef.
Place lid on cooker and cook on high 4 hours or on low 8 hours.
Remove lid and break up any large pieces of beef using a wooden spoon or spatula. Season with salt to suit your taste.
Remove half the sauce and refrigerate or freeze (when cooled) for another use. This will make 2 to 3 quarts of sauce.
Cook pasta according to package directions. Drain pasta and place into serving bowl/bowls. Pour sauce over pasta and sprinkle with the Parmesan cheese, fresh basil and pepper, if using.