I made a huge batch of this baked pasta ragu. One is in our freezer at home for when we get back from overseas. A few others came to work for our lunches. And another went to James and Carli. This was to save them the task of cooking when they brought their baby home.
Like most people my first job was casual labour. I worked as a cashier in a supermarket to earn pocket-money. This progressed to waitressing which became my first full-time employment. However, these sources of income were on a no work, no pay basis. It was quite something to join the ‘real’ work force where you got a monthly salary. You could take a day off sick and still be paid. There was a salary for your 3 weeks leave, and even a bonus cheque. For most people, this form of job security is great. But, there are a lot of people out there who are self-employed. And for them, the no work, no pay theme is one they are very familiar with. There are added bonus’ to being your own boss and being able to travel is one of them for us.
Today’s inspiration ♥ Recipe For Baked Pasta Ragu ♥ can be found on Lavender and Lime Click To Tweet
For as long as I have known Dave he has had his own business. He has always had staff though which has made going away slightly easier. But for a long time if he was not physically at work, the business did not generate an income. Thankfully that is no longer the case. Now all he has to do is monitor his emails and speak to a few clients. When I started selling down here I was the only employee. I did everything in the business and it took a long time before I could employ staff. This has certainly alleviated a lot of pressure and when I am on leave, I am really on leave. I don’t even cook when we are away, leaving that task to Dave. James was recently on paternity leave. I did not want him to worry about cooking and so offered to make a few meals for them.
Click on the links for conversions and notes.
Baked Pasta Ragu
- Preheat the oven to 180° Celsius
- Cook the pasta for 2 minute less than the packet instructions
- Drain and place into a large pot
- Drizzle generously with olive oil and season well
- Add in the ragu pasta sauce and cheese sauce and stir to combine
- Portion out into oven proof dishes or foil containers
- To eat straight away place in the oven for 20 minutes
Dave and I are overseas in Italy. We will be back at work on the 1st of October. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.