Here's a tip from chef Adrian Richardson. When making a bolognese sauce, ensure you use some pulped tomato sauce to ensure the meat becomes tomato enriched. One bottle of the passata sauce will do just that, along with any tomatoes you have available - canned or fresh.
But here's something for those who want something now to 'hit the' spot. Sizzle up some generous dobs of butter on the frying pan. Add 4 to 6 anchovy fillets to the pan and saute - the anchovies will dissolve. Once dissolved, add some fresh sage leaves and pan-grille until they become lightly crisp. Remove from heat, add your cooked pasta to the frying pan, mix, stir in some parmesan and plate up. Add some more parmesan to the pasta for an incredibly tasty and quick meal. If only I can successfully grow sage.
