Menu Plan for Winter I: Week 4, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Spinach Strudel with Carrot Tomato Sauce
Spaghetti Bolognese

Cooking time:  60 minutes for menu       Cooking schedule: see below for instructions

     How about some Classic Italian? Something easy; something not creamy or cheesy or high-fat.  Something to get us back to reality.  The sauce makes a large batch, but it freezes well.  We'll use more for the Lasagne on Sunday.  If there is any left - either eat it or freeze in 1 cup portions for quick lunches. 

Spinach Strudel with Carrot Tomato Sauce

Total time: 25 minutes 
     This is based on a recipe from Pru Leith's Cookery School book.  We've eaten at her restaurant, Leith's, in London; wonderful food but we were happy to be on an expense account! Filo (phyllo) is in either the dairy or freezer section of the supermarket.  If the filo is frozen remember to thaw earlier. Use a soft brush if possible.  

Spinach Strudel with Carrot Tomato Sauce Ingredients:


Spaghetti Bolognese

Total time: 60 minutes
   This is a true Northern Italian meat sauce based on one found in the Time Life "Foods of the World, Italian,' book.  It's not the tomato-y sauce that we have come to expect as the standard.  It's full-flavored and fantastic, filled with minced vegetables and meat; but it's not thick. 

Spaghetti Bolognese Ingredients:


Note: The cream or crème fraiche is added when served over pasta.

Cooking Schedule: 60 minutes
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
baking sheet, dish for thawing spinach, small pan,
pastry brush, small saucepan, small bowl, blender,
pot and colander for pasta, large saucepan with lid,
large skillet

Turn oven on, 400F (200C)
Chop all vegetables, separate carrot, celery for strudel
Finely chop all vegetables for Ragù, sauté
Finely chop ham
Heat water for vegetables for strudel
Thaw spinach - or cook if using fresh
Remove vegetables for Ragù to saucepan, low heat
Sauté ham, beef and pork
Add carrot, celery to boiling water, cook
Grate Parmesan
Mind the meat, stirring and breaking up
Add wine, reduce
Add meat to vegetables
Roughly chop tomatoes, add, with all juices

Add stock, tomato paste, herbs, nutmeg
Cover partially, simmer
Strain carrots, celery
Squeeze spinach dry, set aside
Melt butter for phyllo
Mix spinach, cheese, herbs, nutmeg
Make strudel
Oil baking sheet, put strudel on, butter top, bake
Purée carrot, celery, tomato sauce, basil
Stir crème fraiche into tomato sauce, set aside
Put water on for pasta
   10 minute break
Remove strudel
Slice strudel, plate, add sauce, serve
Cook pasta if dry
Done? Remove 2 cups sauce, add crème fraiche
Cook pasta if fresh
Drain pasta
Add sauce, Parmesan to pasta
Finish pasta
Serve all and enjoy!

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