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What's for Dinner: Pot of Gold Spaghetti Sauce

A Dinner Recipe from Cooking with My Kid

pot of gold spaghetti sauce!

The best luck you can have is a friend who’s a whiz in the kitchen.

For us, that pal is Rebecca Coleman of Cooking with My Kid. Turns out Coleman calls on her friends as well. The recipe she is sharing today comes by way of a childhood buddy who grew up in a big Italian family where Pot of Gold pasta sauce cooked all day long.

Coleman is a working mom, though, and she has to creatively manage dinner after a day at the office. We asked her to give up the secret.

“I’ve found that prepping the night before makes things much less harried when I’m finally home from work. Since the kitchen is already a mess from dinner, I use it as an opportunity to do some peeling, chopping, and defrosting. Then I store the prepped food in containers in the fridge to cook with the next day. It may sound like a lot of work, but it’s actually relaxing to do without the pressure of getting a meal on the table.”

Pot of Gold Spaghetti Sauce with Spinach Pasta
Serves eight to ten (one to eat, one to freeze)

2 tbsp. olive oil
2 lg. pork chops
1 piece (approximately ½ lb.) beef chuck
2 links sweet Italian sausage
3 cloves garlic, crushed
1 sm. onion, chopped
1 sm. can of tomato paste
2 15-oz. cans of crushed tomatoes (San Marzano is best)
Handful of fresh basil
Pinch of sugar
Salt and pepper to taste
1 lb. fresh spinach pasta

1. In a large frying pan, heat 1 tbsp. olive oil over medium heat.

2. Season the pork, beef, and sausage with salt and pepper and fry until brown on both sides. Remove the meat from the pan and set aside.

3. Add the remaining olive oil to the pan, along with the garlic and onion. Saute until translucent.

4. Transfer the onion mixture to a Crock-Pot, making sure to scrape the sides for all the good bits.

5. Add the tomato paste, crushed tomatoes, sugar, and basil to the Crock-Pot. Fill each of the empty cans halfway with water and pour into the sauce.

6. Add the meat back in and cook over low heat for 6 to 8 hours until it is fork tender and falling apart.

7. Shred the pork and beef with a fork, break up the sausage, remove any bones, and return the meat to the sauce.

8. Prepare spinach pasta and serve with a big helping of sauce.

9. Freeze remaining sauce in an airtight container for another night.

Find more recipes to cook with your kids online at cookingwithmykid.com.


Giveaway! Feeling lucky? We’re giving away a gold ID bracelet from Sarah Chloe. Find out how you can win on Facebook.

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Photos: Courtesy of Cooking with My Kid; Courtesy of Umi Children’s Shoes