Slow cooker beef shank pasta sauce

I added red wine and black olives to this stew-like pasta sauce to crank up the fullness of the flavor, but my kids loved it too!
Slow cooker tomato sauce

Ingredients

2 large beef or veal shanks
2 tablespoons of olive oil
1 onion
2 garlic cloves
1/2 cup red wine
2 sprigs fresh thyme leaves, or 1/2 tsp dried
32 oz or 1 quart of canned crushed tomates (I used the home-made sauce I made this summer in this video!)
salt and pepper to taste

Preparation Instructions

Roughly chop the onion and garlic. Heat the oil in a heavy skillet. Brown the onion and garlic, about 3-5 minutes, until translucent. Add the shanks and brown on both sides (about 3 minutes a side). Add red wine and cook 5 minutes. Add tomato sauce and seasoning. Transfer to slow cooker. Cook on high heat for 6 hours. Remove the shanks and shred the meat. Return to sauce.
(I ended up refrigerating the sauce for a couple of days, and it only got more delicious!).

Minerva`s cajun chicken linguine

from Mandy D.’s book, Colton, SD

Ingredients

1 lb. chicken breasts, cut in pieces
1 bunch fresh broccoli
2 peppers (green, red or yellow)
1 sm ctn heavy whipping cream
1T flour
1/2 can chicken broth
Chef Paul Frudhommes Poultry Magic

Preparation instructions

Season chicken with poultry magic. Cook until browned. Put 1 stick butter in large frypan on medium -high heat. Remove chicken when cooked thouroghly. Use juice left as sauce base. Add whipping cream, broth, flour and more magic seasoning. Heat to boiling on medium-low heat, stirring constantly. Add chicken and simmer on low 5 minutes. By now you should have cooked linguine. Season to taste. Drain and add to chicken mixture, stir. Can be topped with fine parmesan cheese or almonds.

Submitted by: Susan W

Stroganoff

from Mandy D.’s book, Colton, SD

Ingredients

1 lb hamburger
1 can cream of chicken soup
8 oz sour cream
1 4oz can of mushrooms
garlic salt
pepper
egg noodles

Preparation instructions

Brown hamburger, drain. Add cream of chicken soup, sourcream, & mushrooms. Mix in pepper and garlic salt to taste.

Boil noodles according to the package.

Sometimes I add a second can of cream of chicken soup, 8 oz of sourcream, and another can of mushrooms to make extra sauce for leftovers.

Submitted by: Rebecca P

47 queries in 0.657 seconds.