Ok.
I've had a good day - sort of.
I had no kids waking me up at 6:30 - that was awesome.  They're back now though and that's awesome too.
I did some yoga and martial arts movement - that was awesome.
I tried to watch my Bollywood Freetime movie but we couldn't get the channel in evenly enough - that sucked 'cause it looked like a funny one.  (We have an antenna BTW and no satellite or cable fees - that's awesome)
Instead, I watched a cool doc about marijuana (use, history, medical research, political and legal aspects) called 'The Union' - that was awesome.
I joined this awesome looking website that aggregates (sounds cool!) for Can. food blogs and bloggers.  Dope!  It's called 'Beer and Butter Tarts'.  To be honest, the name was what drew me in before I even knew what it was all about.  Lush that I am!  Beer!  And Butter Tarts?!  Gotta check that out.  Found it on 'Brenda's Canadian Kitchen' (many thanks Brenda, if you're reading... which you probably aren't, because no one knows that I'm doing this which is exactly why I'm so stoked about having a website aggregate for me).  Beer and Butter Tarts looks cool and I'm going to keep you all filled in on what's happening on that front - as I learn more about it.
And... I made this stuff...


Until recently I didn't even know what to call this.  It isn't proper 'Bolognese' at all.  Then I found this term in one of the UK mag's that I picked up.  BOG. Didn't know what it was they were talking about and then I read an article and recipe.  It sounded and looked a hell of a lot like the stuff that I made.  Incidentally, it's also slang for a toilet.
I make this sauce about once a month easy and sometimes more.  I throw in a lot of veggies.  The first time I saw someone making this stuff, I was babysitting in Montreal during my University years.  It was an italian family and they had this huge pot on the stove simmering away.  It had been simmering for a few hours and it smelled unbelievably good.  There were crazy veggies in it.  There was some kind of meat mince - don't know what it was exactly but it was good.  I know that 'cause I put it in a bowl without any pasta and ate it like it was stew.  It was delish.


I've made this they way I like it and I won't apologize that it has some sugar in it because it makes a huge difference.  You can adapt and change and throw around things and this sauce will still come out well.  It's just that kind of food.  Am I saying that you can't wreck it?  No - 'cause I've done that too.  BUT, it's always been salvageable.
So, without further ado.... BOG.



My Bog
serves 6

1 lb minced beef, chicken or pork
1 med/sm onion, diced
1 med/sm zucchini, sliced
2 sm carrots, sliced
1 med red or green pepper, diced
1 cup mushrooms, sliced
3 lg cloves of garlic, minced
3 tbsp Worcestershire sauce
2 beef bouillion cubes
2 tbsp mustard powder or dijon
1 - 2 tbsp each basil, oregano, marjoram
1/3 cup brown sugar
1 lg can crushed tomatoes or passata (no salt preferably)
2 tbsp tomato paste
2 tsp salt
pepper sauce to taste


In a lg pan.  Heat some oil and add in all the veggies except the garlic.  Cook for a few minutes.
Add in the garlic and the minced meat.  Cook that around for a few minutes.
Add in the Worcestershire and the bouillion cube.   Stir until everything is mixed in.
Add the mustard, herbs and sugar.  Mix well.
Add in the tomato and the tomato paste. Mix well.
Add in the salt and check the taste.  Add the pepper sauce.  Adjust the tastes as necessary and let the sauce simmer at low heat for about 45 min.
Serve over spaghetti, rotini, penne or whatever.  Trust me, they'll eat it.  Throw some parmesan cheese on the top and they'll love you forever.