Sunday, 26th January 2014As usual, seared the meat and finished it in the oven. The addition of a bit of lemon gave it a nice extra flavour. For the pasta a sauce of onions, garlic, tomatoes, mushrooms and lots of oil, cooked gently for a long time, to get a rich, oily caramelised taste. The sauce reduced so much I should have started with an extra onion and two or three more tomatoes.
(Taking pictures of food without showing smeary plates is hard!)