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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Re: Saturday night's allright
- 1 lb. lentils
- water
- garlic powder
- oregano
- sage
- dried onion flakes
- 3 cans tomato sauce
- 2 lbs ground beef, cooked and drained
- salt
- 2/3 to 3/4 c. stellini or other very tiny pasta
Best in a slow cooker on medium [I've found that a crock pot, on high, works just as well].Sort and rinse lentils. Cover with about 2 quarts of water. Sprinkle top with garlic powder (about 1/2 tsp). Add 2 pinches oregano, slightly more sage, 2 tsp dried onion. Bring to low boil, simmer slowly for several hours. Add 3 cans of sauce at this point. When the beans are very cooked, add ground beef. Add about 1.5 tsp salt. Stir frequently and cook for another hour or so.
Just before serving:
Use 1/2 of mixture (freeze other half without pasta for later), add water to thin somewhat (maybe 1 cup) - bring to boil, then add about 2/3 to 3/4 cup of pasta. Cook over medium heat until pasta is tender. Stir often (if sticking, remove from heat and put on cooler surface, like middle of stove -- should release soon). Add a little extra garlic and salt. Should be about the consistency of chili. Serve topped with parmesan cheese. Each half serves about 8 people.