I needed to make a big batch of Bolognese sauce for the baked pasta and braciole for our Christmas meal. I don’t think I’ve ever made a pasta sauce the same. I don’t measure or use the same amounts of ingredients and it especially varies in the summer if I have lots of herbs and tomatoes to use up. I only bought a pound of lean beef for a big batch, so I decided to add more carrots and mushrooms to even it out. I also started it with a little pancetta I had in the freezer.
Added two diced onions and 5 cloves of garlic. Then pureed mushrooms, carrots, and celery.
Add to sauce, sauté, add meat, brown, then add a couple glugs of red wine until it evaporates. To that I added 3 big cans of crushed tomatoes, good amount of salt and pepper. My rule of thumb is however many pounds of pasta I plan on cooking, I add one big can of crushed tomatoes and it works out every time.
In the big boy pot. Apparently I finished cooking it at precisely 3:50 pm and the oven was at 167 degrees. Good to know!
I had the oven on to bake some buns with some leftover dough I had in the frig. Trent was still in KC and wouldn’t be back until around 8 pm.
So the girls had the buns with peanut butter and honey, some apple, and craisins. Peanut butter and honey is pretty huge in our house.
I had leftover spinach and artichoke pizza. It’s pretty rare for me to cook dinner if Trent’s not home. I don’t know why that it, but normally it’s just a night where I open the frig and pick random things to go on a plate. It can get pretty interesting. Back in the day when I lived by myself, my go to for dinner if there wasn’t anything worthy in the frig was a banana…with peanut butter and honey of course.
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