Comfort
food—it comes in all shapes and sizes. Normally brought by
childhood memories. My comfort food list is rather short—my Mom's
meatloaf (which I craved a lot in college especially), Grinder's
sauce (a family recipe), and spaghetti and meat sauce. The last one
is a recent favorite.
When
I first got married, I asked my husband to cook dinner once a
week—normally a day that he was off. His list of dinner recipes
was rather short, but he could pull off spaghetti and meat sauce.
Since I love pasta, it was an easy fix. And, when I lost my job a
couple of years ago, that was the meal waiting for me at home, accompanied by wine.
I
have to admit that I normally buy jarred sauce. But, I had celery
and carrots in the fridge, and I didn't want to waste them.
So
for this recipe today, not only is it super easy, healthy and
delicious, it's made in a crock pot! Hello convenience!!!! This
tastes much better than the store bought sauces. I have to make this
much more often now or even better, teach him how to make it! ;)
Enjoy!
Ingredients:
-1
lb of ground beef cooked and drained
1
cup of the following chopped into bite sized pieces:
-celery
-onion
-carrots
4
garlic cloves (minced)
1
teaspoon of pepper
½
teaspoon salt
¼
teaspoon garlic salt
29
oz can of tomato sauce
1
14.5 oz can of diced tomatoes (undrained)
½
cup of beef broth or red wine (vegetable broth would work too)
2
tablespoons of pesto sauce
Additional
salt and pepper if needed
Directions:
Place
everything in the slow cooker except pesto sauce.
Heat
on low. Cook for 6-8 hours or until the veggies are nice and soft
and the sauce is thick and rich. Stir in the pesto sauce.
Taste
before serving. Season with additional salt and pepper if needed.
Serve
immediately with pasta.
