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[indysteel]

With all the talk of healthful food and diet on TE, I feel a little ashamed in sharing this, but share I will. I made an authentic Bolognese Ragu for the first time yesterday, and it was obscenely good. It took about 4 1/2 (if not more) hours total between prep and cook time, but it was worth it. DH agreed. I can't wait for the leftovers....

[Catrin]

With all the talk of healthful food and diet on TE, I feel a little ashamed in sharing this, but share I will. I made an authentic Bolognese Ragu for the first time yesterday, and it was obscenely good. It took about 4 1/2 (if not more) hours total between prep and cook time, but it was worth it. DH agreed. I can't wait for the leftovers....

Sounds yummy we have to be able to enjoy good food from time to time just for the sake of enjoying it with friends and loved ones!

[spokewench]

What's wrong with Bolognese sauce? Meat, tomatoes, garlic, carrots, onions, celery (maybe) etc.

It might be a little high on the fat side of things, but all things considered, not a bad choice for food! So, we have protein, tomatoes high in licopene, garlic which we all know has all kinds of curative properties, and any of the other veges that are sometimes part of a bolognese are great for you.

[indysteel]

What's wrong with Bolognese sauce? Meat, tomatoes, garlic, carrots, onions, celery (maybe) etc.

It might be a little high on the fat side of things, but all things considered, not a bad choice for food! So, we have protein, tomatoes high in licopene, garlic which we all know has all kinds of curative properties, and any of the other veges that are sometimes part of a bolognese are great for you.

Yeah, it's really the fat content that is a little scary. It has whole milk in it, too, on top of ground chuck and ground pork (I used Marcella Hazan's recipe) The upside is that the sauce goes a long way as you don't drench the pasta in it, and a small portion is satisfying.

Plus, did I mention it was really good? There's something very satisfying about watching simple ingredients transform themselves into something special after hours on the stove.

[Marquise]

With that testimonial I'm going to be shamed into trying it. I have a couple of her books so I must have the recipe, and knowing it will be wonderful and there will be leftovers - well, I simply have no excuse. Maybe next weekend.

[indysteel]

With that testimonial I'm going to be shamed into trying it. I have a couple of her books so I must have the recipe, and knowing it will be wonderful and there will be leftovers - well, I simply have no excuse. Maybe next weekend.

I got it from her Essentials of Classic Italian Cooking. PM me if you can't find it. It's yummy, but you really do need to let it simmer for at least three hours.

[Crankin]

I saw two shows about this dish on TV last week. I was so close to ordering it at the really good Italian restaurant I went to on Saturday night. After hearing what's in it, I am glad I didn't.
But, I might try making it! There is something satisfying about cooking something for 3 hours and then enjoying it.

[Marquise]

I got it from her Essentials of Classic Italian Cooking. PM me if you can't find it. It's yummy, but you really do need to let it simmer for at least three hours.

I've got that one. Thanks for narrowing down the search and for your advice on a lengthy simmer. That's why the serious cooking only happens on weekends, and when the weather's bad for cycling.

[missjean]

Yeah, it's really the fat content that is a little scary. It has whole milk in it, too, on top of ground chuck and ground pork (I used Marcella Hazan's recipe) The upside is that the sauce goes a long way as you don't drench the pasta in it, and a small portion is satisfying.

Plus, did I mention it was really good? There's something very satisfying about watching simple ingredients transform themselves into something special after hours on the stove.

In my house it is known as The Spaghetti Sauce Everybody Likes. I started making it when my kids were small, and up until my husband had a heart attack, I made it with all the ground beef & pork & cream etc. Now, I make it with lean ground turkey, and 1% milk.

I have gotten use to the low fat versions of food. I use to love kielbasa, boy was it good!, but I hadn't had it in years because of the household dietary changes. Last summer at a bbq, someone brought kielbasa and, yum!, I grabbed a piece - took a bite and yuck! could not eat it - it was sooo greasy.

[Crankin]

Exactly. It's been so long since I ate like that. I knew if I ordered it in a restaurant, I'd feel sick the next day, even if I only ate part. I'd be more likely to make it at home, where I could modify the recipe.
Every summer DH and I start craving onion rings. Then we actually go and eat them, and feel horribly ill for a few hours. You'd think we'd learn.

[OakLeaf]

Ha. I might eat onion rings once every two years but I guess I eat enough other fried stuff (french fries three or four times a year, falafel every couple of months) that the onion rings don't bother me. So much for eating healthy.

[Owlie]

With all the talk of healthful food and diet on TE, I feel a little ashamed in sharing this, but share I will. I made an authentic Bolognese Ragu for the first time yesterday, and it was obscenely good. It took about 4 1/2 (if not more) hours total between prep and cook time, but it was worth it. DH agreed. I can't wait for the leftovers....

Now I'm hungry. You know me, not one to care about calories.

[marni]

If you can't enjoy an incredibly delicious homemade morsel e very now and then, what is the point of all the exercise and biking?

Our indulgence last week was a Moroccan chicken and raisin tangine with pine nuts. As you say, higher in fat but at least it was olive oil, so....... Plus we ha ve another meals worth in the freezer that will be e ven better in a few weeks.

An occasional indulgence meal and an occasional beer are my motivations for two hours a day six days a week.

marni

[Crankin]

Because I don't have the time to exercise 2 hours a day, everyday. I do indulge sometimes, but, I don't like taking the whole next week getting the pounds off.
Even on the weekends, we often choose to do 30-40 mile rides as opposed to 50-100. I've found that when I start riding that much all of the time, I get burned out, as well as needing a lot of recovery time. It's not that I never ride that much, but I'm sort of more into a moderation stage. I mean, most people think I'm nuts because I exercise 6 days a week.

[indysteel]

Because I don't have the time to exercise 2 hours a day, everyday. I do indulge sometimes, but, I don't like taking the whole next week getting the pounds off.
Even on the weekends, we often choose to do 30-40 mile rides as opposed to 50-100. I've found that when I start riding that much all of the time, I get burned out, as well as needing a lot of recovery time. It's not that I never ride that much, but I'm sort of more into a moderation stage. I mean, most people think I'm nuts because I exercise 6 days a week.

At the age of 13, I sort of randomly decided to go on a diet. I wasn't fat at the time so I'm not sure what prompted it, but it set in motion a habit of calorie restriction and disordered eating that would haunt me well into adulthood. I never got thin enough to be labeled as "anorexic," but I rarely ate a meal without some degree of anxiety, and my exercise routine was largely driven by the desire to burn calories.

When I started riding in 2006, I finally started to have a healthier relationship with food and exercise. Food was the fuel I needed to be active and energectic. I'm happy to say that I haven't falled into my old habits since then. I've lost a few pounds and gained a few pounds in that time, but I've always gotten back to my set-point. While exercise is definitely important to me as a means to control my weight, it is not my primary motivation. So, while I realize not everyone can freely indulge (and I don't and can't either), I'm happy to be at a place in my life where I can have a rich meal without guilt. I'll take that over my old hyper-vigilance any day.