My spaghetti sauce is like heaven on a fork. Pretty much any meat in your slow cooker is going to create a freaking delicious sauce, but this one is so good I practically lick it out of the bowl.
You will need:
Some beef (I prefer stew beef in the fresh meat aisle)
2 cans of whole tomatoes (I like their flavor best)
1 small onion (finely diced)
2 cloves garlic, smashed and diced
Parmesan cheese (optional)
You know the drill by now. Everything but parm and cream cheese goes into your freezer bag. (Or your crock pot if you’re making this fresh) Slow cook low 8 hours. Problem with slow cooking is, it really tends to mellow out spices. So its really important to go back and taste it after its cooked. I almost ALWAYS add a substantial amount of salt and pepper after, cause its always in need of it. After its been cooking so long, the tomatoes will be VERY broken down. (Like my 1995 Mitsubishi Diamante i.e. my first car) I go through with a fork and just sort of break everything up (Like Angelina did to poor poor Jen Anniston...whore) Now put in a couple tablespoons of your cream cheese to make it creamy and ladle over your favorite pasta. Sprinkle with Parmesan cheese and you are good to go!
This is the last of my comforting foods that make me feel oh so good in fall. Now its time to spend the weekend in the gym. (HA like that’s going to happen)
Next week I promise Ill bring some lighter dishes to the table…I just thought I’d bring my caloric A game for the first few weeks of fall ;)
Check out the rest of my fatty favorites here: