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© Meredith Corporation. All rights reserved. Used with permission.
In a large skillet, cook ground beef until brown, breaking-up large pieces, drain. Transfer to a 3 1/2- or 4-quart slow cooker. Stir in tomatoes and their juice, carrots, onions, sweet pepper, broth, salt, black pepper and garlic.
Cover and cook on Low for 7 to 9 hours or High for 3 1/2 to 4 1/2 hours.
If using Low, turn to High. Stir in zucchini, cover and cook about 30 minutes more or until zucchini is crisp-tender.
Meanwhile, prepare polenta according to package directions. Serve meat mixture over polenta. Top individual servings with pesto (or olive tapenade). If desired, garnish with basil.