Sunday, November 14, 2010

November 7 Pasta and Meat Sauce

This was a recipe I came across in an old Family Circle magazine when I was cleaning out the basement. I try to tear out the recipes I think I might use and get the magazine out of the house before it can become part of a pile. Usually I am not that lucky. Recently I cleared out several piles and found some great slow cooker recipes. It was a good time to clear out the overstock.

  • 1 large carrot, peeled and chopped (we used some pre-shredded from a bag)
  • 1 large rib celery, chopped
  • 1 medium-size onion, chopped
  • 3 cloves garlic, chopped
  • 1 can diced tomatoes
  • 1 cup beef broth (we used chicken)
  • 1 1/2 tbsp tomato paste (I did not have so we omitted)
  • 1 tsp sugar
  • 1 tsp Italian seasoning
  • 3/4 tsp salt
  • 1/8 tsp red pepper flakes (we omitted)
  • 1 1/4 lbs beef chuck steak, trimmed and cut into 1-inch chunks (we used chicken)
  • 8 ounces fettuccine
Put carrot, celery, onion, and garlic in a food processor and pulse until finely chopped; place in the slow cooker. Add diced tomatoes, broth, tomato paste, and sugar to cooker. Add 1/2 tsp Italian seasoning, 1/2 tsp salt, and the red pepper flakes. Stir in beef and cook on high for 5 hours or low for 6 hours. Using a slotted spoon remove the beef chunks and set aside. When cool enough to handle, shred beef and stir back into slow cooker. Add remaining 1/2 tsp Italian seasoning and 1/4 tsp salt. Cook another 30 minutes. Meanwhile, cook pasta according to package directions and serve with meat sauce.

Audrey's Tasks:
  1. Help measure and add ingredients
  2. Operate food processor
  3. Stir
  4. Turn on cooker
Mom's Tasks:
  1. Gather ingredients
  2. Assist Audrey
This was an easy recipe and great to come home to the house smelling like hearty pasta. Italian is one of my favorite foods and I could eat it every day. 


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