I was going to start this segment in the New Year and decided frack it, let’s get it going now! Just what is this new segment? Why has she not told us yet? Here it is the Weekly Menu post. My vision of this is to help you all get started planning your own weekly menus by sharing mine and a recipe each week. Yes, you will be seeing what we eat each week and yes, there will be repeats on those menus.
Friday has been the Weekly Groove post which is getting changed to a monthly thing. I like it but sometimes I feel like it can be a bit sparse and getting people cooking is something I am extremely passionate about.
Its a sbiwy (aka snowy) day here, the kind of day that lends its self well to big pots of food, baking, and lounging about reading or writing with a cup of coffee. This week’s menu is heavy on Italian food and hamburger, just how it happened.
Sunday – Pork and Hominy soup from the freezer and cornbread
Monday – Pizza!
Tuesday Bolognese and pasta
Wednesday – Meatloaf
Thursday – Tasty beef casserole
Friday – Easy day, French dip sandwiches and sweet potato fries
Saturday – Chicken and wild rice soup, pumpkin rolls
Simple Big Batch Bolognese
1/4 cup olive oil
1 to 2 onions, diced
1 cup celery chopped
1 1/2 cups carrots chopped
1 to 5 cloves of garlic chopped
2 pounds hamburger or ground turkey
1 cup wine
1 to 3 tablespoons dried basil or fresh
1 to 3 tablespoons dried parsley or fresh
1 to 2 bay leaves
12 cups of tomatoes that’s 1 number 10 can or oz.
2 cups grated parmesan cheese
salt and pepper to taste
Heat pot and put oil in it. Add diced onion and cook until softened. Chop the celery and add it to the pot and do the same with the carrots. While they cook chop up your garlic and cook for about a minute. Add the ground meat in and brown. Add wine cook for a few minutes and add herbs and tomatoes. Simmer for 2 hours on low, stirring occasionally.
I add the veg as I chop them, you want to start building your flavour layers at this point in time. I usually add some herbs but if you don’t its okay. You are looking at about a half hour to an hour prep time depending on your knife skills, they will get better and you will get faster. This cooks for a long time but you can do other things while it simmers, just give it a twirl now and then. I get 4 to 5 quarts.