Slowcooker Pork Ragu

Slowcooker Pork Ragu 
Adapted from Real Simple
Makes 6 Servings

1 cup carrots, diced finely
1 medium onion, diced finely
1 tbsp minced garlic
 2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried oregano
kosher salt and black pepper
1 14.5-ounce can diced tomatoes
24 oz. (1.5 pounds) boneless pork butt, trimmed and cut in half

In a slow cooker, combine carrot, onion, garlic, tomato paste, thyme, oregano, ¾ teaspoon salt, and ¼ teaspoon pepper. Add tomatoes (and juices); add pork and turn to coat. Cover and cook until the pork is very tender, on on high for 5. Remove pork, shred it with two forks, and add it back to the slowcooker for 20 minutes. 

Spinach Salad

Spinach Salad

6 cups organic spinach

4 hard boiled eggs, diced

6 strips cooked bacon, crumbled

1 cup cherry tomatoes, halved

6 tbsp EVOO

Juice from ½ lemon

Black pepper

Mix together and enjoy.

Everyday Spaghetti

2 pounds ground beef

½ red onion

½ cup Italian parsley

3 tbsp rosemary

3 heirloom tomatoes
1 15 oz. can tomato sauce

2 tsp sea salt

½ tbsp garlic powder

2 tbsp dried basil

Pinch of cayenne pepper

1 bay leaf

Splash of red wine

3-4 garlic gloves

Brown mean in large soup pan. While meat browns, combine onion, parsley, garlic and rosemary into a food processor. Pulse on low for 15 seconds. Add tomatoes and process again until tomatoes are broken down but still chunky. Add tomato sauce and process once more. Once the meat is cooked, add dry spices and mix well. Add tomato sauce from food processor, and bay leaf and red wine. Mix well and bring to simmer. Simmer for 20 minutes.