Week night Bolognaise
I quite like cooking, but perhaps not every single night! Coupled with the fact that it isn’t logistically possible to cook every night, it means I cook a lot in bulk and freeze. One of our staple meals is bolognaise, we probably have it once a week. I load it with lots of vegetables, and immune boosting garlic and herbs from the garden. Not only does this make a really healthy meal, but also an economical one. I balance the budget by splurging on the organic or grass fed mince and some organic vegetables, and saving money by buying the rest of the vegetables from the wonky vegetable section. And of course, the herbs are free.
There is a wonderful array of colours in this dish, and kids don’t even realise they are eating so healthily!
To take my thriftiness to a whole other level, I then add the off cuts of the vegetables to a chicken carcass in the slow cooker to make my week’s supply of bone broth.
The total cost of these ingredients is $53.00, and this will do 6 nights of dinner for 5 people. Served with some rice, less than $10 for dinner. How does that compare to your last minute dinner?
1 kg carrots
1kg red capsicum
4 x 400g tinned tomatoes
Big bunch of oregano, marjoram and parsley
6 cloves garlic
- Add the mince to a large stock pot, and brown, breaking up the lumps with the back of a wooden spoons
- Use a high speed food processor to finely chop all the vegetables.
- Add the onion and garlic to the mince first
- Next add the carrots, zucchini and capsicum
- Last add the mushrooms.
- Add the tinned tomatoes and simmer for about 30 minutes
- Finely chop the herbs and add to the bolognaise. Simmer for another 10 minutes
- Freeze in portions, so one portion is for one night for your family. Don’t be afraid to freezer in glass – just wait for the bolognaise to cool, and leave about 10% headspace in the jar.