Wednesday

Abruzzese lamb pasta (recipe in the comments)
Steamed broccoli with lemon

Hot tea
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This is the recipe I prepped last night that prompted my post on my love of slow cookers. This is a pasta sauce recipe I got from a friend and was my first try at independent conversion of a conventional recipe to a slow cooker version. Such amazing early success has fueled my later attempts, most of which have been great. This recipe is much better as a crockpot dish, as the slow cooking allows the acid in the tomatoes to mellow and the rosemary and wine to really infuse the sauce. If you're not a lamb eater or ground lamb is hard for you to come by, any ground red meat would probably work. While I often substitute ground turkey or chicken for ground beef, I don't think they would be as good in this sauce, but if anyone gives that a try let me know how it goes!

Prep Notes
Difficulty: Easy
Chopping: Garlic
Time: 20 minutes to prep, 8 hours to cook
Make ahead: Of course.

Reaction
J: "Lamb-i-licious."
M: "Not Baaaaaaaa-d."