DAY 3: Spaghetti, Garlic Toast & Green Salad

Spaghetti

  • 8 oz. spaghetti noodles

  • ½# ground beef

  • 1 large onion, chopped

  • 3 sticks celery, sliced

  • 3 cloves garlic, minced

  • 1-28 oz. can Fire Roasted Tomatoes

  • 1-28 oz can Chunky Tomato Sauce

  • 1½ tsp sea salt

  • 1 Tbsp Italian seasoning

  • 2 Tbsp paprika

  • 2 bay leaves

  • 1 Tbsp basil

  • 1 tsp oregano

  • 1 tsp parsley

  • ¼ cup grated Parmesan cheese

Instructions

Cook pasta according to package directions; drain, rinse with cold water and set aside. Brown ground beef, crumbling well.  Add onion, garlic and celery; sauté until onion is translucent. Add remaining ingredients, except cheese; simmer 30 minutes-3 hours. Or place into crock pot and cook on low for 8-10 hours.  When ready to serve reheat pasta under hot running water. Spoon sauce over noodles and sprinkle with Parmesan cheese.

Garlic Toast & Green Salad

Instructions

To make garlic toast, slice dinner rolls horizontally into 3-4 slices. Butter each slice, sprinkle with garlic salt & broil until brown.

Make green salad using ½ head lettuce and ½ cucumber.

Save for later: Lettuce for Days 4, 5 & 6.