Slow Cooker Spagetti Sauce
I am falling in love with my old hand-me-down slow cooker that was given to me by a dear friend who’s mom passed away. She is someone that I wanted to be in the kitchen with and learn all the things that she knew about food and the KITCHEN!! This is a regret that I am letting go of right here and now. This feeling helps me bring clarity to the idea of being in the KITCHEN MORE with ELDERS and wickedly, wise old GRANDMAS!! Soon!!
For now, an easy peasy recipe that I have tried and found truthfully pleasing:
I used approx. 454 g of ground MOOSE MEAT
4 cups of cubed summer squash
4 chopped celery stalks
4 chopped large carrots
1 onion, chopped
1 cup of chopped mushrooms (I used a blend of shiitake and button)
1-2 cloves of garlic
1 small can of tomato paste
1-2 cups of water
2-4 Tbsp. burger spice mix, by Epicure (my wickedly wise step mom sells this 🙂 )
4-5 bay leaves
Sea salt & pepper
Served on noodles or rice. I always try to switch up the noodles I use, variety is key to health… The most recent noodles I have really enjoyed is the brown rice and millet Ramen noodles.
Ok, this next step is really tricky…………… Toss it all in (haha). Done! Well, just about, I had mine on the high temperature for about 20 minutes, then I had to leave the house for 4 hours so I turned it down to low. The meat could have been cooked less, it was slightly gritty (but the toddler and 5 year old did not notice). Perhaps low temperature the entire time for only 2 hours… would be better. I will do this recipe again, yes, I will, the entire family happily devoured it and we had it with rice for lunch the next day, even more delicious.
One the third day I used this meat sauce as a base for making a sprouted aduki bean chili with some garden tomatoes, broccoli, green peas, onions, and garlic on rice.