Tonight’s dinner Penny’s pasta sauce with veal escalopes

Serves 4

Ingredients

For the tomato sauce

Olive oil

3 onions, roughly chopped 4 garlic cloves, roughly chopped

2 tbsp tomato purée

3 bay leaves

2 small glasses of red wine 4 tins chopped tomatoes 2 tbsp sugar

400g spaghetti

For the veal

4-6 veal escalopes (depending on size) 4 tbsp flour

2 eggs, lightly beaten 2 handfuls white breadcrumbs

2 tbsp butter

2 sprigs rosemary 1 lemon, cut into wedges

Method

Set a large pan with a lid over a low-medium heat with a good glug of oil. Add the onions along with a pinch of salt, pop the lid on and sweat until very soft (about 10 minutes). Then add the garlic and sweat for a couple of minutes more.

Turn up the heat, add the tomato purée and stir well. Then add the bay leaves and red wine and bring to a simmer.

Add the chopped tomatoes, sugar and a little more salt and black pepper. Pop the lid on and leave to simmer on a very low heat for about three hours. Then blitz until smooth with a hand blender.

When you’re ready to eat, cook the spaghetti in a big pan of well-salted boiling water until al dente.

Dip the veal in the flour, then the egg and finally breadcrumbs. Set a large frying pan over a medium heat and add the butter and rosemary. Fry the escalopes in batches, taking care not to overcrowd the pan. Leave to get golden and crispy before flipping.

To serve, stir plenty of sauce through the spaghetti, sprinkle coarse salt over the escalopes and squeeze over a couple of lemon wedges.