Crockpot Goulash

Rich, meaty tomato sauce generously coats the pasta in this hearty Crockpot Goulash. The fix-it & forget it meat sauce is yummy and super simple to make!

Course Main Course

Cuisine American

Keyword Crockpot, crockpot pasta, goulash, pasta recipes

Prep Time 12

Cook Time 3

Total Time 3 12

Servings servings

Calories 625kcal

Author Kathleen

Ingredients

2 pounds ground beef 80/20
1 large onion chopped
4 large cloves garlic minced
1 cup water
3 (15-ounce) cans tomato sauce
2 (14.5-ounce) cans canned petite diced tomatoes juice included
2 tablespoons soy sauce
2 teaspoons Worcestershire sauce
¼ teaspoon sugar
2 teaspoons salt
½ teaspoon black pepper
2 tablespoons Italian seasoning
3 bay leaves
2 cups elbow pasta
1 cup pasta cooking water
2 cups extra sharp cheese shredded

US Customary - Metric

Instructions

In a large skillet, brown the ground beef (2 pounds) over medium-high heat, crumbling with as it cooks, until browned on both sides (It doesn't have to be cooked all the way through). Remove excess oil.
Add onion (1) and garlic (4) to the beef and cook until the onions are translucent about 10 minutes. Transfer mixture to a large crockpot.
Add the water (1 cup), tomato sauce (3 (15-ounce) cans), petite diced tomatoes with their juice (2 (14.5-ounce) cans), soy sauce (2 tablespoons), Worcestershire sauce (2 teaspoons), sugar (¼ teaspoon), salt (2 teaspoons), pepper (½ teaspoon), Italian seasoning (2 tablespoons), Bay leaves (3) and stir. Cover and cook on high 3-4 hours or low 7-8 hours. After the goulash has cooked, remove bay leaves.
Meanwhile, cook the pasta (2 cups) in well-salted water, according to package instructions. Reserve 1 cup of pasta water. Drain well then stir into crockpot. Add reserved pasta water 1/2 cup at a time to thin the sauce slightly. Only add more pasta water if consistency needs adjusting. Sprinkle cheese over top and serve.

Notes

Pasta- I use elbow macaroni, but you can use any type of short-cut pasta you like. I like to use pasta that has twists or bends in it, so it can hold on to the delicious sauce and really pack in the flavor with every bite!
Cheese- Let's level up this and make crockpot goulash with cheese! I love cheddar cheese with pasta and tomato-based sauces. You can use any type of cheese that you like. Mozzarella, Parmesan, or any Italian blend of cheeses would work well too! Just know that hard cheeses like Parmesan will take a little longer to melt.
Beef- I suggest pouring the meat onto several layers of paper towels after you have drained the majority of the grease out of the pan. Pat the meat dry with another paper towel before adding putting it back in the skillet to cook with the onion and garlic.
Drain the beef- I suggest pouring the meat onto several layers of paper towels after you have drained the majority of the grease out of the pan. Pat the meat dry with another paper towel before adding putting it back in the skillet to cook with the onion and garlic.
Cooking the Pasta- Make sure you use plenty of salty water to cook your pasta. It makes a huge difference in the texture and taste of the pasta. Also, make sure you reserve at least 1 cup of the pasta water. The extra starch and salt in the water add flavor, thicken, and help bind the pasta to the sauce!
To bay or not to bay - Bay leaves are an age-old culinary debate. I'm a bay leaf fan and think they do add to sauces and soups. It's a background, foundation flavor. It's not flashy or overpowering, which is why I call for 3 in this recipe. If you're not a fan or don't have any, your dish won't be wrecked without them, but I feel they definitely add depth to the sauce.

Nutrition