Linguine Bolognese

Thursday, 27th October

Not really a proper Bolognese sauce, but I guess any mince and tomato sauce counts these days.
Browned the meat, onions and garlic, added some red wine, then chopped tomatoes, a squirt of puree and herbs. Cooked gently for a good while then added mushrooms.
I often find meals made with mince have a rather disappointing flavour, but this came out lovely and meaty. Although, I must say, despite the good quality beef and the longish cooking it still could have been more tender.

Linguine with tomato and ham sauce

Thursday, 8th September

Catching up with posts I should have made weeks ago. Apart from the fact that is was good, I remember almost nothing about making this. I had to use supermarket ham because that was all I could get, and the basil from the balcony was a bit wilted. But it came out fine.

Veal Cutlet and Lemon Linguine

Thursday, 1st September

Once again simply fried the meat for 2 minutes on each side then finished it for 5 minutes or so in the oven, and it came out tender and juicy.
To go with it I was looking for a simple lemony pasta recipe and found this one from Jamie Oliver. I did not manage (or even try) to find sicilian lemons (I don't believe Jamie and his mates shop at the same places the rest of us do), but with a perfectly normal lemon it was delicious.