add browned ground beef, beans, vegetables, tomato sauce, chopped tomato and all seasonings to slow cooker
1½ lbs browned ground beef, 19 oz can red kidney beans, drained, 15 oz can garbanzo beans, drained, 2 cups chopped mirepoix, 2 14.5 oz cans diced tomatoes with liquid, 15 oz tomato sauce, 2 tablespoon minced garlic
add salt, pepper, Italian seasoning and garlic to slow cooker
2 tablespoon minced garlic, 1 tablespoon Italian seasoning, ½ teaspoon sea salt or kosher salt, ½ teaspoon fresh ground pepper
Place parmesan rind into slow cooker, if using
2 pieces parmesan rind (optional)
carefully pour beef stock into slow cooker and stir gently to mix
6 cups beef stock (or reconstituted base)
lay rosemary sprigs on top of mixture, cover with lid and cook on low for 6-8 hours.
1-2 sprigs fresh Rosemary (optional)
30 minutes prior to serving remove rosemary and add pasta to slow cooker. stir to mix and re-cover until serving.