As you all know I love to cook, but one thing that is hard is I've never had a really nice BIG pot that I can cook with. Usually I have to use two of my big (which you'll see below my big pot vs the new pot) just to make one meal, it's so frustrating! You can't believe how loud I squealed when CSN asked me to do a review! I was over joyed to have the opportunity. They have over 200 stores to check out everything from Lighting to bar stools to Mailboxes, but of course I went for the Calphalon Contemporary Stainless Steel 8 Quart Multi Pot. Rick actually let out a sigh of relief that I had one now, I've been bugging him for one for a long time. Every time we look in the stores they were so out of the budget, I should have checked CSN this amazing pot regular $142.95 is on sale for get this $99.95. That is a freaking awesome deal of 30% off ($43.00). Check out my old largest pot
vs
Caden had to show you how the kids get into testing products also!
Yes at one point we got stuck and then we were ok! LOL
So now it's time to show off my new pot in action!! I'm all about showing a product in my real life! I found a great recipe I've been dying to show off but usually it's a little tight in my old large pot. I felt like I was back in my mothers kitchen when I was young. She has (and still does) the best kitchen tools and she'd use her large pot all the time for soups, and other amazing smelling things! I know I'm a little nutty but as you know I'm that emotional crazy person that has to gets wrapped up with everything even cooking!
This pot was amazing and so easy to work with, it was the perfect size not too large (I'm short and didn't need to break out a stool). The meal turned out wonderful I had enough to share with the daycare lady. The only side note I would add is do the bacon separately it wasn't crispy like I would like.
Alexis Notes:
Make bacon crispy before adding to veggies. I also used whole wheat spaghetti, that no one noticed the difference. (Thank you also to
Relish! for another great recipe)
Spaghetti Bolognese
| 2 | tablespoons butter |
| 1/2 | yellow onion , chopped |
| 2 | teaspoons garlic, minced |
| 2 | stalks celery, chopped |
| 2 | carrots , peeled and diced |
| 6 | bacon slices, cut into 1-inch pieces |
| 1 | pound ground beef |
| 1 | teaspoon dried oregano |
| 1 | cup red wine |
| 1 | 28-ounce can diced tomatoes with basil, undrained |
| 10 | ounces spaghetti |
| 1/4 | cup Parmesan cheese, grated |
[1] Melt the butter in a large saucepan over medium heat. Add the onion and cook for 2-3 minutes or until soft. Add the garlic, celery and carrot(s) and cook, stirring over low heat for 5 minutes.
[2] Increase the heat to medium-high and add the bacon pieces. beef and oregano and cook for 4-5 minutes or until browned. Drain any excess fat.
[3] Pour in the wine, reduce the heat and simmer for 4-5 minutes or until absorbed. Add the tomatoes and season with salt and pepper. Cover with a lid and simmer for 5 minutes, stirring occasionally.
[4] Meanwhile, cook the pasta in a large pot of boiling salted water until cooked through but still firm to the bite. Drain and return to the pot. Serve the pasta with the sauce and Parmesan.
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