Man, it’s been one of those weeks. You know, one of those weeks where suddenly the entire executive team needs stuff from you ten minutes ago? They say thank you for the quick execution on your part, but never really ask what else you have on your plate? Oh yes, it’s been one of those weeks.
At least the requests that have been coming in all week are strategic and things that move the business forward. That’s all I really want – is to feel like the things I work on are impactful and make a positive difference for our employees. Ah, the struggles of HR leaders every where…
The rush of the week has made me fairly tired and drained. I’m definitely looking forward to the upcoming holiday weekend – the most stressful thing on my calendar is a hair appointment on Saturday.
Last night I dragged myself out of the office about 6:45pm and commuted my tired self home. No, I didn’t run last night. Honestly, there was no energy for that.
On my way to the train, I texted Jay to ask him what the plan was for the evening. He responded with a picture of dinner that made me realize that I was practically starving. Homemade bolognese. YES! This has always been one of my favorite meals. I grew up in a mostly Italian family, so “meat sauce” as we always called it was a staple and I loved it. As an adult, it seems pretty labor intensive to make, at least in my estimation. But then again, anything that takes longer to prepare than a PB&J sandwich is too labor intensive for me. Thank goodness for Jay. He made the sauce from scratch with a healthier twist by using ground turkey in place of ground beef or a ground beef/pork/veal mixture. It was served over bow tie pasta and a pretty side salad. I fairly certain I probably over ate last night, but hey, it happens.
If you think you can control your portioning (and even if you think you can’t), here’s how you can have a happy belly and a kitchen that smells like Sicily:
1/2 cup olive oil
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1/2 cup chopped onion (if you don’t want to finely chop 3 vegetables, see if your grocery stores sells a prepared mirepoix)
1 1/2 tbs Italian Seasoning
Salt and Pepper to taste (about 1/2 tsp of each)
2 bay leaves
24 oz. tomato sauce or crushed tomatoes
2 cloves garlic, crushed
1 2lb container of ground meat (we’ve been loving turkey lately)
- In large dutch oven like this one, heat olive oil over medium heat. Add chopped vegetables, bay leaves, crushed garlic, salt and pepper, and saute until soft, about 20-30 minutes.
2. In a separate pan, cook the meat until done. Drain fat if necessary (not really necessary with turkey, but will be with any other meat).
3. Add cooked meat and tomatoes to the dutch oven containing the mirepoix mixture. Add Italian Seasoning. Simmer sauce over low heat until ready to serve.
4. Cook your pasta of choice per box instructions
5. If you so desire, prep a side salad. ours had: green leaf lettuce, diced red onion, sliced cucumber, sliced tomatoes, and Cindy’s Kitchen Barcelona Dressing.
We used bow tie pasta last night and this is what our final product looked like (Jay added cheese):
We hope you enjoy this fantastic recipe! Keep in mind that this sauce freezes really well, so go ahead and double or triple the recipe. From there you can portion it out and freeze it in an air tight container. Let me know if you try this – I’d love to hear how you liked it! Happy Memorial Day Weekend, Everyone!