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An Olive Garden inspired recipe for today’s Crocktober!


2 lbs Ground Beef

4 stalks celery, chopped

2 (28 ounce) cans diced tomatoes, undrained

1 (16 ounce) can red kidney beans, drained

1 (16 ounce) can white kidney beans, drained

3 (10 ounce) cans beef stock

3 teaspoons oregano

2 teaspoons pepper

5 teaspoons parsley

1 teaspoon Tabasco sauce (optional)

1 (20 ounce) jar spaghetti sauce

8 ounces pasta



Brown beef in a skillet.

Drain fat from beef and add to crock pot with everything except pasta.

Cook on low 7-8 hours or high 4-5 hours.

During last 30 min on high or 1 hour on low, add pasta.

Have a glass of wine with it and pretend you’re at the OG!


Credit to myrecipes.com for this goody! Good job.

Special thanks to Tony’s Market for sponsoring CROCKTOBER this year! Find a location at TonysMarket.com


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