June is here! It’s the last month of school, and it feels like we’re all running out of steam as we approach the end of the school year. It’s getting harder to think of creative ideas for snacks and meals. It’s times like these that I like to return to the basics, to remember the good old standby recipes that everyone loves. This meat sauce is a perfect example. When served over pasta, it’s a simple and familiar family favourite And the leftover sauce is so versatile. Here are some ways you can use it:
- Sloppy Joes
- On top of baked potatoes
- As a base for Cottage Pie
- Lasagna
- Chili
- Pizza Puff Casserole
- Pour over hot dogs or grilled cheese sandwiches
- Pizza
- Lasagna Soup
Today, I’m making over leftover meat sauce into quick stuffed peppers. On the first day, I make a big pot Mushroom Meat Sauce. I let it simmer on low until it’s dinner-time, then serve it over Rotini.
Make sure to set aside at least 3 cups of the sauce for the next meal. It tastes even better the next day, trust me. Stuff it into halved peppers layered with ricotta and mozzarella. This idea is from Peace Love and Low Carb’s Lasagna Stuffed Peppers. They’re so yummy!
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The kids were pretty excited about this meal. I don’t make stuffed peppers very often, because they usually take so long to bake, but this time I microwaved the peppers first and really sped things up. I think I see more stuffed peppers in our future.
Cole was so into his meal that he didn’t put much effort into posing for a photo. But Ayla and Bennett were happy to oblige. I just love Ayla’s one finger up, because she doesn’t quite have the dexterity yet to get her thumb up. Too cute!
Ingredients
- 0.5 kg ground beef
- 1 onion, diced
- 3 cloves garlic, crushed
- 3 cups sliced mushrooms
- 2 cups shredded zucchini
- 1 can (19 oz) diced tomatoes
- 1 can (28 oz) crushed tomatoes
- 1/8 cup red wine (optional)
- 1 tsp oregano
- 1 tsp basil
- 1 tsp sugar
- salt, to taste
Instructions
- Cook meat over medium heat until browned.
- Drain and set aside.
- Use 1 tbsp. of oil from the meat and heat in a dutch oven over medium heat.
- Add onion, garlic, mushrooms, and zucchini. Cook until softened.
- Add tomatoes, wine, seasonings, and salt, to taste.
- Cover, and simmer on low heat for 20 minutes.
- Taste and add more salt/seasonings if desired, prior to serving.
And now, to make things easier for you, here is the shopping list for these two meals. Be sure to check out past MOLO Mondays for more shopping lists and creative uses for your leftovers. Combine a few of them and you have an easy meal plan for the whole week. Happy MOLO Monday!
Food and Whine 