Friday's dinner menu has been changed because I won't be attending a party tonight as planned. I am feeling better each day and should be in good shape soon. Tonight we will be having Slow Cooker Spaghetti Sauce over spaghetti, with veal parmesan and Basil Garlic Cheese Bread. I've been using the slow cooker sauce recipe for a few years from a past issue of Taste of Home. The Basil Garlic Cheese Bread is from Simple and Delicious.
Slow Cooker Spaghetti Sauce
1 pound ground beef
1 medium onion, chopped
1 can(28 oz.) crushed tomatoes (I use Furman's)
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 bay leaf
1 tablespoon brown sugar
4 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon dried thyme
In a skillet, cook ground beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow-cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours, or until heated through. Discard bay leaf. Serve over your favorite pasta.This sauce also freezes well.
Basil-Garlic Cheese Bread
1/2 cup butter, softened
2 tablespoons parmesan cheese, grated
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons garlic, minced
1-2 teaspoon basil, dried (I use 1/2 tsp)
1 loaf French bread, halved lengthwise (unsliced)
In a small bowl, combine the first six ingredients; spread over cut sides of bread. Place on an ungreased baking sheet. Broil 4-6 inches from the heat for 2-3 minutes or until lightly browned. Cut into 2-in. slices.
Enjoy!
Blessings,
Lisa
