I haven’t made fresh pasta in eons. I’ve had this pasta machine for years, but I just haven’t used it for a while.
Anyhoo, I recently got a cookbook called On Top of Spaghetti, by Johanne Killeen and George Germon. They are a husband and wife team who own Al Forno, a restaurant down in Providence, RI…someday Mike and I will try it. I got the book from Amazon as a bargain book for under ten bucks, they don’t seem to have it for that price any longer. Oh, well. I’m glad I grabbed it when I saw it…it certainly doesn’t take much in the way of sales training for a business to get me to buy a bargain cookbook! 
Anyhoo, I had made some slow-cooker meat sauce the other day, and I have a ton of it left. I decided to find something else to make with it, and looked at this book. Lasagna…yummie! There’s a recipe that calls for their meat sauce recipe, but I can easily substitute the meat sauce that I already have. The recipe also calls for fresh, homemade noodles, rather than the dry ones in the box. I am definitely going to make those. Lasagna really is much better with fresh noodles, and it’s the time and effort to do it once in a while.
Hey, I figure if I *cheated* by making sauce in a slow-cooker, I can take the time to make *real* fresh lasagna noodles!
Here is the slow-cooker sauce recipe, it comes from Mable Hoffman’s Crockery Cookery. Enjoy!
1 pound ground beef
1 large onion, chopped
1 clove garlic, minced
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 (12 ounce) can tomato paste
1 cup beef broth
2 tablespoons minced fresh parsley
1 tablespoon brown sugar
1 teaspoon dried oregano leaves
1 bay leaf
salt & pepper to tasteCrumble up the meat and put it in the crock-pot. Add remaining ingredients, combine well. Cook on LOW for 6-8 hours.
Yummie!
