The best part though is the new friends we have met through my son's preschool. They are the most wonderful group of parents and children. We are blessed.
We went to an amazing party today for one of my son's classmates. Pony rides, petting zoo, bounce house, balloon animals, a piñata, slushy and popcorn machines. I may have been more excited than the kids. It was a blast, our hosts really outdid themselves. Thank you Ruiz Family!
When we got home from the party I had just enough time to make dinner. I had a pound of ground beef and two lonely Italian sausage links. I know my kids could eat spaghetti every day of the week so that's what I went with.
When I set out to make my regular recipe for spaghetti bolognese, I realized I did not have bacon, dried mushrooms or white wine. What I did have was a bag of sliced cremini mushrooms, a green bell pepper, fresh thyme, some carrot sticks and red wine. So I set out to see if I could make a decent tasting sauce with these substitutions.
Turns out, the revised sauce tastes very close to what I usually make and made my family was just as thrilled.
- 2 tablespoons olive oil
- 1 onion, pulsed in the food processor until chopped small
- 1 cup of carrots, pulsed in the food processor to a fine mince
- small green or red bell pepper, pulsed in the food processor to a fine mince
- 10 oz cremini mushrooms, pulsed in the food processor to a fine mince
- 2 tbsp minced garlic
- 2 sweet sausage links, removed from casings
- 1 pound lean ground beef, 85/15 % fat
- 1 cup milk
- 35 oz can whole peeled tomatoes, crushed into small pieces with your hands
- 1 tbsp tomato paste
- 1 tsp fresh thyme leaves
- 1/2 cup red wine
- 1 tsp sugar
- Kosher salt and freshly ground black pepper
Add milk and cook for 20 minutes more. Continuing to stir and break up meat until most of the milk is evaporated.