Mostaccioli

Mostaccioli? Like the pasta? Well, sort of…

It’s been a rough week! Evan and I are sick with a head cold, Caed has a runny nose, is moving his 2-year molars, and Emmy also seems to be teething. Naps have been all but non-existant and we’ve gone through quite a few boxes of tissues and Hyland’s teething tabs. Although, if it wasn’t for the constant stream of boogies or drool (ah, the joys of children) you would have no idea Caed was out of sorts. He is such a happy kid. My husband, on the other hand, needed some comfort food. His favorite is Mostaccioli, not necessarily the pasta but the meaty sauce served over it. It was also usually served with a side of saur kraut sautéed with bacon. The meaty sauce was easy to adapt to our lifestyle and saur kraut sautéed with bacon? Yup, that’ll do.

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Get together:

  • 1 package (12oz) of bacon cut into lardons
  • 2 lb (about 7 cups) saur kraut, drained
  • Slow cooker with stovetop compatible insert (my favorite)
  • 3-4 lb roast, cut into 1″ cubes
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 28 oz can tomato sauce
  • 2 6 oz cans tomato paste
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp basil
  • 1 tsp oregano
  • 1 bay leaf
  • salt & pepper to taste

And then you:

  1. Add your bacon lardons to a 10″ sauté pan and set burner to medium
  2. Sauté until they just barely start to crisp
  3. Remove 2 Tbsp bacon grease and add to slow cooker insert
  4. Add saur kraut to bacon and stir to coat
  5. Continue to stir occasionally
  6. Meanwhile, heat your bacon grease in the slow cooker insert over medium-high heat
  7. Add onion and garlic, sauté until onion is translucent and garlic is fragrant
  8. Check on your saur kraut and bacon, give it a stir
  9. Add cubed roast and brown on all sides
  10. Place insert into slow cooker
  11. Check on your saur kraut, don’t forget to stir!
  12. Add the remaining ingredients and stir to distribute evenly
  13. Set slow cooker to low for 6-8 hours
  14. Back to the saur kraut, stir until it begins to crisp, this can take 30 minutes
  15. Remove from heat and set aside until ready to serve

A side salad is a perfect accompaniment to this dish. I usually serve the mostaccioli over spaghetti squash or zusketti (zucchini + spaghetti, thank you Paleo Parents) and the traditional pasta is a distant memory. This recipe also makes a ton of leftovers (the saur kraut, not so much, that is always finished), great for a Friday night so that you have lunches all ready for the weekend. Tomorrow, I plan on serving it with a side of roasted broccoli. Caed can’t wait! Although, first he needs to find the right container to store it in, maybe it’s in the back…

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What is your favorite comfort food? Has it changed since going Paleo? If not, do you “paleoize” it or enjoy the original?

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