It’s December 22nd–the first day of winter, just 3 days away from Christmas, and it’s Recipe Redux day! In the spirit of tradition, the theme for this month is the same as last December, “Grab A Book & Cook”, and since the Recipe Redux challenge has been around for 54 months, we grabbed our cookbooks and turned to page 54 or 154 to find recipe inspiration. Last year, I made this Lamb Shepherd’s Pie from The Gathering of Friends, Volume Two.
This year, Ina Garten was calling my name. She said “Karman, let’s cook something fabulous together”. Okay, I’m in! I secretly hope that one day I’ll be just as fabulous as I.G. at hosting parties in my house in the Hamptons. #dreaming
On page 154 of her “How Easy is That?” cookbook, I found Weeknight Bolognese. How perfect is that? A comforting dish like bolognese is absolutely something I want to enjoy on dreary, winter days. Count me in, Ina.
Well except for a couple things. We all know that I.G. is a fan of heavy cream, but I don’t think it’s absolutely necessary for this recipe to taste delicious, so buh-bye extra fat and calories (I’ll save you for a sweet treat later on). I cut the fat a bit more by reducing the amount of olive oil from 2 tablespoons to 1 tablespoon for cooking the ground sirloin and reduced the salt from 1 tablespoon (!) to just 1/2 teaspoon. The final swap made was trading out white pasta for a whole-wheat variety for an extra fiber boost.Enjoy a classic Italian dish at home with this Healthier Weeknight Bolognese #thereciperedux Click To Tweet
The only chopping involved in this recipe is mincing the garlic, so there’s minimal prep time involved. Ina nailed it [as usual] by including this Weeknight Bolognese in her “How Easy is That?” cookbook because I thought the exact thing to myself several times while making the recipe.
Serve with a leafy green salad and you will be completely satisfied thanks to the protein from the ground sirloin & extra fiber. Now isn’t that just fabulous?
On a bit of a side note, I’ve decided to make better use of my cookbooks next year. Rather than relying on a Google search or Pinterest for recipe inspiration all the time, I’m going to make a point to take a look in my cookbooks from time to time. Do you have go-to cookbooks on your shelf at home? Or do you prefer finding recipes online?