As a life long ignorer of all sports, I can barely believe that I am about to write the following sentence, but here it is: I miss the Olympics.
It only finished yesterday but already I miss getting up in the morning and dotting through BBC Interactive to watch gymnastics or diving or basketball or sprinting. I don’t even understand any of these sports, for goodness’ sake. How can Girl A score higher than Girl B when Girl A fell off the thingymigig? How is it possible to judge a dive accurately when it’s over in two seconds? Why do basketball games last for so long? And what does that guy eat to be able to run that fast?
I don’t know the answer to any of these questions and many, many, many more but I don’t care. The passion and strength and dedication that I have watched on TV over the last few weeks has had me utterly hooked. These people are fantastic!
Inspired by the games, I have decided to take on my own sporting challenge and run the Baxters 10k next month. Having only ever run one 5k before and having pretty much collapsed after that, this is going to be a challenge and a half.
I have a training schedule and I have my own personal motivator (that would be D). I have also been reading up on what to eat and it appears that pasta is a good choice for a budding runner. Fabulous. I now have an excuse to eat more of my favourite carb.
Between work and Marco and training, I’m a little short on kitchen time at the moment and so I have made and frozen several portions of the following pasta sauce. Call it ragu or call it Bolognaise, it’s basically the Italian equivalent of mince and tatties and is certainly none the worse for that.
1 onion, finely chopped
1 garlic clove, finely chopped
1 large carrot, diced
1 celery stick, diced
400g minced beef
Glass of red wine
400g tinned tomatoes
1/2 tspn oregano
- Fry the onion and garlic in a little butter until translucent. Add the carrot and celery and cook for 5 more minutes.
- Add the beef and cook until just browned.
- Add the wine and increase the heat to burn off the alcohol.
- Reduce the heat and add the milk. Simmer for five minutes or until milk is absorbed.
- Add the tomatoes, oregano and seasoning. Stir well and simmer for 2 hours.
- Serve tossed through pasta and sprinkled with parmesan.
PS I’m off on an activities holiday with the first years for the rest of the week. See you when I get back.