Freezer stocking

We had been going out to eat a lot because I was always too tired to cook when I got home from work. So I decided I would spend some time prepping things for the freezer that we could pull out of the freezer in the morning and have for dinner. Perhaps it's because all the food blogs were posting about doing that.

So I made a pot roast actually for the week, then a sauce and two pans of lasagna, and a bunch of bolognese ragu.

So the sauce for the lasagna was just a simple canned tomato sauce with garlic, onions, and mixture of ground beef and pork. I let it simmer most of day and then I turned it into two pans of lasagna which I awkwardly tipped into the freezer outside. I hope they still look okay.

Then I started on the pot roast. We had a three pound bottom round. I used our favorite pot roast recipe from Jacques Pepin. Sear on all sides, add onions and carrots, thyme, white wine, water, tomato. Stick in the oven for four hours.

After four hours, strain the liquid. Then I added some more water because I thought the liquid level was too low. And then carrots, cippoline onions, and fingerling potatoes. Put back in the oven and let cook an hour and a half.

After that, you take it out, add frozen peas and let it simmer a couple minutes. Done!

I put it into the fridge and let it meld and then we pulled it out and had it for dinner. It was awesome!

Once the pot roast was in the oven for its first four hour stint, I started on the bolognese ragu. Based on the Biba Caggiano recipe (which I'm not sure turned out quite right), I based the amount I made on the amount of ground pork and beef I had. I did use the bacon ends from Pine Street which I'm afraid ultimately made the whole batch too smoky. We'll have to see when I eventually eat it. Nine containers of ragu.