*You’ll find all the details for the giveaway down below the recipe!
Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.
A note: For those of you who follow the blog on a regular basis, you’ll notice I might only be posting twice a week for a little while. I’m trying to take a little more time to spend with my sweet girls, and get a bit of rest. If you’d like to see what I’m up to in between blog posts, you can find me (and those ridiculously cute girls) over on Instagram. And if I get a sudden burst of energy (or a full night’s sleep!), you might see a third post pop up 🙂
So I started maternity leave at the end of November, and our baby girl was born December 16.
I was so lucky to have my husband at home for 3 weeks before and 3 weeks after she was born. It’s probably a good thing he went back to work because I was starting to feel guilty for how often I took advantage of him being around.
So I’m still figuring out how this mom-of-a-toddler-and-a-newborn-and-a-food-blogger life is going to look for me.
And I’ve had some amazing sponsors in the last few months, but I’m super thankful to be testing out some more simple recipes from the Cook with Campbell’s site for you. Because that’s something I can handle.
Spaghetti sauce is another one of those recipes I don’t usually use a recipe for, but I’m always intrigued to try an actual recipe for things that seem so simple to begin with.
What I love about the recipe from Campbell’s is that it’s loaded with veggies (which I, well I kind of despise them, unless they’re cooked and fairly well-disguised) and that it’s made in the slow cooker.
You must forgive me for this terrible picture, as I started making this in the morning before it was light out. But look at all those veggies! Makes you feel better about eating pasta, right?? “)
I made this the first day my husband returned to work, and I’m happy to say we all survived the day and the fact that everyone was well-fed was kind of just a bonus.
I really didn’t change much about the recipe, aside from the fact that I added a finely chopped red pepper I had in the fridge and I shredded the carrot instead of chopping it so that the texture would be less noticeable.
This was a total hit here! My toddler goes crazy for anything you serve with noodles, and the veggies were totally unnoticeable. Perfect for those picky eaters in your life (even if you’re one of them…. Lol).
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 1 carrot, shredded
- 1 rib celery, finely chopped
- 1 red pepper, finely chopped
- 1 clove minced garlic
- 1 can (284 mL) CAMPBELL'S® Condensed Tomato with Basil and Oregano soup
- ¼ cup tomato paste
- 1 can (796 mL) crushed tomatoes
- 1 cup CAMPBELL'S® Ready to Use 30% Less Sodium Beef Broth
- 1 tbsp dried oregano
- ¼ tsp ground black pepper
- 1 bay leaf
- In a medium pan, brown ground beef until no pink remains. Add onion, carrot, celery, red pepper and garlic and 3-5 more minutes until veggies soften.
- Stir in soup and tomato paste. Add to slow cooker with tomatoes, broth, oregano, black pepper and bay leaf. Stir well.
- Cover and cook on high for 3-4 hours (stirring once half way through) or low for 6-8 hours.
- Stir, remove bay leaf and serve with parmesan cheese if desired.
All of these great bloggers definitely have a reason to celebrate! It’s time to mark another year of blogging for these lovely ladies. We thought it would be fun to celebrate these wonderful blogs by giving you a chance to win some cash!! The lucky winner will get their choice of $500 Paypal Cash or a $500 Amazon Gift Card!!
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