Elizabeth Goddard's Easy-Peasy Spaghetti


Elizabeth Goddard is the bestselling author of more than 40 books, including the Carol Award-winning The Camera Never Lies. Her Mountain Cove series books have been finalists in the Daphne du Maurier Awards and the Carol Awards. Goddard is a seventh generation Texan and can be found online at www.elizabethgoddard.com.

Elizabeth's Latest Book Release: Never Let Go

As a forensic genealogist, Willow Anderson is following in her late grandfather’s footsteps in her quest for answers about a baby abducted from the hospital more than twenty years ago. The case may be cold, but things are about to heat up when someone makes an attempt on her life to keep her from discovering the truth.
Ex-FBI agent–and Willow’s ex-flame–Austin McKade readily offers his help to protect the woman he never should have let get away. Together they’ll follow where the clues lead them, even if it means Austin must face the past he’s spent much of his life trying to forget. And even if it puts Willow’s tender heart at risk.
In this fast-paced and emotional page-turner, bestselling author Elizabeth Goddard keeps the stakes high, the romantic tension sparking, and the outcome uncertain until the very end. Buy the book HERE.
Elizabeth's Easy-Peasy Spaghetti
This is the easiest Italian spaghetti you’ll ever make and that’s because it only takes one pot—your Crockpot. I’m all about easy these days with so many book deadlines. After decades of making my pasta a certain way—browning the beef and then adding sauce, cooking spaghetti in a separate pot then pouring into a colander—I  recently tried this and it works as an easy one dish meal. No pouring pasta into a colander. Not washing three pots/pans.
2 lbs thawed ground beef.
24-32 oz boxes of spaghetti (Or pasta of choice)
45 oz jar of Ragu (any flavor, or any brand of sauce, even your own)

Turn slow-cooker on high and dump raw thawed ground beef in the bottom. Pour entire jar of spaghetti sauce over that. Fill jar to halfway with water then dump that in. Cook on high for six hours so the meat will thoroughly cook. Stir meat halfway through cooking time to get all the chunks out.

An hour before you want to serve your pasta, pour in the 24 to 32 ounces of UNCOOKED pasta. If it’s spaghetti break in half. Stir well. Let cook for a half hour before checking to see if it’s the desired consistency. Your cooking time may vary.