It pays to be prepared

On Sundays I like to spend a good part of the day in the kitchen. Usually I bake something for lunchbox treats and I prepare a couple of meals for the week (at least two to make life easier – a bit of effort and planning makes weeknights a breeze when you are tired after a full day at the office!).

Gee, I was glad I had done that last week.

Sydney experienced a brief but destructive storm which left us with trees down and no power.

I have renewed my love of our butane camp stove and pre-prepared Bolognese sauce!

I always make more than I need (hence 1kg of mince). Freeze left over Bolognese for another time; leave a container in the fridge for hungry teenagers; or pop in a container with a bag of pasta, a slab of Parmesan and take to a friend in need.

Without power we enjoyed this easy dinner, a glass of wine, sitting outside by candlelight. Relishing a night of no technology distractions.

Zucchini zoodle Bolognese

Ingredients for Bolognese (best to be made a day or so before you want to use to let the flavours fully develop)

• 1 onion chopped
• 2-3 cloves of garlic chopped
• 1kg mince (either beef, chicken, turkey, pork)
• 2 cans diced tomatoes
• 1/2 cup tomato paste
• 1/2 cup tomato passata
• 1 tablespoon mixed herbs
• salt and pepper to taste
• 1 whole sprig of oregano and thyme

Sauté onions and garlic in 1 tablespoon olive oil. Once softened add mince and cook through. Add diced tomatoes, tomato paste, passata and mix through (vary the amounts as to personal taste). Add mixed herbs and salt and pepper to taste.

Leave to simmer on the stove top (on low) for 20 minutes with the sprigs of oregano and thyme placed on top of the mince. Stir occasionally. Remove sprigs of oregano and thyme before serving.

Zoodle a few zucchinis with a spiralizer (the best gift from my son EVER!). If you don’t have one cut the zucchinis into strips with a sharp knife.

Add 1 chopped leek to fry pan with some olive oil and salt and pepper. Throw in the zucchinis, heat gently until just tender. Set aside.

Slowly heat the Bolognese sauce.

Serve zoodles, topped with Bolognese and some grated Parmesan.

Simple but deliciously heart warming.