---

We’re starting to see the school year on the horizon, and that’s when a lot of people’s schedules fill up and get busy!

Even if you don’t have kids in school, sometimes you’d just love to have food made already and have everything simple and ready to go.

That’s where this week’s recipes come in to play. These are all make ahead recipes that you can freeze, and then on the day of, pop them in your slow cooker in the morning and your work is done! It allows you to take advantage of a time when you need to fill to save you time later when you don’t have it!

+ + + +

HOMEMADE SLOW COOKER SLOPPY JOES

2 Tbsp. salted butter, plus more for the rolls

2 1/2 lb. ground beef

5 garlic cloves, minced

1 large green bell pepper, diced

1/2 large onion, diced

1 tsp. kosher salt

1/2 tsp. black pepper

1 1/2 cups ketchup

2 Tbsp. brown sugar

1 Tbsp. Worcestershire sauce

2 tsp. chili powder, plus more to taste

1 tsp. dry mustard

1/2 tsp. crushed red pepper flakes, plus more to taste

8 kaiser rolls, split

8 slices cheese (such as cheddar, American, pepper jack; optional)

Hot sauce, for serving

Kettle cooked potato chips, for serving

8 dill pickle spears, for serving

In a large skillet, melt the butter over medium-high heat. Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned, 5 to 7 minutes. Drain off and discard most of the fat.

Add the garlic, bell pepper, onion, salt, and black pepper and cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Pour the mixture into a 6-quart slow cooker.

Add the ketchup, brown sugar, Worcestershire sauce, chili powder, dry mustard, red pepper flakes, and ½ cup water. Stir to combine.

Cook until the flavors concentrate and the mixture reduces slightly and deepens in color around the edges, on high for 2 hours or low for 4 hours. Taste and adjust the seasonings as needed.

Heat a griddle or skillet over medium heat. Spread the cut sides of the rolls with butter and, working in batches as necessary, toast buttered-side down until golden brown, 1 to 2 minutes. Spoon the meat mixture (about ½ cup) over each roll, topping with slices of cheese, if you like. Serve with hot sauce, chips, and a pickle.

+ + + +

DRIP BEEF 

SANDWICHES

1 (2 1/2-lb.) piece beef chuck roast

1 tsp. minced fresh rosemary

3/4 tsp. kosher salt

Black pepper, to taste

1 (12-oz.) jar pepperoncini

1 cup beef broth

6 Tbsp. salted butter, softened

1 large onion, sliced

6 soft hoagie rolls, split

12 slices provolone cheese

Potato chips, for serving

Toss the beef roast in a 6- to 8-quart slow cooker with the rosemary, ½ teaspoon salt and a generous grinding of pepper. Add the pepperoncini with their brine, along with the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours.

When the slow cooker has about 15 minutes left, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, the remaining 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes.

Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker. Keep warm.

Preheat the broiler. Put the rolls on a baking sheet and spread with the remaining 4 tablespoons butter. Broil until toasted, about 2 minutes.

Heap a generous portion of meat on each roll, then spoon some of the cooking liquid over the meat. Top with a few pepperoncini from the slow cooker and plenty of caramelized onions. Put 2 slices of cheese on each sandwich and return to the broiler just to melt the cheese, about 1 more minute. Serve with potato chips and the extra cooking liquid on the side for dipping.

+ + + +

BOLOGNESE

2 Tbsp. olive oil, divided

2 celery stalks, chopped

1 carrot, chopped

1 onion, chopped

Kosher salt and freshly ground black pepper, to taste

3 cloves garlic, finely chopped

1/3 cup tomato paste

1/2 cup dry red wine

2 lb. ground beef

1 1/2 cups whole milk

1 (28-oz.) can of crushed tomatoes

1 1/2 tsp. dried oregano

1 1/2 tsp. dried basil

1 tsp. dried thyme

1/4 tsp. red pepper flakes, plus more to taste

1/4 tsp. ground nutmeg

1 parmesan rind (optional)

To serve:

1 lb. fettuccine

Grated parmesan cheese, to serve

Chopped fresh basil, for serving

Chopped fresh parsley, for serving

In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the celery, carrot, and onion, and season with salt and pepper. Cook until softened, about 10 minutes.

Stir in the garlic and cook for another minute. Add the tomato paste and cook for 1 minute more. Add the red wine and cook, scraping the bottom of the pan, until it is mostly reduced, about 3 minutes. Pour the mixture into the base of a slow cooker.

Pour the remaining 1 tablespoon of oil into the skillet. Add the beef and season with salt and pepper. Cook, breaking up the meat, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 7 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and parmesan rind, if using. Season with salt. Stir it up, cover, and cook on high for 4 hours (or low for 6 hours).

Skim off any fat on top and check the consistency. (If it is too thick, add a bit of water.) Remove the parmesan rind.

To serve: Bring a large pot of water to a boil. Season with salt. Cook fettuccine according to the package directions. Reserve 2 cups of pasta water and drain the pasta.

Toss the pasta with half of the bolognese sauce and 1 cup of the reserved pasta water (or more if you like). Reserve the remaining sauce for another day. Serve topped with lots of grated parmesan, chopped basil, and chopped parsley. 

TFD: “Time is too slow for those who wait, too swift for those who fear, too long for those who grieve, too short for those who rejoice, but for those who love, time is eternity.” — Henry Van Dyke

---