Slow Cooker Pork Ragout

 

 

  I was recently looking for a “let it cook all day” kind of recipe, so I turned to my big freezer (aka the Snow Miser) to see what I happened to have on hand. Sitting right on top was a pork shoulder that I was lucky enough to get on sale, and I immediately knew that this was the clear winner. 
 But what to make?? I’m sure that when I bought it I was thinking I’d do a BBQ pulled pork in the slow cooker, but now I’m thinking “how ‘bout something different?”
 Enter this recipe. You may be asking what is a ragout? Well a ragout (or ragu) is an Italian dish of braised meat (usually pork) in a tomato sauce with aromatics, herbs, and wine, finely shredded and then served over a hearty wide pasta. Sounds heavenly, right? Yeah, I thought so too. And since I pride myself on keeping a well stocked pantry, I just happened to have all the rest of the ingredients to make it. 
 First and foremost, I have to say this was just about the easiest thing to throw together, and the payoff was AMAZING.  It was only about 15 minutes of prep, and then it cooked all day, low and slow, filling my house with the most intoxicating aromas. It was so good that it could literally be an option for my next dinner party. It’s just that good. (Hmm.. actually, that’s a really good idea.) 
 I made this during the biggest snow storm in the last 10 years, but you don’t have to wait for it to snow to make this recipe. Make it for a Sunday Dinner. Make it for a holiday. Make it for your friends. Make it just for yourself! It’s definitely a good one to keep in your back pocket. I actually already wanna make it again. (Not even kidding!) Good thing I still have another pork in the Snow Miser!



Olive oil
3 or 4 lb pork shoulder
1 onion, minced
2 carrots, peeled and finely diced
1 28oz can tomato puree
1 6oz can tomato paste
A couple sprigs of fresh thyme, leaves removed and stems discarded
1 tsp poultry seasoning 
1 tsp dried basil
Salt and pepper
1/2 cup red wine (such as Chianti or Merlot)
1 heaping tsp chicken Better Than Bouillon 
2 cups water

In a very hot skillet, in a little oil, brown the pork on all sides. Meanwhile, throw everything else into your slow cooker. 
Place the pork in the slow cooker, nestling it down into the sauce. Cover and cook on low for 8 or 9 hours, or until the pork shreds easily. 
Using two forks, pull the pork into fine shreds, removing any fat, stirring until well combined. 

Serve over wide egg noodles, pappardelle, or tagliatelle pasta with warm crusty bread. 



Tips:
When browning the pork, don’t move it around in the skillet. I know you want to, but resist the urge! Just leave it alone, and you’ll get a nice brown sear. Do this one all sides. Conversely, you can certainly just skip this step altogether, and it will be just fine. But I believe it gives a richer deeper flavor with the browning. 
A few things you can substitute:
Crushed tomatoes instead of puree. 
Dried thyme leaves instead of fresh. 
Vermouth or just a splash of red wine vinegar instead of the wine.
2 cup of chicken broth instead of the Better Than Bouillon and water.
Instead of cooking on low for 8 or 9 hours, you can cook it on high for 4 or 5, but I always prefer lower and slower if you have the time. 
Even though pork is the classic choice for this recipe, it also works very well with beef. Just be sure to cook it long enough so the meat shreds easily. 
If you’d prefer to cook this in the oven instead of the slow cooker: Brown the meat in a heavy pot with a lid, throw in all the sauce ingredients, then place in a low-ish oven, around 325ºF, for about 3-4 hours.

Portuguese Coconut Tarts (Queijadas de Coco)

 

 

   

  Every year, around Easter, I always look forward to all of the usual treats. The Cadbury caramel eggs, my carrot cake decorated with a basket weave design (get it?), and of course, anything and everything to do with coconut. So I was pretty excited when I happened upon this dessert that was completely new to me. 

 Have you ever heard of a Portuguese Coconut Tart? If you can imagine that a coconut custard pie and a coconut cupcake had a baby, it would be this. Caramelized and golden on top and custard-y in the center, it's one of the most delicious coconut somethings I've every tasted. True story! I saw the recipe on a short video from Celia Rego, who makes traditional Portuguese dishes, and immediately wanted to make them (mainly because I've never met a coconut I didn't like.) They're super simple to make too! All it took was a few simple ingredients that I just happened to have on hand, and it came together in no time. You don't even need cupcake liners to bake. SO easy!!

 Full disclosure... I may or may not have tweaked this recipe ever so slightly, because I can never leave well enough alone...but I still listed the original recipe as is. I kid you not when I say I had to stop myself from eating them and I PROMISE I'll be making them again and again!

If you like coconut, this is absolutely something you need to try!!

 

 

8oz pkg cream cheese, room temperature

1 stick butter, room temperature

6 eggs

1 cup sugar

2 tbs flour

14oz sweetened shredded coconut 

 

 

Heat oven to 350ºF. 

Using a mixer, cream together the cream cheese and butter until well combined. Add eggs one at a time, mixing well after each. Mix in the sugar, then the flour until smooth. Now stir in the coconut by hand, adding a little at a time so it doesn't clump together. 

  Grease and flour a muffin tin, or spray with baking spray. Fill each cup completely. Tap your pan on the counter to remove any air bubbles. Bake for 30-35 minutes or until golden on top. Cool completely before removing from pan. 

 

 

 

Tips:

There are other versions that have different amounts of sugar and eggs, and there are some that use milk instead of cream cheese. This recipe was so good I don't even feel the need to try any other! 

The only thing I added was a tsp of vanilla extract, and a tsp of coconut extract. I didn't add them to the list of ingredients because I wanted to post it as I first discovered it, but I think the vanilla and coconut extracts were a delicious addition and this is definitely how I'll always make them. Actually....now that I think of it... I wonder how this recipe would turn out if I made them in a mini muffin tin... Hmm.. Only one way to find out!

No Bake Lemon Icebox Pie

 

 

  What do you do when you need to come up with a dessert, such as a fabulous light and fluffy pie, but you have neither the time nor the know how? What do you do? You take ALL the shortcuts and you make this recipe, THAT'S what you do! It only takes a few store bought ingredients, and it comes together in minutes. And it's SO delicious!!! You'll be amazed at how big of a pay off you get despite all the shortcuts. 

 Yes, of course, you could make your own crust by crushing the graham crackers, adding sugar, and melted butter and then pressing it into a pie plate... and you could make your own lemon curd or pie filling... and your own fresh sweetened whipped cream....

 But sometimes you just don't have time for all of that! This recipe solves that problem. I promise you I wouldn't recommend something unless it's worth it. And btw, even though we're taking a few shortcuts, this still counts as a homemade. There. I said it. 

 So if you're short on time, or if you're not a baker at all, try this recipe and everyone will love you for it. ENJOY!

 

 

 

1 ready-made 10" graham cracker pie crust

1 8oz pkg cream cheese, softened

1 14oz can sweetened condensed milk 

1 22oz can lemon pie filling 

1/2 cup lemon juice

Zest from one lemon

1 8oz container Cool Whip, thawed

 

 

  Using an electric mixer, combine the cream cheese, condensed milk, lemon juice, and zest. Using a rubber spatula, fold in l/2 of the lemon pie filling by hand. Now do the same with half of the Cool Whip.

 Pour the filling into the ready made pie crust, smoothing over the top. Refrigerate for an hour or two. Remove from the fridge and spread the other half of the pie filling over the cream filling. Decorate the top with remaining Cool Whip. Garnish with a fresh lemon slice, if desired. Refrigerate until ready to serve. Even better, make it the night before so it'll set up in the fridge overnight. 

 

But for the quickest method, forget the extra chilling time. Just pour the cream mixture into the crust, smooth over the top, then carefully spread the remaining pie filling on top. You could even get fancy and give it a little swirl. Now decorate the top with the remaining Cool Whip. You'll have more of a mousse texture instead of a slice of pie, but it's delicious now matter how you do it. 

 

 

 

Tips:

The only thing I'd change about this recipe (if I were feeling so motivated) is that I'd make my own graham cracker crust. The store bought ones taste great and they're super convenient, but I do like a thicker crust, which also lends itself to serving a slice of pie in one piece without so much crust breakage. But you do you!

Btw, if you're wondering why it's called an "icebox" pie... Before there were today's electric refrigerators, there were iceboxes, which were insulated wooden boxes with a top compartment for large blocks of ice that cooled a lower compartment as the ice melted. So I guess now this pie should be called a Refrigerator Pie, but we don't need to be that technical. 

Joey's Cabbage and Potato Bake

  I was in the mood for something warm and comforting and homey and casserole-y. Usually that means some kind of noodle, but since I already had pasta earlier in the week, I figured I'd do potatoes instead. I was inspired by a recipe I saw on a blog called Hungry Happens, but then of course I didn't follow it. I just started throwing things into a pan.
 I decided to go with baby potatoes and baby carrots just because they’re easier. No peeling! And the cabbage.. well, I think that was originally gonna be a batch of sauerkraut that didn’t happen. From there, I just added some spices that I thought would work. And guess what! They did! It came out so flavorful and tasty, I had to go back for more. This was definitely one of those times where simplicity was best. Nothing too complicated, all in one casserole dish. Perfect.
 Now, I will say that this made a giant casserole, just because I used the whole head of cabbage, and the whole bag of carrots, and the whole bag of baby Yukons. (I mean, what else was I gonna do with half a bag of potatoes, right?) So, you’ll make as much or as little as you want. 
 The other thing is it took much longer to cook than I thought it would. So if you want to speed up the process, you can microwave or steam your potatoes and carrots first before you start. Otherwise, this recipe is simple and straight forward and it’s the perfect comfort food. Serve as is, or with a sliced ham, or any kind of roast. It will absolutely satisfy your craving the next time you feel like having something warm and casserole-y! 



1 small head of green cabbage, cored and chopped
1 lb baby carrots
2 lbs baby Yukon Gold potatoes, halved or quartered
1 small onion, chopped
A big sprinkle of each, or to taste:
Salt, black pepper, paprika, dried thyme leaves, celery seed, onion powder, garlic powder
1/2 cup vegetable broth or chicken broth
1 cup heavy cream

8 oz shredded mozzarella cheese

2 scallions, chopped


Heat oven to 400ºF.
Place all vegetables (except scallions) and seasonings in a large casserole dish. Pour broth and cream over all. (I may have added a little extra cream!) Toss lightly to coat. Cover tightly with foil. Bake for an hour or until potatoes and carrots are tender. Remove foil. Top with mozzarella cheese. Place in oven again (uncovered) and bake for an additional 15-20 minutes or until cheese is melted and the sauce is bubbly. Garnish with chopped scallions sprinkled over the top. Let stand for a few minutes before serving. 



Tips:
 This entire recipe is the perfect springboard for whichever direction you'd like to go. Literally every ingredient in the recipe can be increased or decreased to suit one’s taste. Do you want lots of carrots and not a lot of potatoes? Do you want just cabbage and potatoes and no carrots at all? Do you want to swap out the seasonings for your favorite blend?? Would you rather do Cheddar or Swiss cheese? Or both? 

DO IT!!
You can also add any kind of meat if you want. Diced ham, diced corned beef, smoked sausage, diced chicken, really anything you want! 

Easy Peasy Cheesy Pasta

 

 This recipe was inspired by a short video I recently saw as I was randomly scrolling through my feed. (you do that too, right?) Anyway, I thought, ooo that looks yummy and easy.. lets try it.. but then I thought, wait.. why is he cooking it like that????? I immediately knew of a few things I would do differently, so I decided to test my ideas. (Yes, I could go into what he did, and what I changed, but that's not important here.) The important thing is that I was right! Well, at least for the way I like to cook. 

 So this is my version of Pasta and Peas or rather Pasta e Piselli, which is basically a traditonal Italian peasant sort of comfort food. I'm sure there are many versions of it, but this is where I landed. 

 It comes together SO quickly, you can have dinner ready in less than a half hour, and you won't break the bank in the process. And I'm not even kidding when I tell you I loved it so much I literally ate the entire thing. Now THAT'S the kind of recipe I like! I know you will too! Enjoy!

 

 

 

olive oil

1 onion, minced

2 cloves garlic, minced

2 cups vegetable broth, chicken broth, or just water

1 cup ditalini pasta

1 12oz bag frozen peas

1 cup grated Parmesan cheese

Cracked black pepper

 

 

In a large skillet, heat the oil over medium heat. Add the minced onion and saute until it begins to soften. Add the minced garlic and continue to saute for another minute. Add the broth and increase heat to bring it up to a boil. Add the pasta. Let it cook, stirring frequently, until most of the liquid is absorbed and the pasta is tender. Add the peas, cheese, and pepper. Stir and saute until the peas are heated through, and the cheese melts into any remaining broth. Add more broth or water if it needs a little more liquid. Serve immediately, 

 

 

Tips:

  Ok, ok, I'll tell you what I did differently. The chef in the video added the peas to the broth before adding the pasta. I thought "wait.., by the time the pasta is cooked, the peas are gonna be overdone!" So I cooked it the other way around, He also blended some of the peas and then added them back in to make a thicker sauce, but I wanted to keep it light. I guess there's no right or wrong way to do it, but this worked for me. 

  This recipe doesn't need any added salt because the Parmesan cheese is quite salty. Speaking of which, adding a whole cup of grated cheese is quite a lot, so you can cut back on it a little, if you like. Then again, I called it Easy Peasy CHEESY for a reason! 

 This dish stands on its own as a delicious meatless main dish, but I think it would be equally delicious served next to a fillet of baked or grilled chicken or fish.  

 

 

 

Joey's Crab Rangoon Casserole

 

 

 

 Have you ever heard of Crab Rangoon?

 It's an American-Chinese appetizer made of deep-fried wontons filled with a creamy mixture of cream cheese, imitation crab meat, garlic, and scallions, and it's one of my all time faves when I'm ordering take-out. It's right up there with my favorite egg rolls and pan fried dumplings.

And then of course, as with so many other dishes, someone took all of these flavors and ran with them to turn it into a fabulous casserole! I thought, how can this not be good???? CLEARLY I needed to try it.  

 Now, I thought, ok, this is pretty straight forward, but OH how wrong I was! Just like every other home cooked casserole, there are about a million and one versions of it. So I did what I always do. I read through a bunch, took what I liked from each of them, and made my own. (I know I say that all the time, but it's truly how I do!) I'm SO pleased with how it turned out!!!! So, although I can't lay claim to the idea of turning a crab rangoon into a casserole, I'll happily take credit for making it this way. It was so good, everyone went back for seconds! Sometimes a really good casserole just hits the spot, doesn't it?!?

 Even if you've never had crab rangoon, definitely give this one a try. It's warm and comforting, feeds a crowd, and.. side note.. it just happens to meatless, if that's how you roll. 

 Hope you like it!

16 oz wide egg noodles

3 or 4 scallions

1/2 cup finely chopped celery

1 tsp minced garlic

2 tbs butter 

2 pkgs cream cheese 

2 cups half and half

Splash of soy sauce

1/2 tsp onion powder 

1 tsp Old Bay seasoning

Pinch of salt

1 lb imitation crab 

2 cups mozzarella cheese

Sweet Chili Sauce

Wonton Chips 

Heat oven to 375F. 

In a large pot of salted boiling water, cook noodles until al dente. Drain and set aside.

Meanwhile, slice the scallions and separate the green ends from the white. Add the white ends to a sauce pan along with the butter and celery. Sauté over medium heat for a few minutes, then add the garlic. Sauté for a few minutes more then add cream cheese, half and half, soy sauce, and spices.  Heat and stir until smooth.

 In a casserole dish, add cooked noodles, flaked crab meat, and 1 cup shredded mozzarella. 

Pour cream cheese mixture over all and toss until well combined.

Top with remaining cheese. 

Bake for 30 minutes, or until lightly browned and bubbly. 

To serve, top with sweet chili sauce, crispy wonton chips, and reserved green onions. 

Tips:

When boiling the noodles, you want to drain them when they're just under done. They'll finish cooking in the oven. Otherwise they might become too mushy. And no one wants mushy pasta. 

If you like a lot of something, add a lot! Want more crab! Do it! Want it to be cheesier?? Go for it! Want to add shrimp? Why not? As my friend Carol would say, "It's your story, you tell it any way you want!" 

Be sure to include the toppings! Thats what takes the whole dish from good to amazing! 

And I know this may seem obvious, but I'll say it anyway... instead of using half and half, you can use 1 cup milk plus 1 cup heavy cream.

(Half and half = half milk and half cream, get it?)

Slow Cooker Butter Beef

  Have you ever heard of Butter Beef? I must confess I hadn't heard of it, but of course as soon as I saw it, it started popping up on every feed. So I thought, "ok ok, I'll make it!"

 If you've never heard of it, it's literally just three ingredients: beef cubes, onion soup mix, and butter. That's it. Throw it all in a slow cooker, and there's dinner. Super simple, right? You can serve it over rice or wide egg noodles and it's absolutely delicious. SO easy!!! 

 Then I saw that it was wide open for one's own variations. Some people added mushrooms and bell peppers or other veggies. I decided to go with garlic, potatoes, and carrots for a beef stew vibe. It's delicious no matter which direction you choose. And it literally comes together in minutes.  

  Btw, full disclosure, I saw it on several different websites, so I have no idea whose recipe it is. One site called it "buttery beef," but it was basically the same thing. 

 Anyway, whether you serve it over noodles, or add potatoes and veggies, you definitely need to give this one a try! 

 

 

3 lbs beef cubes or stew meat

1 envelope dry onion soup mix

1 stick butter 

 

Place all ingredients in a slow cooker. 

Cook on low for 7 or 8 hours. 

Serve over wide egg noodles or rice.  

 

 

Tips: 

The recipe calls for 3 lbs of beef, but since there's only one of me, I didn't want to cook that much meat. So I added 1 lb of baby carrots, 2 lbs baby potatoes, and some minced garlic. 

If you don't want to add any veggies and you don't want to cook 3 lbs of beef, just cut everything in half, and save the other half of the onion soup mix packet for next time. 

 

 

 

Tollhouse Cookie Bars

   Here’s a good one to keep in your recipe arsenal. It’s just a simple cookie bar, but it hits all the right notes, and everyone goes crazy for them every time I make them. They’re a great picky-uppy kind of sweet treat and the recipe comes from a blog called Midwestern Homelife. Of course, I tweaked it ever so slightly because I can never leave well enough alone. 

 They just hit the spot whenever you feel like having a little something sweet, and you literally don’t even need an occasion to make them! On the other hand, they’re the perfect thing to make for your special somebody… or as a boost for your nephew who has a crazy 48 hour work shift coming up….   or as a huge thank you to your ANGEL of a next door neighbor who, without asking, cleared your walkways with his snowblower… TWICE. Come to think of it, I think I need to make another batch, just for myself, because why not??? I think you need to make some too!!

 
 

2 1/4 cups flour
1 tsp baking soda
1 1/2 tsp salt
1 cup butter, (2 sticks)
3/4 cup sugar
3/4 cup brown sugar
1 tsp pure vanilla extract
2 large eggs
3 cups mix-ins (any kind of chips, chopped chocolate or nuts)



Preheat the oven to 350ºF. 
Spray a 9 x 13 pan with nonstick cooking spray, then line it with parchment paper with an overhang for easy removal. 
In a small bowl, stir together the flour, baking soda, and salt.
In a large mixing bowl, use a hand or stand mixer to beat the butter, brown and white sugars, and vanilla extract until creamy. Add the eggs one at a time, mixing well between each one. Gradually add the flour and mix until combined. The dough will be very thick. Add the mix-ins. Set aside some chocolate chips or chocolate chunks for the top. Mix in the chocolate chips and nuts on low speed until combined. 
Press or spread the dough evenly into the prepared pan. Sprinkle reserved chocolate chips over top of the dough. 
Bake for 20-25 minutes or until the top is golden brown and the edges are set.  
Cool the bars in the pan on a wire rack. 




Tips:

It may seem like overkill to spray the pan and then line it with parchment, but I still like to do both. Just that little quick spray helps the parchment paper stay in place for when you're pressing the cookie dough into the pan. Otherwise, the paper slides all over the place. 

The original recipe only called for 1 tsp salt, but I added the extra half tsp because I think it needed it. I also only ever use salted butter, but you do you. 

The mix-ins I used were chocolate chips, butterscotch chips, and white chocolate chips, with mini chocolate chips over the top.  I think I might do peanut butter chips next time. Chopped pecans, walnuts, and/or macadamia nuts would also be awesome. Use anything you like!

Baked Crab Dip

  Here's a super simple party dip that is perfect for all of your party hosting. It's easy enough to quickly throw together, and it's perfect for your next game day or movie night when you want something other than the same old wings. I like to serve it with butter crackers, but it's also fabulous when served with a hearty chip or even spread on slices of toasted baguette. It's also easy to make it in advance, and then pop it in the oven when it's time for guests. 

 Keep this one in your in your back pocket anytime you need a quick dip.

It's always a big hit! Love. 

1 8 oz pkg cream cheese, room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup ketchup
1 tsp Worcestershire sauce
1 tsp minced garlic
1 tsp lemon juice
1 tsp Old Bay® seasoning
1 tsp paprika (not smoked)
1 cup shredded white Cheddar cheese, plus more 
Salt and pepper to taste
1/4 cup sliced green onions, plus more for garnish
1 lb lump crab or imitation crab meat

 

 

Simply stir together all ingredients except the crab. Be sure everything is well combined. 

Now, VERY GENTLY fold in your lumps of crab meat so as not to break them up. You want them to stay intact as much as possible. If you're using imitation crab meat, just chop it up slightly or shred it before mixing in. Taste it and adjust seasoning if needed. Pour into a casserole dish, then top with a little more shredded cheese. Place in a 350ºF oven for 30 minutes or until bubbly. Garnish with a few more chopped green onions. Serve with crackers, tortilla chips, toasted baguettes, or bagel chips. 

 

 

Tips:

First, and foremost... SHRED YOUR OWN CHEESE. Like, from a block. Do not get the bag of pre shredded!!! It has a coating on it to keep it from clumping, and it just doesn't melt the same. Just buy a block of cheese and spend an extra two minutes shredding it by hand, or use one of those handy dandy rotary graters. It makes a world of difference! Have I ever lied to you before?

The other big tip is to make sure to include the lemon juice. Usually, I'm a little hesitant to add too much lemon in my cooking because thats all I can taste. In this case, however, it noticeably brightens up the flavor, so much so that I think it's one of the key flavor notes. Don't skip it!

Also be sure your cream cheese is at room temperature before you start. It just makes the mixing that much easier. 

And finally, feel free to use lump crab meant, but if that's too big of a splurge, imitation crab is great too. I usually don't mention specific brand names, but this time, I think it's warranted. I've tried several kinds of imitation crab meat and I think Gadre Surimi Style Snow Legs are the best. I just think they have the best crab flavor! Just sayin'!

Joey's Slow Cooker Classic Meat Sauce

 

Now that the holidays are over, my first thought is to make a pot of something that slowly cooks all day. It's comforting, it warms you up from the inside, and the delicious aromas of an all day simmer remind me of my childhood. 

 I was feeling like something pasta, so I decided to do a classic meat sauce. Now, I know people often use the terms "meat sauce" and "Bolognese Sauce" interchangeably, but they're actually not the same thing. Bolognese starts with minced carrots and celery and onions and also has the addition of some sort of dairy. This is just your basic meat ragu with lots of tomatoes and dried herbs. So, similar, but not the same. 

 I didn't really follow a recipe, but realized I always make it the same way, so I decided to write it down this time. And like my Mom always said "Just put it in a pot and let it cook." Originally, I was gonna do it on the stove top, but then opted for the slow cooker. And then I served it up with some hearty rigatoni. It smelled fabulous as it was cooking all day, and it was just the thing after cleaning and un-decorating all day. 

 And OMG it was so delicious!! And it's so easy, even the cooking novice can do it. It's a good all-around classic sauce to have in your cooking repertoire. Whether you cook it in the slow cooker or on the stove top, give this one a try!

 

 

 

1 lb ground beef
1 lb ground Italian sausage (mild, hot, or half of each)
2 28oz cans crushed tomatoes
1 15oz can tomato puree
1 6oz can tomato paste
3 cloves garlic, minced
1 small onion, minced
Salt and pepper to taste
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1 or 2 small bay leaves
Pinch of crushed red pepper flakes.
Handful of grated Parmesan cheese


Brown the meat in a saucepan, breaking it up as it cooks. Meanwhile add all other ingredients to your slow cooker.
When the meat has mostly browned, drain any excess fat, then add it to the pot.
Cook on low for 8-9 hours or on high for 4-5 hours. Remove lid for the last hour of cooking time to let the sauce reduce a little. Serve over rigatoni, tagliatelle, or tortellini. Top with more grated cheese, if desired. 

 

 

Tips:

If you decide to do it on the stove, just keep the heat very low, and give it a stir every so often to make sure it's not burning on the bottom. 

For an even richer depth of flavor, add about a cup of red wine. Full disclosure, I thought of adding it after the sauce was already finished, but I'll definitely remember it for next time. 

I like to do a mixture of ground beef and sausage, but you can absolutely do all of one or the other. I like to include the sausage because it really seasons the sauce. If you choose to omit the sausage and do just beef or any other kind of ground meat, be sure to adjust your seasonings as needed. 

This is a perfect sauce to use when layering lasagna, just sayin'!

It can also be canned... Specifically, it must be pressure canned, since it contains meat. Processing times are 75 minutes for pints, and 90 minutes for quarts. Happy canning!