Crock Pot Spaghetti
- 2 tbs. extra virgin olive oil.
- 1 lb gound beef
- 4 cloves of garlic crushed
- 1 medium carrot
- 2 stalks of celery
- 1 medium onion
- 1 c. red wine
- 1 c. beef broth
- 2- 32 oz. cans of chunky crushed tomatos
- Handful of chopped fresh parsley
- 1/4 tsp. allspice or cinnamon
- Salt and pepper
In a fry pan pour two tablespoons of olive oil into the pan. Brown 1 lb of ground beef. Add, one meduim chopped onion and garlic. Cut up one carrot and two stalks of celery and add it to the meat mixture. Simmer for about five minutes. In the crock pot, pour in two 32 oz. cans of chunky crushed tomatos, 1 cup of beef broth and one cup of red wine. Spoon in meat mixture into the crock pot and stir. Add salt and pepper and 1/4 tsp. of alspice or cinnamon. Add a handful of chopped fresh parsley. Stir it all up. Heat on high for 4-5 hours or low for 6-7 hours.