This dish is amazing! It's even tastier the next day... if you can hold off that long!

Servings: 6

1 pound ground beef
1 large onion, diced
3 cloves garlic, minced
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Italian seasoning
2 bay leaves
2 bell peppers, diced (any color)
8 ounces mushrooms, sliced
8 ounces pasta of your choice
1 cup shredded sharp cheddar cheese

1. In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.

2. Transfer the browned beef to a slow cooker.

3. Add the diced onion, minced garlic, tomato sauce, diced tomatoes, Worcestershire sauce, salt, pepper, Italian seasoning, and bay leaves to the slow cooker.

4. Stir in the diced bell peppers and sliced mushrooms.

5. Cover and cook on low for 8 hours or on high for 4 hours.

6. About 20 minutes before serving, cook the pasta according to package instructions until al dente. Drain.

7. Remove bay leaves from the slow cooker.

8. Stir the cooked pasta into the goulash.

9. Sprinkle the shredded cheddar cheese over the top and let it melt before serving.