Pasta Puttanesca with Beef

In a large nonstick skillet cook ground beef, onion and garlic over medium heat until meat browns and onion is tender. Drain off fat and discard.

In a 3 1/2- or 4-quart slow cooker combine beef mixture, tomatoes, tomato paste, anchovies, oregano and crushed red pepper. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Meanwhile, cook pasta according to package directions; drain.

Before serving, stir olives and 1/4 cup parsley into slow cooker. Serve beef mixture over hot cooked pasta. If desired, garnish with additional snipped fresh parsley.