1 lb lean ground beef
1 small onion finely diced
3 garlic cloves chopped
1 carrot chopped small
Celery stick chopped small
1 teaspoon salt
½ teaspoon black pepper
1 can (15 oz) Italian style stewed tomatoes
2 cans (15 oz each) beef broth ( I used 32 Oz container of low salt L beef broth)
1 can (15 oz) petite diced tomatoes ..do not drain
1 can (15 oz) mixed vegetables ..drained
1 teaspoon dried basil
1 teaspoon dried parsley
1 bay leaf

1-2 tspn of Worcestershire sauce
1½ – 2 cups uncooked wide fluffy egg noodles. I use a large handful for one serving

Sauté ground meat in olive oil with chopped onion, garlic, celery, carrot, garlic chopped – Place all in warmed up slow cooker – Add broth, both cans of tomatoes, and canned vegetables- all seasonings. Simmer, on high for an hour then on low “without” noodles in slow cooker all day at least 6 hours. Cool and refrigerate or freeze in individual containers.

FOR ONE SERVING,
Take out what you need for serving In small pan- bring to boil on stove top and add handful of wide egg noodles cook on low to medium until soft about 10 mins. . Grated Parmesan to finish.