Home home on the Range? Last weekend I attended a wonderful wedding, went water rafting, skinny dipping, and finally got to visit The Rotar Homestead which was the perfect ending to the weekend. My very best friend Carolyn’s family lives on a farm with a ranch. While there we had burgers from their own cows, zucchini and squash from the garden, fresh eggs, and tomatoes from the garden. We also had fresh potato salad that included onions from the garden and potatoes that were dug up the night before. So, basically it was the best meal ever!
After dinner they showed us around and the garden and we played with her very adorable nephews! In the garden we got to pick our own mini pumpkins to take home for October. I also saw the largest zucchini that I have ever laid my eyes on. This thing was huge!!! Obviously I had to take it home with me. The larger they get the more tough they are so I thoughts to myself I have a few recipes a less fragile zucchini would be great for.
Homemade Bolognese Sauce with fresh Zucchini Noodles (see original recipe here)
- 2 TBS olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 cup carrots, diced
- 1 lb ground beef
- 1 cup red wine (thanks Lily Bean!)
- 1 cup vegetable broth
- 1 28 ounce can of crushed tomatoes
- 1/4 cup basil (tear into pieces)
- 1 tbsp
- 2 tbsp Heavy Cream
- 1 tsp salt, plus more for adjustments
- dash of pepper
- Saute the onion and carrots for about 5 minutes until the onion starts to look a bit translucent.
- Add the garlic and stir for about 1 minute, careful not to burn it.
- Add in the ground beef and and brown completely. Once browned, toss in your red wine and your veggie broth and cook down by about 1/2, about 10 minutes on medium high.
- Add your tomatoes and salt cook over medium heat for 30 minutes to 1 hour.
- Add in basil, butter and cream. Stir to incorporate and simmer on loooow for 10 minutes. You’re done. You can always add a bit more salt/pepper if needed
Not gonna lie I will probably never buy pasta sauce again.
Garlic Butter for Garlic bread
- 3 tbsp butter, softened
- 3 large leaves basil, chopped
- 2 cloves garlic, grated
- Salt and pepper
- 1 boule bread
Preheat oven to 425. Mix all of the ingredients together in a small bowl. Cut boule in half and sprinkle with italian seasoning. Spread butter mixture liberally on the both sides of the bread. Place bread on baking sheet and bake until crisp about 15min. Allow to cool slightly before cutting.
Special thanks to John and Joanne you two were the best host a girl could ask for I hope I can come and have an extended visit!