When Ty and I originally started to consider wedding dates, I thought October would be perfect. The weather would be cooler, leaves would be falling, it would be magical because fall is my favorite. But I must have been experiencing a major brain hemorrhage to ever consider October.
For some reason, as fall rolls around and I pull out my sweatpants and start researching pumpkin recipes, this deep nostalgia emerges within me, and I completely repress the memory that October's step-cousin Ragweed kicks my butt each year.
Yesterday, my butt was kicked.
I went to the doctor, had some stuff sprayed up my nose to open my sinuses, got a shot of celestone to boost my body into recovery mode, filled two prescriptions of Nasonex and Augmentin and passed out on the couch for the rest of the day.
Then, I felt I should do something productive for my husband, so I made roast spaghetti out of our leftovers. I don't really consider this cooking since the roast was made earlier this week, but it's a great way to create something new from your leftovers or even a great dish to make from scratch. And perfect for a sick day considering I only had to muster the strength to break apart the roast and stir it with some spaghetti sauce. The roast gives the sauce a nice, rich flavor that you typically don't get from ground beef. This would even be good piled onto a piece of buttery Texas toast.
Roast Spaghetti
from the kitchen of Lauren Smith
- Cook your roast however you prefer. Lauren and I each slow cook ours in the crock pot with a little bit of water and two packets of onion soup mix, which makes it super tender and easy to tear apart.
- Once the roast is cooked, combine with a large jar of spaghetti sauce (pick out whatever sauce you prefer).
- Pour in a cup to a cup and a half of the broth from the crock pot to give the sauce a rich flavor.
- Let it simmer for about 30 to 45 minutes and serve over pasta. Penne is preferred, but whatever's in your pantry will suffice.
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