I do believe my honeymoon period in getting reacquainted with work is officially over. This entire week has been one big chaotic blur. The highlights include nearly biting it on the ice while carrying the baby into daycare this morning, a well-attended diabetes cooking class, and finding out that my workout pants had a hole in the crotch…after I was through with my personal trainer. What a week, eh?
But it’s not snowing, hasn’t snowed, and tomorrow is going to be ABOVE freezing! Whaaaaaaa?!? Woop woop!
Because this week has been so nuts and because Mr. Prevention is super cheap (and by cheap I really mean “frugal”), we treated ourselves to a meal out tonight (coupons!). We never, ever dine out during the weekdays because I have serious mommy guilt over leaving the dog home all day and then ditching her in the evenings, too. I know. I spoil my 4 legger, it’s true. I wouldn’t have it any other way 🙂
I digress. Mr. Prevention had coupons for free burritos at Qdoba that expire tomorrow, so we went for our free burritos. I wasn’t complaining, however. Guacamole and no dishes? I’m there!
Because some nights…you just don’t have time (or energy) to cook. And for these types of nights, thank goodness for leftovers…or Qdoba. We have options. But perhaps there are other nights where you want to spoil yourself silly with some home-cooked greatness and you do have the time to put a little TLC into something special. Growing up, this was always Sunday dinner in my family and I tend to hold true to that tradition today. With the exception of hockey nights, Sunday evenings are a time I can set aside for a more elaborate meal…like this one.
I am new-ish to lamb, but have found that its flavor is truly unique and nice for a change. This bolognese simmers for hours to give a deep, rich, earthy flavor that is heightened with red wine and thyme. Heavenly!
- 1 lb ground lamb
- 2 large carrots, fine dice
- 2 celery stalks, fine dice
- 1 yellow onion, fine dice
- 2 cloves garlic, minced
- 1½ cups dry red wine
- 1 (14.5 oz) can whole tomatoes
- 4 sprigs fresh thyme, leaves only
- 6 oz tomato paste
- 4 cups water
- ½ cup whole milk
- Pinch red pepper flakes
- 1 lb dry fettuccine, cooked al dente
- In a large skillet over medium heat, add ground lamb and start to brown. Once little pink remains, add in carrots, celery and onions; cook until the vegetables just start to soften and the meat is fully browned.
- Add garlic and cook until fragrant, about 1 minute. Add the red wine and scrape up any brown bits on the bottom, deglazing the pan. Cook for about 5 minutes to cook down the wine.
- Add in tomatoes and break apart in the pan. Add in thyme, tomato paste and 2 cups water. Mix together until combined and cover the pot with a lid. Simmer on low heat until the mixture has cooked down and is thick. Add in remaining 2 cups water, repeat process. This in total should take around 2-3 hours.
- Add in milk and red pepper flakes and cook for 30 minutes to allow flavors to deepen. Serve over hot cooked pasta.
Tomorrow is only Thursday, huh? 😛