Pro golfer Annika Sörenstam’s cooking is a master stroke.
Known as one of the best golfers in history, Annika Sörenstam has even more to make her smile these days than looking back at her illustrious golf career.
With more than 90 wins in international tournaments over her professional golfing career, from 1992 to 2008, including 72 official LPGA tournaments, Sörenstam is recognized as the female golfer with the most wins.
While she feels grateful to be the first woman in 58 years to play the men’s PGA tour in 2003, to be inducted into the World Golf Hall of Fame, and to be the only female golfer to shoot a 59 in competition, Sörenstam’s happy place these days is in the kitchen, cooking with her husband of 11 years and business manager, Mike McGee, and children, Ava, 10, and William, 8.
She enjoys this time mostly at the family’s home in Orlando, Fla., but spends three months out of the year at their home in Incline Village.
“It’s really hard to beat Lake Tahoe during all of the seasons,” she says.
Practice Makes Perfect
Sörenstam says she and her husband try to cook as much as they can with their children.
“We cherish the time we have together at breakfast and dinner to talk about our day,” she says. “I remember while growing up in Sweden, my mother always was cooking for our family. I would help her however I could by peeling potatoes or making salad. These were special memories.”
Sörenstam’s love of cooking manifested in 2003 when she had some time off before the LPGA season and volunteered to cook for eight-hour shifts in the kitchens of the Lake Nona Golf & Country Club in Orlando.
“I learned the ropes from chefs for several weeks by chopping, sautéing, and grilling,” she says. “It’s hard to be on your feet for that many hours, but I really enjoyed it.”
Since retiring from golf in 2008, Sörenstam has pursued business ventures under her ANNIKA brand, including the ANNIKA Collection of women’s golf clothing; the ANNIKA Foundation, which sponsors seven global events for junior girls; and a golf course design business with various courses under development around the world.
When asked how she finds balance between her business pursuits and her love of family and cooking, Sörenstam says, “It starts with having a good partner.
“Mike and I work together,” she adds. “He has my best interest at heart, and we share the responsibilities with work, family, and our household. Family comes first, so we mostly work from home.”
When asked what her favorite dish is to cook, Sörenstam doesn’t hesitate.
“Spaghetti Bolognese. It was a hit with my husband when we started to date. Now it is the dish we always eat on Sundays. It’s simple and sophisticated at the same time.”
Kymberly Drake is a Reno-based freelance writer with endless curiosity about food and drink and the sources that help bring it to our tables.
Bolognese Pasta
(courtesy of Annika Sörenstam, professional golfer. Serves 4)
1 pound ground beef
1 yellow onion, chopped
1 carrot, chopped into small pieces
1 28-ounce can tomatoes, stewed or crushed
1 teaspoon soy sauce
3 tablespoons milk
1 cup beef stock
1 teaspoon oregano
1 teaspoon basil
¼ cup half and half
1 pinch of pepper
Pasta of your choice (spaghetti recommended)
Parmesan cheese
Start by browning the ground beef. Add a pinch of pepper to flavor the meat. When finished browning, put beef on paper towels to absorb the grease.
Slowly sauté chopped onions until golden brown. Add chopped carrots and blend together. Add browned beef and milk to thicken. Add beef stock and soy sauce. Pour in canned tomatoes and let simmer for 1 hour. If using dried oregano and basil, add them before simmering. If using fresh herbs, add them at the end. When you are ready to serve, stir in half and half to make it a little creamy and add flavor.
