Crock Pot Spaghetti Sauce with Olive Garden Salad (Saturday)

Crock Pot Spaghetti Sauce
Serves: 4

1 pound ground beef
chopped onion to taste
2 pounds canned tomatoes, cut up
8 ounces tomato sauce
12 ounces tomato paste
1 cup beef broth (bouillon)
2 tablespoons parsley
1 tablespoon brown sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper

Brown meat and onion in frying pan, drain off fat; transfer to crockpot. Add remaining ingredients. Cover and cook on low for 6-8 hours. Serve over hot spaghetti. Can be made ahead and frozen. 



Olive Garden Salad
12 ounces iceberg lettuce
1/4 small red onion, sliced thin
8 black olives, pitted
2 small roma tomato, sliced
1/2 cup croutons
Parmesan cheese, grated
ground pepper



1.    In a large glass or wooden salad serving bowl, toss together the lettuce mix, onion slices, olives, pepperoncini, tomatoes, and croutons. Add dressing and toss to combine.

2.    Serve with fresh Parmesan cheese and black pepper to taste.


Dressing:
1/4 cup extra virgin olive oil
2 Tablespoons white wine vinegar
3 Tablespoons Miracle Whip®
1 Tablespoon lemon juice
2 Tablespoons parmesan cheese, grated
1/4 teaspoon garlic salt
1 1/2 Tablespoons water


Combine all ingredients in a blender or food processor; puree until smooth.