Day 22

Since I'm going to be gone the whole first week of September, I had to make some easy re-heatable dishes for Blake to eat while I'm gone. So I made the classic Bolognese sauce. And I wasn't about to make a whole batch and put it all in the freezer and not let myself enjoy some! So we had some for dinner. Yum yum!

Bolognese sauce
makes enough for about 2 or 3 lbs of pasta, so use some tonight and store the rest for a lazy day
2 cans crushed tomatoes
1/2 medium yellow onion, chopped fine
equal amount of carrots, chopped also (I use my food processor)
4-5 cloves of garlic, minced (optional)
vegetable or olive oil
1 lb lean ground beef

1. In a large pot, cook onions, garlic, and carrots on medium-high heat until soft and slightly browned, stirring constantly. Once cooked, add beef, breaking up as you go. Cook through. Add tomatoes and cook until slightly thickened.
2. Reserve 1/4 C of sauce and toss the rest with the pasta. Place the tossed sauce and pasta on a plate and top with reserved sauce and freshly grated Parmesan or Pecorino Romano.