I vaguely remember being asked what meat I wanted taken out of the freezer for today's dinner last night before I fell asleep.
When I got up this morning I decided that spaghetti sounded really good - and we should have it for dinner. I love it when a plan comes together!
But when I went to get meat out of the freezer, I found that this package of stew beef was already thawing.
The only sensible thing to do was to plan on using it in the spaghetti sauce. And I could cook it in the crock-pot! Now we're talking!!
Time to assemble...
1 1/2-2 lbs stew beef
1 14 1/2 oz can of diced tomatoes
1 26 1/2 oz can of prepared spaghetti sauce
1/4 cup red cooking wine
1 packet, dry onion soup mix
1 1/2 TBS Italian seasoning
1 TBS minced garlic
1 can of water (use the diced tomato can)
1 tsp sugar sprinkled over the combined ingredients.
(Mom always said to do that, and her advice has always been pretty darn good.)
Cook on low 6-7 hours.
With our Stewed UP Spaghetti sauce we served spaghetti noodles, garlic bread, and a fresh salad.
Long after the noodles were gone, the sauce was a welcome dipping sauce for the remaining garlic bread.
Now the garlic bread is gone too.