Forgiveness Poem Unknown

Nigel Slater. .. for good

weekend of racing for the squirrel.

He would prefer that the sky is gray, especially in the afternoon. He said that the setting sun, too modifies the surface of the sea, he changes his bearings. That is, for me, a vast expanse of salt water sparkling and mysterious turns out to be a maze where there is only one way. Every joke, every reflection talk to him, show him the path. It is touching to see her child grow in a world that is foreign to you, to be there for nothing. Since the beginning of the separation to come. Also pleasing to know that passionate.

We will therefore weekend on the water and whatever may be said, I prefer some sun myself.

This is pasta at every meal, of course. Pasta with tuna, roasted chicken, penne pasta and really good to change Spaghetti Bolognese Nigel Slater because we are in January ... Why complicate it.

I assure you it is really good. Believe me, I who had not eaten since SPAG Bolognese those of IPAC ( there ). I who does not eat hardly any meat for two years, much less beef. A tataki or perhaps my Chile.

The squirrel was less enthusiastic. He did not like the texture of mushrooms, too steeped in red wine. was unpleasant. Its buds are as sharp as his eye.

For him I did not add cream he does not like tomatoes. I had prepared two versions. The cream changes everything.

A really good spaghetti Bolognese

Nigel Slater, The Kitchen Diaries

50g beuure

70g pancetta into small Songs

1 medium onion

2 cloves garlic

1 carrot

2 stalks of celery

about 100g of mushrooms Paris

2 bay leaves

300g minced beef (400g in the recipe)

200ml tomato puree

200ml red wine

200ml vegetable stock

Nutmeg

200ml fresh cream

In a skillet, sauté without browning the pieces of pancetta in the butter for several minutes. Add chopped onion, crushed garlic. Then the carrot, peeled and finely chopped celery.

Wash mushrooms (2 large), remove the feet, peel eventually.

Slice mushrooms and add to other vegetables with bay leaves. Cook over medium heat for 10 minutes, stirring often.

Increase heat and add meat. The disintegrating with a fork. Cook 3 to 4 min without stirring. When the meat in the bottom begins to brown and toast, mix. Mash with fork pieces if necessary. Cook.

Combine broth, tomato puree and red wine. Pour approximately 3 / 4 on the meat. Grate a little nutmeg. Season with black pepper. Nigel Slater adds salt but I think it's unnecessary. It should also use a little salty broth.

Bring to a boil, then reduce. Partially cover. Simmer 1 hour to 11/2h stirring occasionally. Add fluid to prevent the sauce from drying out.

Finally add the cream (or whole milk), stir. Cook 20 minutes. Check the seasoning.

Serve with pasta and Parmesan.

Enjoy.

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