Jessica's Joyful Kitchen

16oz Potato gnocchi  18-20 meatballs, cooked and frozen  24oz Marinara sauce  1 cup parm cheese In a Dutch oven brown the meatballs a couple minutes in olive oil, while the gnocchi are boiling in another pot. Then pour on top of the meatballs the jar of sauce, plus maybe 1/3 cup of water, (I rinsed the jar out with some water and shook the jar around and poured that in). Then I drained the gnocchi and added to the pot of meatballs, stirred around and topped it all with parm cheese.

3-4 lbs beef chuck roast salt and pepper, to taste 2 lbs baby carrots 1 yellow onion, wedged 2 lbs red potatoes, halved 12oz can of Coke 1.25 oz packet of onion soup mix Throw it all into the crock pot and cook on high for 6-8 hours.

Tomato Meat Sauce: 3 tablespoons good olive oil 1 cup chopped yellow onion (1 medium) 1 pound lean ground beef or lamb 1/2 cup dry red wine or beef stock 3 garlic cloves minced 1 teaspoon ground cinnamon 1 teaspoon dried oregano 1 teaspoon fresh thyme leaves Pinch of cayenne pepper 1 can (28 ounces) crushed tomatoes salt and freshly ground black pepper Bechamel: 1 1/2 cups whole milk 1 cup heavy cream 4 tablespoons (1/2 stick) unsalted butter 1/4 cup all-purpose flour 1/4 teaspoon freshly grated nutmeg Salt and freshly ground black pepper 1 1/2 cups freshly grated Parmesan or Kasseri cheese 2 extra-large eggs, beaten 2/3 cup Greek-style yogurt, such as Fage Total 3/4 pound penne  For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the meat, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more ...