3 lb. organic ground beef (I used Kirkland brand), browned and drained

16 oz. fresh mushrooms, sliced

1 large sweet onion, chopped

1 container mixed cherry and grape tomatoes, cut in half

1 orange pepper, chopped

1 green pepper, chopped

4 Tbsp. butter

2 Tbsp. olive oil

2 Tbsp. pesto

1/4 c. red wine

1 can tomato paste


Brown and drain ground beef.  Discard grease.


Cook vegetables in butter and olive oil until softened.  Add in tomato paste and pesto.  Cook for a few minutes, stirring regularly.  Add in red wine.  Simmer for 10 minutes.


Combine meat and vegetables in crock pot.  Cook on low 8 to 10 hours.


Make a slurry of corn starch and sherry and add in to thicken before serving, if necessary.

I cooked some Linguini and tossed it with butter, pesto, and Parmesan cheese before serving it with the sauce over it.

SAM_1884 SAM_1878

The Trader Joe’s pesto is yummy.  Plugra is one of my favorite butters.