Servings: 6
Ingredients
1 1/2 pounds ground beef (80–90% lean)
1 large yellow onion, diced
2 cans (15 ounces each) tomato sauce
2 cups dry elbow macaroni
1 teaspoon salt (optional, to taste)
1/2 teaspoon black pepper (optional, to taste)
1 cup water (optional, as needed for desired consistency)
Directions
Brown the beef: In a large skillet over medium heat, crumble and cook the ground beef until well browned and no pink remains, about 8–10 minutes. If there is a lot of grease, carefully spoon off most of it, leaving just a little for flavor.
Soften the onion: Add the diced onion to the skillet with the browned beef. Cook, stirring often, for 3–5 minutes, just until the onion starts to soften and pick up some color.
Load the slow cooker: Transfer the beef and onion mixture to the slow cooker crock. Pour in the tomato sauce and stir everything together. If you like a looser, saucier slumgullion, stir in up to 1 cup of water.
Season: Sprinkle in the salt and black pepper if using, and stir again. Taste the sauce (careful, it will be hot) and adjust the seasoning if needed, remembering the flavors will deepen as it cooks.
Slow cook the base: Cover the slow cooker and cook the beef, onion, and tomato sauce mixture on LOW for 4–5 hours or on HIGH for 2–3 hours. This gives the flavors time to meld and the onions to become very tender.
Add the macaroni: About 30–40 minutes before you want to eat, stir in the dry elbow macaroni, making sure the noodles are pushed down into the sauce so they can soak up the liquid and cook evenly. If the mixture seems very thick, add a splash more water so the pasta can soften properly.
Finish cooking: Cover again and cook on HIGH for 25–35 minutes, stirring once halfway through, until the macaroni is tender but not mushy. The mixture should be thick, saucy, and bubbling, with the pasta coated in the rich red tomato sauce.
Serve: Give everything a final stir, taste, and adjust seasoning if needed. Ladle the hot slumgullion straight from the slow cooker into bowls and serve while it’s steaming and cozy.
Variations & Tips
To keep this true to that Depression-era, four-ingredient spirit, I stick to ground beef, onion, tomato sauce, and elbow macaroni as the core of the recipe. The salt, pepper, and water are just basic pantry helpers you can add or skip. If you want to stretch it a bit further or suit picky eaters, there are a few easy tweaks. For kids who don’t love onion texture, dice the onion very finely or even grate it so it melts into the sauce but still adds flavor. You can also swap the elbow macaroni for any small pasta you have on hand, like shells or rotini, though the cooking time may vary slightly—just check for tenderness. If you’re really watching the budget, use a bit less meat and add a little extra pasta and water to make more servings. For a slightly richer taste, brown the beef deeply so you get those browned bits on the bottom of the pan, then scrape them into the slow cooker. You can also stir in a small handful of shredded cheese on top of each bowl for those who want it, leaving the main pot nice and simple for everyone else. Leftovers thicken as they sit, so when reheating, add a splash of water and warm gently on the stove or in the microwave, stirring halfway through so it gets saucy and comforting all over again.
