PASTA WITH BEEF-FENNEL RAGU

1 lb very lean ground beef

2 cans (14.5-oz each) diced tomatoes with basil, garlic, and oregano, undrained

2 cups reduced sodium chicken broth

2 small fennel bulbs, trimmed, quartered, cored, and thinly sliced (should have about 2 cups)

1 can (15-oz) tomato sauce

1/3 cup chopped onion

4 garlic cloves, minced

1 1/2 tsp fennel seeds, lightly crushed

1 tsp dried oregano

1/2 tsp black pepper

1 pkg (12-oz) no-boil, no-drain penne pasta (such as Barilla Pronto brand) 

1/2 cup snipped fresh basil

Break ground beef into bite-size pieces and place in a 6-quart slow cooker. Add the remaining ingredients through the black pepper. Cover and cook on low 7 to 9 hours or on high 3 1/2 to 4 1/2 hours.

If using low setting, turn to high. Stir in the pasta, replace the cover and cook 20 minutes on high or just until the pasta is tender, stirring after 10 minutes. Stir in the basil and it is ready to serve.

Yield: 8 servings

file photo of this recipe