Page 33 - br-jan-23

January 2023 January 2023

GARDENING CLUB RECIPE OF THE MONTH

Thanks to our WI members for sharing their favourites
In December, we were entertained by Richard
a smallholder from West Dorset. He gave us
quite a technical talk on wild flower meadows Spaghetti Bolognese
with lots of detail about soil analysis and Structure. The key to Wild flower
meadows is preparing the ground and giving the soil nutrients. Just like any other ( makes approx 6 meals for 4 people)
gardening really. With seasonal mulled wine and minced pies it was a suitable
end to our year. I took this recipe from my Italian daughter in-laws' mother, when we visited
them last. I guarantee you will always make it this way in the future.
Looking ahead to next year ON 10 JANUARY (PLEASE NOTE LATER DATE) we are
TH
abandoning the Drax Hall and meeting up at the Kings Arms in Stoborourgh for a Ingredients
two course New year meal. I have seven Christmas Dinners before Christmas and olive oil
it is good to have something to look forward to after Christmas. I will be emailing 
out menus shortly and if you would like to join us please email me,  1 onion very finely chopped
susan97stone@gmail .com.  1 carrot very finely chopped
I have spoken to Sarah  1 stick of celery very finely
Welton who has the 2023 chopped.
seed Catalogues. There are  1 pkt beef mince 400g(equal
great discounts available. amounts of pork and beef)
Please email or telephone  1 pkt pork mince 400g
me if you want to take 1 tin chopped tomatoes
advantage of this offer but 
do not delay I know Sarah  1 carton passata.
likes to get orders in  salt and pepper.
promptly in New year.
Method
In February we return to the
Drax Hall for a talk on 1. Heat a good glug of olive oil in a large saucepan and add the VERY
chemical Free Gardening finely chopped onion, carrot and celery to it and cook gently until
by Mitch from the Dorset softened
Wildlife Trust. We will be getting in subscriptions and hopefully the full programme 2. Add the beef and pork mince and cook for a few minutes until
for next year will be ready. browned
3. Add the tomatoes and passata and some seasoning.
In March we have a talk on Bonsai by David Ennals who is an entertaining speaker
and certain to get you interested. 4. It is up to you if you wish to add a few herbs or bay leaf at this time.
5. Now gently simmer for at least 3hrs I do 4hrs stirring occasionally.
6. In Italy pasta is "king" and you always just coat the pasta in the
sauce.
7. I divide this into at least 6 containers and freeze.
8. When you want some just defrost and warm through. Cook your
spaghetti, drizzle a little olive oil over the pasta and then mix with the
Bolognese. This will be beautifully coated in the rich sauce, just
yummy with a green salad and garlic bread.

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