Category: Pasta

Meal Categories

Food for the Cottage

Preparing some food for the cottage at home before you leave will make your time even more relaxing.  Many of the recipes on the Sticky Kitchen will travel well to the cottage.  Here are my top 3 choices:  Greek Chicken, Salad and Tzatziki, Fish Tacos and Bean Salad or Marinated Flank Steak with Arugula Salad.  All 3 meals can be prepped ahead and finished on the barbecue.  To help with breakfast, lunch and treats I suggest the following 3 recipes: Cinnamon Granola, Orzo Salad and Banana Cake with Cream Cheese Icing.

Cinnamon Granola
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Cinnamon Granola is a staple in our house that I make about every 2 weeks. We enjoy it with yogurt and fruit for breakfast or a snack. Follow the recipe below or try your own mix of dry ingredients - 7 cups total.
Cinnamon Granola
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Cinnamon Granola is a staple in our house that I make about every 2 weeks. We enjoy it with yogurt and fruit for breakfast or a snack. Follow the recipe below or try your own mix of dry ingredients - 7 cups total.
Ingredients
Dry Ingredients - 7 cups
Liquid Ingredients
Instructions
  1. Preheat oven 315 degrees.
  2. In a large bowl stir together dry ingredients.
  3. In a medium bowl stir together liquid ingredients.
  4. Pour the liquid ingredients into the dry ingredients and stir to combine.
  5. Spread out on 2 large baking sheets and bake for 15 min then remove from the oven and stir.
  6. Return pans to the oven (pans reversed for equal cooking) and bake for 12 more minutes until golden brown.
  7. After taking granola out of the oven give it another stir. The granola will seem soft but as it cools will crunch up. Continue stirring as it cools so it doesn’t stick to the pans.
  8. Option – to add dried fruit once the granola is cooled.
 Granola will keep in an air tight container on the counter for a good 2 weeks.
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Orzo Salad
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Orzo Salad can be made in the morning or even the night before. Serve the salad for lunch or pair it with marinated flank steak or salmon. The salad is also a crowd pleaser and holds up well at a summer pot luck.
Orzo Salad
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Orzo Salad can be made in the morning or even the night before. Serve the salad for lunch or pair it with marinated flank steak or salmon. The salad is also a crowd pleaser and holds up well at a summer pot luck.
Ingredients
Instructions
  1. Cook green beans in a large pot of boiling salted water for 4 minutes.
  2. Prepare an ice water bath for your beans.
  3. Using a slotted spoon, remove beans and place in your ice water bath to stop cooking. Transfer to a cutting board to dry.
  4. Add orzo to the same boiling water. Cook until tender as per instructions on package and using a colander rinse in cold water to stop cooking. Toss in a large salad bowl with 1 tablespoon of olive oil.
  5. In a blender or mini food processor combine dill, 3 tablespoons oil, vinegar, zest and lemon juice, salt and pepper in a mini processor or blender and process until smooth.
  6. Cut beans in 2 cm pieces and add to a large bowl or container. To the large bowl of orzo add cucumber, beans and mix in dressing. Salad can be served cold or at room temperature.
  7. Optional: top with feta or goat cheese
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Banana Cake with Cream Cheese Icing
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Bake this cake and cover with icing in a square 8 or 9 inch pan. Store the cake covered with plastic wrap in the fridge for up to 3 days and it will stay moist and delicious.
Banana Cake with Cream Cheese Icing
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Bake this cake and cover with icing in a square 8 or 9 inch pan. Store the cake covered with plastic wrap in the fridge for up to 3 days and it will stay moist and delicious.
Ingredients
Dry Ingredients:
Liquid Ingredients:
Cream Cheese Frosting:
Instructions
  1. Preheat oven to 350 degrees and butter an 8 or 9 inch square pan.
  2. In a small bowl whisk together dry ingredients.
  3. In a food processor process the banana until smooth. Add butter and sugar and continue processing until smooth. Next add the egg and process. Finally add the sour cream and vanilla and process until combined.
  4. Add dry ingredients and process only until combined approximately 5 seconds.
  5. Stir with a spatula by hand if needed and pour into the prepared pan. Bake for 30-35 minutes until a toothpick comes out clean.
  6. While the cake is baking you can prepare the frosting. Cream cheese and butter must be at room temperature.
  7. In a large bowl beat together cream cheese and butter until there are no lumps. Slowly add in the icing sugar, then vanilla and a pinch of salt.
  8. Once cake has cooled spread the icing over the cake in the pan, cover with plastic wrap and refrigerate until you are ready to serve. Cut into 16 pieces.
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Lasagna Soup

Like traditional lasagna this soup is a crowd pleaser and can be enjoyed with or without the noodles for anyone opting for no gluten. Don’t skip the ricotta topping, if you have picky eaters then stir it in first.

Lasagna Soup
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Easier than Lasagna this hearty soup is sure to fill your family up with some warm goodness.
Lasagna Soup
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Easier than Lasagna this hearty soup is sure to fill your family up with some warm goodness.
Ingredients
Soup Base:
Final Additions:
Soup Toppings
Instructions
  1. Finely chop your onion and and mince or finely chop garlic. Set aside.
  2. Heat a large pot or cast iron dutch oven over medium heat. Add the olive oil to cover the bottom of your pot. Remove the castings from your sausage and begin to cook the meat breaking up with a spatula. Add diced onion and cook together until onions are soft approximately 8 minutes.
  3. Add garlic and spices to your pan and continue to cook another 1-2 minutes stirring constantly.
  4. Add the jar of tomatoes, chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes.
  5. In another pot cook your pasta until al dente. Drain and rinse with cold water to stop the cooking.
  6. In a small bowl stir together the ricotta, parmesan, salt and pepper.
  7. If preparing soup ahead of time stir in chopped spinach, cool and refrigerate until 15 minutes before dinner. If cooking just before dinner continue heating for 5 minutes.
  8. When soup is hot to each bowl add desired amount of pasta and ladle over with soup. Top with a dollup of the ricotta mixture, sprinkle with mozzarella cheese and basil.
  9. Tip: For kids you may want to stir in the basil and ricotta mixture first then top with mozzarella cheese.
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Bolognese Sauce

My neighbour Joanne first introduced us to bolognese sauce and it has become a favourite of ours especially after a day of fresh air. It is not your traditional pasta sauce. With a broth and wine base the meat mixture is the star of the show. Leftovers are always popular at our house my favourite is the sauce added to a parmesan rissotto with some peppery arugula and our friend Michelle likes to serve it with grilled polenta. You can also add more of a tomato base and freeze the leftovers for another pasta meal.

Bolognese Sauce
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The key to a rich Bolognese Sauce is a long simmer. 3 hours works well so plan accordingly.  In group cooking it is easy to see first hand the wonderful difference a cast iron pot can make.  Enamelled cast iron pots or a pot with a heavy duty bottom composed of layers of steel alloy work best as they retain heat for a gentle simmer. In a standard steel pot it will take extra time simmering and you will have to stir more often to reduce the sauce to a thick ragu. This sauce travels well and is a crowd pleaser for chalets and cottages alike.
Bolognese Sauce
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The key to a rich Bolognese Sauce is a long simmer. 3 hours works well so plan accordingly.  In group cooking it is easy to see first hand the wonderful difference a cast iron pot can make.  Enamelled cast iron pots or a pot with a heavy duty bottom composed of layers of steel alloy work best as they retain heat for a gentle simmer. In a standard steel pot it will take extra time simmering and you will have to stir more often to reduce the sauce to a thick ragu. This sauce travels well and is a crowd pleaser for chalets and cottages alike.
Ingredients
Instructions
  1. Melt butter in a dutch oven or other heavy-duty pot over medium heat until it begins to sizzle. Add onion, carrots, celery and pancetta. Cook over medium heat for approximately 7 minutes stirring frequently until onions look translucent.
  2. Add beef, veal, pork, 1/2 teaspoon kosher salt and a few grinds of pepper. The salt will help extract the juices from the meat. Now add the oregano and parsley. Cook stirring constantly, scraping bottom of the pan with a wooden spoon or spatula until meat is cooked but should not get too dry or too browned.
  3. Raise heat to medium high and add 1/2 cup milk and cook scraping bottom of the pan until almost absorbed.
  4. Add nutmeg and 1/4 tsp pepper. Stir in wine and simmer until approximately 5 minutes.
  5. Add tomatoes and 1 1/2 cups broth. At this point you can transport home and simmer for 3 hours at home.
  6. Simmer partially covered stirring every 15 minutes so that liquid can reduce. Turn heat to low and continue simmering for 3 hours. Add more stock if it is needed to keep moist. Using a large spoon you can skim off some of the fat that will rise to the surface of your sauce as it cooks.
  7. Cook pasta according to instructions until al dente.
  8. Stir in remaining 1/4 cup milk 5 minutes before serving and season with salt and pepper to taste.
  9. Toss with pasta and serve with grated parmesan cheese and fresh parsley if desired.
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Creamy Spring Pasta

Indulge in a lighten version of a creamy alfredo sauce with added spring vegetables. Creamy Spring Pasta is perfect made with leftover chicken from the Greek Chicken on the barbeque. This dinner is best made just before eating and can include a variety of vegetables you have on hand. The recipe has been adapted from Cooking Light.

Creamy Spring Pasta
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BBQ up some extra chicken on the weekend and maybe your kids can prepare this Creamy Spring Pasta recipe during the week. Let them pick the green vegetables, peas, asparagus, steamed broccoli or spinach all work well.
Creamy Spring Pasta
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BBQ up some extra chicken on the weekend and maybe your kids can prepare this Creamy Spring Pasta recipe during the week. Let them pick the green vegetables, peas, asparagus, steamed broccoli or spinach all work well.
Ingredients
Optional
  • 1/2 cup bread crumbs toasted in a frying pan with a bit of butter or oil
Instructions
  1. Set the spinach in a strainer over a bowl to defrost and drain ahead of time or defrost in a glass measuring cup in the microwave then set in a strainer to drain.
  2. In a large pot of boiling water cook fettuccine as per package instructions until slightly al dente. Reserve 1/2 cup of the pasta water for the sauce. Rinse pasta under cold water to stop cooking and toss with 1 teaspoon melted butter to ensure that it does not stick together.
  3. In a large frying pan or brasier melt 1 tablespoon of butter and sauté garlic for 1 minute. Mix in pasta water and cream cheese with a whisk until melted and smooth.
  4. Combine chicken broth and flour in a measuring cup and whisk with a fork until flour is dissolved and add to the sauce.
  5. When sauce has thickened turn off the heat and add the cheese stirring until melted and then add the cream, salt and pepper. Taste and season additionally if necessary.
  6. Stir in chicken, spinach, peas, parsley and pasta. Prepare to take your dish home for a quick reheat.
  7. Option: Toast breadcrumbs in a frying pan with a bit of butter and sprinkle as a garnish on served pasta.
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Macaroni and Cheese with Salmon and Apple Salad

How do you please everyone at your table?  Homemade macaroni and cheese with salmon and apple salad a satisfying meal for the whole family.

Macaroni and Cheese
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This homemade macaroni and cheese recipe is courtesy of dear friend Alison and though my kids initially did not like the “homemade version” they now LOVE IT. I like making this recipe in my Le Creuset braiser as it can go from stove top right to the oven.
Macaroni and Cheese
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This homemade macaroni and cheese recipe is courtesy of dear friend Alison and though my kids initially did not like the “homemade version” they now LOVE IT. I like making this recipe in my Le Creuset braiser as it can go from stove top right to the oven.
Instructions
  1. Cook pasta to an al dente texture according to instructions on the package and rinse in a colander under cold water to stop cooking.
  2. In a large saucepan bring milk and bay leaf just to a boil and set aside so the flavour can infuse.
  3. In a large dutch oven or brasier melt the butter. Add chopped onions and sauté for a few minutes until translucent - approximately 5 minutes.
  4. Add flour one tablespoon at a time and whisk constantly over low heat until combined.  Do not brown.  Add a ladle of milk with each additional tablespoon of flour if mixture becomes too thick.
  5. Continue adding a ladle of warm milk and whisking after each addition to ensure there are no clumps. Remove the bay leaf and discard.
  6. Once all milk has been added and the sauce has thickened add paprika and 1/4 teaspoon freshly ground pepper and turn off heat.
  7. Slowly add the grated cheese to the sauce and stir until melted. Taste and season with extra salt or pepper as necessary.
  8. Mix cheese sauce together with pasta and stir in optional vegetables.
  9. Pour into your 9 x 13 inch baking dish or keep in your brasier. It will seem like a lot of sauce. Sprinkle with breadcrumbs. Bake for 20 – 30 mins, until top is golden brown and bubbly.
  10. Just before dinner bake at 350 degrees for 20 – 30 mins, until top is golden and bubbly.
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Salmon and Apple Salad
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The Apple Salad can be served with the salmon or with another menu. When I serve the salad on its own I like to add some shaved old cheddar cheese.
Salmon and Apple Salad
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The Apple Salad can be served with the salmon or with another menu. When I serve the salad on its own I like to add some shaved old cheddar cheese.
Ingredients
Salmon
Apple Salad
Instructions
Salmon
  1. For the salmon combine all ingredients in a container and marinate the salmon for at least 1 hour or the whole day in the refrigerator.
  2. Just before dinner BBQ or bake salmon skin side down for approximately 18 minutes at 425 degrees.
Apple Salad
  1. In a frying pan add pecans and toast until fragrant and slightly browned. Remove to cool and chop on a cutting board.
  2. In a small jar or bowl whisk together olive oil, vinegar, honey, salt and pepper.
  3. Just before dinner dress the salad and thinly slice the apples. Serve up greens, top with apples, pecans and salmon.
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Chicken Pad Thai and Mango Salad

Have you ever had Authentic Chicken Pad Thai?  I had not tasted the real thing until I travelled to Thailand.  When I got back I had to re-create some of my favourite dishes. Pad Thai is delicious with the Thai Mango Salad and can also be made with shrimp in place of the chicken.

Chicken Pad Thai
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Chicken Pad Thai is best made just before dinner. The recipe also works well with shrimp just adjust to a lower heat and a shorter cooking time. I hope you enjoy this authentic fresh tasting version, it will not be the ketchup laden Pad Thai you may have tried in the past. For a gluten free version replace the soy sauce with tamari.
Chicken Pad Thai
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Chicken Pad Thai is best made just before dinner. The recipe also works well with shrimp just adjust to a lower heat and a shorter cooking time. I hope you enjoy this authentic fresh tasting version, it will not be the ketchup laden Pad Thai you may have tried in the past. For a gluten free version replace the soy sauce with tamari.
Ingredients
Instructions
  1. Cook or soak noodles as per instructions on the package. If cooking rinse under cold water after. Toss noodles with 1 tablespoon of vegetable oil so that they do not stick together and set aside. The noodles should be slightly al dente.
  2. Heat 1 tablespoon canola oil in your 12 inch frying pan or wok. Add chicken and cook until golden brown. Add the garlic and continue cooking constantly stirring for 1 minute. Chicken should be cooked through. Set aside on a dinner plate.
  3. In the same pan add another tablespoon canola oil and scramble eggs, stir to break into small pieces. Remove and set aside with chicken.
  4. In a small bowl or measuring cup mix together sauce ingredients - chili flakes, sugar, soy sauce, fish sauce and tamarind paste.
  5. In same frying pan add white parts of green onions and cook one minute.
  6. Add noodles, reserved chicken and egg, sauce ingredients and bean sprouts.
  7. Using tongs stir to coat noodles with sauce. If transporting home turn off the heat at this point and heat thoroughly just before dinner.
  8. Squeeze juice of half a lime over pad thai and if desired serve with a lime wedge on each plate. Sprinkle with green onions, cilantro and roasted peanuts.
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Mango Salad
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Mango Salad is the perfect compliment to a Fresh Pad Thai. I like to use slightly firm mangos in this salad but my kids love the ripe sweeter ones.  
Mango Salad
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Mango Salad is the perfect compliment to a Fresh Pad Thai. I like to use slightly firm mangos in this salad but my kids love the ripe sweeter ones.  
Ingredients
Instructions
  1. In your salad bowl or container combine the dressing of olive oil, lime zest, lime juice, fish sauce and sweet thai chili sauce.
  2. Peel and thinly slice the mangos, julienne the red pepper and thinly slice your mint.
  3. To your salad bowl add mangos, peppers and sprinkle mint on top. Toss just before dinner or up to 4 hours ahead. Store in the refrigerator until serving.
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Classic Lasagna and Lemony Caesar Salad

This lighter version of classic tomato and basil lasagna is perfect with a green salad. Try it as vegetarian for a meatless Monday.

Classic Tomato Basil Lasagna
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Lasagna sheets are my new favourite way to make a lasagna. You can find them at your local italian shop.
Classic Tomato Basil Lasagna
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Lasagna sheets are my new favourite way to make a lasagna. You can find them at your local italian shop.
Ingredients
Instructions
  1. If using ground beef, brown meat in a large skillet and drain fat in a colander in the sink.
  2. In a dutch oven heat to medium, add olive oil then onions and sauté 7 minutes then add garlic and sauté until soft and translucent, approximately 3 more minutes.
  3. Pulse tomatoes in a food processor or with an immersion blender until your desired consistency. Alternatively chop on a large cutting board or purchase diced tomatoes.
  4. Once tomatoes have been added bring your mixture to a boil. Reduce heat and simmer uncovered for 1 hour until sauce has thickened.
  5. Wash your lettuce and whisk together your salad dressing while the sauce simmers.
  6. After the sauce has finished simmering remove from heat and stir in basil, 3/4 tsp salt and 1/4 black pepper.
  7. Reserve 1 1/2 cups of sauce for the top of each lasagna. Add cooked ground beef to the tomato sauce and stir.
  8. Heat ricotta in a small saucepan until warm, stir in mozzarella and continue to stir until melted. Remove from heat and add 1/4 tsp salt and 1/8 tsp white pepper.
  9. Start with a tomato/meat layer, then noodles, half the ricotta, noodles, the remaining tomatoes/meat mixture, noodles remaining ricotta mixture, last layer of noodles and finally the reserved tomato sauce and sprinkle with parmesan cheese.
  10. Lasagna can be made up to one day ahead of time and stored in the refrigerator until 1 hour before dinner.
  11. Bake at 375 degrees for 15-20 minutes until bubbling or longer if lasagna has been refrigerated. Let stand 10 minutes before serving.
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Lemony Caesar Salad
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This salad is a nice change from the traditional creamy caesar dressing.
Lemony Caesar Salad
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This salad is a nice change from the traditional creamy caesar dressing.
Ingredients
Instructions
  1. Wash your lettuce and chop lettuce while the sauce simmers.
  2. Add 1/4 cup grated parmesan cheese to your lettuce and refrigerate until ready to serve.
  3. Whisk together olive oil, lemon juice, minced garlic, worchestershire sauce, salt and pepper and transfer to a jar until ready to dress your salad.
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Stir-Fried Noodles with Chicken and Broccolini

Replace a night of thai food takeout with this recipe, it quickly became a favourite in our house.  Everyone loves noodles and I feel better about eating rice noodles over traditional wheat pasta.  For the kids I usually keep the hot sauce out.  The recipe has been adapted from Cooks Illustrated.

Stir-Fried Noodles with Chicken and Broccolini
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This meal is best made just before dinner. Broccolini can sometimes be found at Costco or try Chinese Broccoli or subsutite with regular broccoli, either way it is all good for us.
Stir-Fried Noodles with Chicken and Broccolini
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This meal is best made just before dinner. Broccolini can sometimes be found at Costco or try Chinese Broccoli or subsutite with regular broccoli, either way it is all good for us.
Ingredients
Sauce Ingredients:
Instructions
  1. Cut the chicken into bite sized pieces and place in a colander over a bowl. Once all the chicken is cut stir in 1 teaspoon of baking soda and let sit for 15 minutes. Next rinse chicken and let drain while you begin to cook. Skip this step if you are in a rush but the tender chicken which easily browns creates results that are well worth it.
  2. Follow instructions on the package of noodles or give this a try: Boil 6-8 cups of water in the kettle and pour into a large bowl. Add the noodles a bit at a time stirring to make sure they do not stick together. Let sit in the water for 8 minutes or until noodles are al dente, stirring occasionally. In another colander rinse noodles under cold water and drain. Mix in 2 teaspoons of canola oil to prevent noodles from sticking together.
  3. In a glass measuring cup combine oyster sauce, soy sauce, sugar, vinegar, molasses, fish sauce and hot sauce if using and whisk with a fork.
  4. In a large frying pan or saute pan heat 2 teaspoons of oil. Add chicken and approximately 2 tablespoons of the sauce. Once the chicken begins to brown flip it over with tongs and add in your minced garlic. When all chicken is cooked through and browned on all sides about 8 minutes, set aside in a bowl or container.
  5. In a non-stick frying pan heat another 2 teaspoons of oil and scramble eggs, stir to break into small pieces. Remove and set aside with chicken.
  6. In your large pan add 1 tablespoon of oil, broccolini and another 2 tablespoons of sauce. Cover with a lid and cook for 2-3 minutes until broccolini is tender.
  7. Add noodles, reserved chicken and egg and remaining sauce.
  8. Using tongs stir to coat noodles with sauce and heat thoroughly. Serve immediately.
  9. If you are making ahead of time stop at step 5 and just add broccolini to your pan for cooking just before dinner. Bring home chicken and egg and refrigerate until ready to prepare. Softened noodles can be put in a ziplock bag with oil and the sauce can be stored in a jar or small container.
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Tomato Sauce with Meatballs

This recipe is thanks to Grandma Cooper, we enjoy it a few times a year and always on Christmas Eve.  It is perfect for one family on lazy Sunday morning to prepare and enjoy the double batch; setting one meal away in the freezer.  Just remember you may need to split the sauce into 2 pots for simmering the meatballs.

Grandma Cooper’s Tomato Sauce with Meatballs
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Because this sauce is so divine the recipe makes a double batch.  A double batch can be made by each guest but requires a 7 litre/7 quart slow cooker or dutch oven.  In a group setting it is suggested that 2 guests make one recipe just divide vegetables and sauce between 2 pots and guests can roll their own meatballs. This recipe works well started in the morning and cooking in the slow cooker for 6 hours on high or simmering on the stove for 3 hours.  Flavours are fantastic made a day ahead.
Grandma Cooper’s Tomato Sauce with Meatballs
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Because this sauce is so divine the recipe makes a double batch.  A double batch can be made by each guest but requires a 7 litre/7 quart slow cooker or dutch oven.  In a group setting it is suggested that 2 guests make one recipe just divide vegetables and sauce between 2 pots and guests can roll their own meatballs. This recipe works well started in the morning and cooking in the slow cooker for 6 hours on high or simmering on the stove for 3 hours.  Flavours are fantastic made a day ahead.
Ingredients
Sauce Ingredients:
Meatball Ingredients:
Instructions
Sauce Instructions:
  1. Heat a large sauté pan or dutch oven over med high heat, add the olive oil and sauté onions for 5 minutes.
  2. Add garlic, chopped green and red peppers and mushrooms to the onion mixture and continue until vegetables are soft and onions are translucent.
  3. While vegetables are cooking add tomatoes, tomato paste, tomato juice, oregano, basil, carrot, sugar, crushed red peppers to the slow cooker if using and set on heat. Alternatively if using a dutch oven add ingredients to the vegetables once they are cooked and bring to a boil and set on simmer while you prepare meatballs.
  4. Taste and add any salt and pepper seasonings.
Meatball Instructions:
  1. Add all meatball ingredients into a bowl starting with the ground meats.
  2. Using clean slightly wet hands mix ingredients until meat and spices are evenly distributed.
  3. With your hands form meat mixture into small meatballs 1 - 2 tablespoons in size. Roll in the palm of your hand until you see no cracks.
  4. Formed meatballs can then be added directly to the simmering sauce. Make sure sauce is divided into 2 slow cookers or large pots before adding meatballs unless you have a 7 l pot.
  5. Meatballs will cook in the simmering sauce for 3 hours on the stove or for 6 hours on high in the slow cooker covered. For the last hour of cooking you may want to remove the lid to let the sauce reduce. You can also skim away any fat that rises to the surface of the sauce with a large spoon.
  6. Serve on top of your favourite pasta, with freshly grated parmesan cheese and a side salad.
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