Are you going to make the good noodles, Mommy?

Um, I hadn’t planned on it. But now that you mention it …

So, is there a co-relation between me gaining a few pounds and us digging into a slow cooker meal every week? Perhaps. I’ve definitely enjoyed more pasta lately. Maybe I’m fattening up for winter. Well, golly I hope not. But before I go off to South Beach again for the 11 days before Thanksgiving (really? Only 11?) let me indulge us with another rich meal.

I took the husband’s red sauce ingredients and made a meaty sauce in the slowcooker to top over “the good noodles” (fresh parpadelle). The husband also had bought a loaf of rosemary bread (what’s with the carbs?), and that was our meal. Oh yeah, some salad, too.

soo good, yet sooo bad.

This stuff is good. Really good, but it made us feeling pretty cruddy afterwards. I think it’s the saturated fat glut that puts our normal diets in an unbalanced state. As fun as it was to make, as amazing as it was to smell all day, as delcious asd it was over the good noodles, I don’t think we’ll be pulling this one out for a while.

Ingredients:

ground lamb and pork, equivalent to 1 lb

1 carrot, finely shredded

8 oz mushrooms, sliced

sliced sweet onion, to your preference

28 oz can crushed tomatoes

6 oz can tomato paste

garlic flakes (or real garlic. we do’nt use much of the real stuff because it doesn’t sit well, but i may as well have)

Italian Seasonings, salt, pepper

Red Wine

Brown the onions and meat in some olive oil. Deglaze the pan with some red wine and throw it all in the SC. Add the crucshed tomatoes and half of the tomato paste. Vegetables, more red wine, herbs and spices. Mix it up. Turn the SC to High and cook for 4-ish hours. At the 4 hour mark add in and mix well the rest of the tomato paste. Cover and notch it down to low for another hour or so. Served on top of fresh parpadelle noodles. Yum.