Tuesday, 28 April 2015

Mutton Spaghetti Bolognaise

I thawed the mutton neck fillet the other day, that was bought from the Farmers Market at Swaffham.
It was minced along with one onion and fried in the pan to remove as much fat as possible. 3 large carrots, 2 tins of tomatoes, 2 stock cubes, 1 pepper and a few frozen mushrooms were added along with some fresh herbs and dried basil.

Whilst that was finishing, I boiled a whole packet of spaghetti so we could make up some for the freezer as well as for lunch. Everything then went into a large mixing bowl:
Once mixed together, we had some for lunch and the rest was divided between 5 tubs for the freezer:
When cooled, the lids were put on, name, dates etc. written on before they went into the freezer:
I also took the opportunity whilst in cooking mode, to make some date slices. Unfortunately, the pan I chose was a little large so they are more like date crumble slices - recipe here:
3 packets, each containing 4 slices were put into the freezer as well. I get a great sense of achievement from batch cooking:)



12 comments:

  1. I can't do any batch cooking at the moment, clearing out the freezer before the move, but when we are in our new place this is what I am going to concentrate on to save the pennies. Your meals always look so good.

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    1. Thank you. I like to have meals in the freezer all season. In summer when fed up of salad based meals, you can have one without getting hot and bothered cooking from scratch.

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  2. I enjoy a good batch cook too. Never thought of freezing the pasta with the sauce though. What a great idea. P x

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    1. I freeze pasta all the time. Mac cheese can be a little dry so I tend to put extra sauce on that.

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    2. I love batch cooking as you day there is a great sense of achievement from it. My freezer is rather full at the moment so I'm using bits up. I am buying a new freezer next week which will help with monthly shopping.

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  3. Good idea to cook the spaghetti and mix it all together before freezing, I'd never thought of doing that before.....I just make up the mince mixture alone and cook the spaghetti fresh each time. So thanks for that, good time saving tip.

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    1. It is a very good way of getting more meals as it stretches the sauce further. I understand that is how Italians serve it, already mixed.

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  4. That spaghetti looks great and I'm rather partial to a date slice. Wish I was this organised with my freezer!

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    1. Well let's face it Kev, we aren't looking after two young children and also don't have as much land. We might have had to consider moving otherwise as we aged. You do remarkably well considering how busy you are.

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  5. When I do this I break the spaghetti down into shorter bits, it is easier then to stir when reheating. I do like a freezer full of Makeaway meals.

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    1. We like quick meals for busy/lazy days. The spaghetti was broken into 4" lengths.

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  6. I love doing a batch cook and was thinking I may do one on Wednesday morning. Love spag bol, always a crowd pleaser!

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