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Tag: food and wine

The sauce of all happiness

Welcome to my Blog at The Lair Of The Camrose


It’s my bespoke stomping ground in the Intermatrix. You are very welcome, and thanks for stopping by…

This time, a joyful look at when Father’s home cooking collides with Italian artistry. It should stir your soul, if not the ingredients…


I will make a tomato sauce when I get back from my few days away.

Not quite the way the Italians do it, I don’t have racks of great-grandparents lying around glaring at vats of bubbling liquid and drinking Chianti. I’m in Surrey, resisting the temptation to put Waitrose Essential Tomato Sauce into my next order. There needs to be some middle ground here, Dammi una pausa

This will be a step up from my legendary Spaghetti Bolognese, the one that I made for the kids’ tea about three or so years ago, for which they have never forgotten, never forgiven. The one which had no spaghetti in it (so would please the Mayor of Bologna, if nothing else – arguably it made my attempt more authentic). I had left it too long to cook the pasta – sadly neither made by my fair hand or fresh from the supermarket – I improvised and served my epic sauce over a sea of Trump-coloured cheese puffs shaped suspiciously like scorpions. It was like an Indian Jones romp on a plate.

The Offspring spotted the bits of celery in the sauce, planted in a vain attempt to add some goodness to counterbalance the scorpions. Carnage. Mother was told, I was shopped, humiliated forever. Thank God that they put lashings of tomato ketchup over it – I’m surprised they noticed anything untoward, although the scorpion tails did rise up quite high out of the steaming sauce. It reminded me of something…

That was probably the low point in my cooking career – adventure – odyssey. A close run thing with, when I was a student, the tinned macaroni cheese served at room temperature using the tin as a one-container serving solution.

I remain a fan of the ancient culinary art of Splodge, though. I’m unrepentant. My skills have been honed a little by Lockdown, the fine art of the tray bake. That’s the posh name for Splodge.

I have learned to keep sauces simple. My latest was venison chunks slow-cooked in red wine and dark chocolate, covering all essential nutritional areas. Awesome. Served with a bold red wine, then the consistency, artistry, taste becomes less of a big deal…

Home-made tomato sauce will go further and elevate that to a Zen state which I will inflict on the Household, aka my victims.

Random tomatoes, salt and a little sugar, all boiled up in the tomatoes’ own juice. What could go wrong?

I’ll let you know. Splodge culinary magic – if all else fails, we can spray tomato ketchup over it and shut our eyes.

Voila! Oops.

Click here for the link to the Italian sauce video that sparked my interest. I hope you will find it as therapeutic as I did…

Cheers,

Alan

Alan Camrose

The perfect combination
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