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Retirement is your time to do the things that you have always wanted to do. It also means that you need to be more money conscious as the money you worked hard for all your working life needs to last. One of the best areas that you can cut costs is in the food budget.
What a lot of people don’t realise is that you don’t need to sacrifice flavour or nutrition to save a few dollars. Meals either prepared in bulk or using carefully measured amounts means that you have lest waste and the week planed.
A nice bolognaise is a great recipe for the cooler months and also a great way to get all the vitamins and minerals you need while making sure nothing goes to waste. The great thing about making a great homemade bolognaise is that you can use what you have as long as you have some of the red stuff to finish it off.
It might not be the authentic style, but when I’m making a “bol”, I’ll use any veggies that are in the crisper that need to be used up. Carrots, celery, broccoli, mushrooms, capsicum, and mince it up in the food processor. Cook that off in some olive oil, garlic and onions before adding your mince to brown. I cook the mince until it starts to leave those wonderful “burnt” bits at the bottom of the pan before deglazing the pan with red wine.
Add some tinned tomatoes, passata, and tomato paste before lowering it to a slow simmer. Add whatever herbs you want, season to taste, and you have a great “bol” that is chuck full of goodness.
That same mince can be used to Mexican dishes, lasagne, or chilli. It can also be frozen and used at a later time.