I am finding that while happy to be able to finally make a meal that people can eat, I’ve not been noting the wines. This was especially true last night when we had at least 6 bottles for 6 people. Do I make hubby write down my tasting notes while I divide my time between designing centerpieces and browning something-or-another?
This self-imposed Chef 101er and Wine 101er will strive harder to figure it out but for now, suffice it to say, the wine was goooooooood.
This week I took on the dish we ate all month long last June in Italy: Spaghetti Bolognese. And even though I didn’t get the recipe in Bologna, where yes, of course, it was done the best, I found a lo-calorie recipe here.
- 2 tsp olive oil
- 1 garlic clove, crushed
- 1 medium onion, finely chopped
- 1 medium carrot, peeled and sliced
- 3/4 pound extra-lean ground beef
- 1 cup of pre-sliced cremini mushrooms
- 1 tsp dried oregano
- 1 14-ounce can crushed tomatoes
- 2 tsp Worcestershire sauce
- 1/4 cup fat free milk
- 3/4 pound wholewheat spaghetti or linguine
The only changes I made to the above was I wanted it to simmer longer, as the best sauce is always better the next day. So I transferred the cooked sauce into a crock pot, before adding the milk, and then, about 7 hours later, I added the milk a few minutes before serving. I also doubled recipe so that I could have my very first spaghetti sauce for lunch too.