Ragu

I’ve got the urge to cook after a few days of eating out. My preference is a slow-cooked ragu to have with pasta, and when I talked with Jim yesterday I asked him to dig out my Marcella Hazan recipe from her Essentials of Classic Italian Cooking. Wonder of wonders, its online here. I omit the nutmeg and add some minced fresh rosemary to mine when browning the meat (can never resist fiddling with recipes) – just a few fronds.

So I visited the Campo de Fiori market first thing this morning to buy all my ingredients. It seems like a lazy Saturday afternoon task, and rain is forecast for tomorrow.

My kitchen is well equipped with heavy-based pans and all the necessary chopping boards, knives etc. It’s a great space to cook in, with natural light coming from high windows and another tall window over the stove. Got grape hyacinths blooming at the moment so a lovely view while intermittently stirring the ragu.