When I forgot to prepare lunch for after church

27 Dec

Spaghetti with meat sauce

It’s always a little stressful cooking for Sunday lunches before we leave for church.  We need to get lunch ready that early because bubs gets tired and cranky if we wait until we reach home to eat.  So he gets food in the car.  Usually, I do some soup thing.  But I forgot to put the food into the crock pot and we didn’t have soup ready as we usually do.

It meant scraping some food together for a quick one dish meal that he would eat which would cook quickly and easily.

Spaghetti and meat sauce

I love spaghetti and tomato based sauces.  But many of the recipes online require either boiling for long periods or adding some salt laden ham which I try to avoid.  There was the tray of canned tomatoes that the hubs bought because he thought I cooked with a lot of canned tomatoes – I don’t.  I am not sure where he got the idea from.  There were bay leaves that someone had left on their garden gate for passerbys to take, there was the requisite minced meat that we always had in the freezer, onions and carrots which always keep well and of course the remainders of the huge bag of mozarella that I bought and really should finish soon.  I figured, I could put them together to make some kind of spaghetti meat sauce, couldn’t I?

The sauce that resulted was flavorsome and thick.  What I liked about it was that it was a one dish meal that was easily done in 30 – 45 minutes.  Leaving me enough time to get dressed, made up and ready for church after.  AND it does help not to smell of food after that!

Spaghetti with Tomato Meat Sauce

Makes enough for 4 – 6 people.


500g minced pork

1 tbs canola oil

2 cloves of garlic, finely chopped

1 medium yellow onion, chopped

1 carrot, finely chopped

2 cans of canned tomatoes

1 tbs balsamic vinegar

2 bay leaves

Mozarella cheese

Dried oregano

Pasta of choice


  1. Heat canola oil in saucepan on medium heat and fry garlic and onions until fragrant.
  2. Add carrots and fry until tender.
  3. Add minced meat and keep stirring while it cooks.
  4. Add canned tomatoes and bring to a simmer.
  5. Add bay leaves and balsamic vinegar, salt and pepper to taste.
  6. Simmer until desired consistency achieved.
  7. Remove bay leaves before serving over cooked pasta of choice.
  8. Top with mozarella cheese and oregano.
  9. Serve hot.


  1. The trick to cooking pasta is to cook with sufficient water and salt.  Once the pasta has reached the desired consistency, remove from water and toss with some olive oil to keep them from sticking together and turning soggy.
  2. When buying balsamic vinegar, look at the ingredients.  If there’s caramel added, it’s a poor quality vinegar.
  3. To get a melted mozarella cheese look, you can pop the pasta sprinkled with the cheese into a preheated oven (150 degrees celsius) for a few minutes or pop it into the microwave for half a minute.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: