This week we are continuing our dive into the Wyman Women’s Institute Cook Book, published on the occasion of the group’s 60th anniversary in 1973.
This week’s selection is the cookbook author’s take on “meat sauce”, a kind of simplified bolognese without carrot or celery. You can try swapping out ground beef for sausage or whatever mystery meat you have in the freezer. If you’re feeling especially fancy, try deglazing the pan with a little wine to add some depth of flavour (Rule of thumb: one glass for the sauce, two for the chef).
As always, if you recognize a recipe from either your grandparents’ kitchen or from your own, please write to us. We would love to hear about how these recipes have lived on. Or, if you have any recipes you would like to share with us, don’t hesitate to reach out.
