A LOVE STORY OF THE BASICS

A TOMATO MEAT SAUCE ... The faster a sauce is cooked , the fresher and and brighter the flavour . Always use a large pan that will allow the extra liquid to evaporate quickley . Take your time dicing the pancetta , chopping the onion and spooning out the minced garlic . heat the oil in the pan over a medium heat and cook the pancetta until the fat turns to liquid and separates from the meat . Crumble the mince mixture of veal and pork into the pan . Add 2 cans of whole tomatoes , crushing the tomatoes with the side of your spatula , a little oregano , a drizzle of honey , coarse salt ( in place of salt mash an anchovie ) and cracked pepper , along with a tbs of tomato paste . Let it cook down . Now your kitchen will be filling with a sweet , fragrant smell . This is when you add fresh slivered basil , once the sauce is thickened turn of the heat . This is the sauce that led me to a love of cooking . You can replace the mince with fillets of fish , chicken fillets , seafood mix . It is acceptable to add dry white wine , capsicum and chilli . With this recipe you can expect a sauce that is complex , flavourful and straight forward .