at home

We've been home bound more than a lot lately and with all of us who have been fighting this never ending cold, the littlest now fighting pneumonia and some below freezing days, home was surely the best place to stay. So a little of our recent days at home, looking in and out.

:: watching the amazing sky while doing the dishes ::

:: making German pancakes, could eat these every morning ::

:: finding everyone asleep during nap time ::

:: smiling, even sick, this baby is always happy ::

:: always wearing our wool ::

:: watching the wildlife right out our windows ::

:: seeing flurries fall from the sky ::

:: loving our silly baby ::

:: rocking out to favorite songs ::

:: admiring the brilliant colors we see out every window ::

:: being inspired by my new hobby of jewelry making ::

:: and adding warmth with lots of comfort foods ::

I've been trying a new recipe just about every night for a few weeks and found some keepers. Wanted to share one our whole family loved last week and to make it better it goes right in the crock pot and smelled amazing cooking all day. Enjoy!

Slow-Cooked Bolognese Sauce

olive Oil

onion

4 carrots

2-3 cloves minced garlic

pound or two of ground beef (turkey works too)

1/8 tsp nutmeg

other seasonings, if desired, fresh basil, oregano, red pepper flakes

tsp salt

1/2 tsp pepper

1 cup milk, whole or 2 percent

1 cup white wine

28 ounce can whole peeled tomatoes, drained (save juices!) and chopped

28 ounce can dice tomatoes

Heat oil in a dutch oven over medium heat. Add the onion, celery, and carrot and cook until the onion is translucent and all the vegetables have softened. Add the garlic and cook until fragrant, about 30 seconds. Add the beef or turkey, breaking it apart with your spoon and cooking until it is just browned. Season with nutmeg, salt, and pepper and other seasonings if desired.

Stir in the milk and bring it to a rapid simmer. Continue simmering until the milk has reduced completely and very little liquid remains, about 10 minutes. Stir in the wine and simmer again until reduced completely, about 10 minutes. Transfer the beef mixture to the slow cooker.

Add the chopped and diced tomatoes and all the reserved tomato juices to the slow cooker. Stir to combine. Cover and cook on HIGH for 5/6 hours or LOW for 8 hours.In the last half hour of cooking, remove the lid to allow any excess liquid to evaporate, if needed, and reduce the sauce.

The finished sauce should be chunky and creamy without being soupy. Serve on top of your favorite spaghetti or pasta and add fresh parmesan cheese.