Spaghetti bolognese and a garden salad. As I was making this I kept thinking that it’d be a lot easier and quicker to just add some meat to a ready made spaghetti sauce. But then I ate it and dang, this was totally worth the extra effort. There’s nothing extra special about this, but I can’t put my fork down.
RECIPES:
Isn’t it amazing? I made this in culinary school, and was like “wow! this is a lot of work for spaghetti”…and then a year or so ago discovered a recipe from Food & Wine…and that was the best carb loading meal for my marathons. I make the sauce in massive batches & freeze it…so worth the effort!