This sauce is like a ketchup and goes well with meatloaf or boiled meats.
First I whizz a can of plum tomatoes in the magimix. The tomatoes go into a pan with a tablespoon of vinegar, a splash of Worcestershire, a spoon of sugar, a pinch of mustard powder, some chilli flakes, salt and pepper. I cook it over a brisk heat until it’s reduced to a thick sauce. Serve hot or cold in a pretty bowl, like the one in the picture… a souvenir from Augusta’s trip to Puglia this summer.
The meatloaf is made with beef mince, breadcrumbs, herbs, parmesan, an egg, salt and pepper. I put it on a sheet of baking paper, dribble over some oil and give it 20 minutes at 180°C. Then I add a dash of white wine, cover it with paper and give it another 20 minutes.
Cook's Tales 