Count this as the second winter in a row that I bought snow boots for the kids…that they’ll never use. Ugh.
You guys. You all know how much I love summer. I don’t need any other season. Minnesota pretty much ruined me.
Or so I thought.
Then two years ago, I was like, “Hey! Let’s go up to the snow! It’ll be fun!” Because, you know. It is fun, when you have a choice.
So, I bought all the gear – sleds, suits, mittens, boots.
But it was so warm all winter, any snow that fell, melted way too fast. Okay. No playing in the snow for 2013.
Then this year, we finally got a ton of rain for like 3 weeks. Yay! Helps the California draught we’re in…and that must mean snow up in the mountains! Right?
So, I purchased more snow boots for the kids (because obviously their feet have grown.)
We packed up the truck and headed up last weekend. And NO SNOW. AGAIN!!! It’s too warm. I never thought this would irritate me, but, um. Ya.
We killed time in Auburn and came home.
And the only bright side was this Bolognese waiting for us.
This method was so easy and delicious, I don’t know that I would make it the traditional way again. I love “set it, and forget it!”
- 1 pound ground beef
- 1 can (28-ounce) crushed tomatoes
- 1 can (6 ounce) tomato paste
- 2 medium carrots , peeled and chopped small
- 1 medium sweet onion , diced
- 3 cloves garlic , minced
- 1/4 cup dry white wine
- 2 teaspoons dried Italian seasoning
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 pound dried pasta
- freshly grated Parmesan , for serving
- torn fresh parsley , for garnish
In a 4- to 6-quart crock pot, mix together all the ingredients except the pasta, Parmesan, and parsley. Cover and cook on low for 8 hours until meat is cooked through and vegetables are tender.
Twenty minutes before serving, cook the spaghetti according to the package directions; drain and return it to the pot. Toss the spaghetti with the Bolognese and sprinkle it with the Parmesan.
adapted from Real Simple