Sunday

Lunch

Not a roast, as might be expected, but my ultimate comfort food, pasta. This one is a fairly simple dish of papaderle with meatballs in an enriched tomato sauce. The meatballs are Booths own, made by their butchery department, so unlikely to contain anything untoward, together with Jan's enriched tom sauce. Tomato sauce recipe below.


Rich Tomato Sauce
 Ingredients
 I onion
1-2 carrots
100 gms Pancetta (smoked lardons)
Olive oil (enough to cover bottom of saucepan)
1-2 cloves garlic
Piece of cheap: Beef, Lamb, Pork. Use more expensive cuts if you want to eat the meat afterwards.
Large glass of red wine
Tomato puree (about 1 tbspoon)
3 tins chopped tomatoes
 Chop onion, carrot & pancetta in food processor until in
small pieces. Heat olive oil and gently fry the mix until
softened. Add crushed garlic and fry for another couple of
minutes. Add meats and brown. Add red wine and bring to
boil.
Add tins of tomatoes and tomato puree and bring to boil.
Turn down heat to low and simmer for 1-2 hours until pool
of oil floats on top. Taste and add salt and pepper.
Take out meat – it can be eaten after the pasta. Serve the tomato sauce with any pasta.

Sunday evening snack
Light and very fluffy, steamed chicken buns with auntie Jan's dipping sauce and a cucumber salad with ginger, coriander, mint and rice wine vinegar dressing (courtesy of Jamie Oliver).