When I worked full time out of the house, there is no doubt that getting a decent dinner on the table was the biggest challenge of my day. During the years in which Rob and I both commuted two hours each way to and from the office, it was downright impossible. Especially when we stopped to pick up two toddlers halfway through our drive, spending the remainder of the trip taking turns singing, telling jokes, and playing peek-a-boo in an effort to distract them from their mounting hunger, and ourselves from the sign that said home was still 39 kilometers away.
Did we ever cave and go through a drive-thru? Of course. Wouldn't you? But we quickly learned that nothing good came of that and another solution had to be found. Thankfully, it came in the form of Sunday mornings. I would make a meal plan and grocery list, Rob would shop, and the two of us would spend naptime cooking something in the slow cooker, steaming veggies for a hurried reheat later in the week, and storing a sustainable amount of quick cooking foods in the pantry for the week ahead.
I’ve never found great success in cooking many meals in my slow cooker (this chili mac is the one exception), but anything saucy has always responded well. Now I use my countertop cooker for pulled pork, Bolognese and taco meat, and I’m adding pork ragu to my meal rotation, thanks to this flavourful make-ahead recipe. I recently put this together for SavvyMom with commuting, working-away-from-home moms in mind, but really, it's for anyone. The ingredient list is short and simple, and the preparation really only requires about 20 minutes of hands on time. It can be made on a Sunday and stored in the fridge for a few days, and the leftovers can easily be used to dress up sandwiches or pizza on another day, giving you two meals for the time it takes to make one.