I’m pretty obsessed with my Crock Pot right now. I love to come home to the smell of a slow-cooked meal and to not have to cook dinner when I come home. It’s win-win. It’s pretty amazing how everything I make in there turns out delicious. I don’t even have to cook meat in it, vegetable stews work great, too. I always tell myself I will use it more often, then go through a slow cooker phase, and then put it away and leave it there for a couple of months. I hope this phase lasts longer!
I’ve been making a lot of stews to eat over rice lately, and I was in a pasta mood, so I decided to cook up a tomato sauce to serve on top of spaghetti, though it would be equally delicious with rice.
Flanken is the perfect meat for a slow cooker (duh, chulent!), but this would be great with regular short ribs and maybe even chopped meat.
…8 hours later:
Slow Cooker Tomato and Meat Sauce
- 1 pound flanken
- 1/2 large onion, diced
- 3 gloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 14-oz. cans chopped tomatoes
- 3 stems fresh oregano
- 1 lb pasta
- salt, pepper and olive oil
- Generously salt and pepper the meat. Heat a little bit of olive oil in a pan and brown the meat (in batches if necessary). Remove to slow cooker.
- Throw the rest of the ingredients (except for the pasta!) into the slow cooker and set to low for 8 hours.
- Discard the bones (the meat should slide right off).
- Trim the fat off the top. Take out the meat, shred, and add back into the pot.
- Cook a box of pasta according to instructions.
- Put the sauce into a large bowl. Put the pasta in the bowl, mix and serve!
Tell us, what’s your favorite crock pot recipe? Inspire us to keep ours on the counter!