Simple Fare
When I cook to impress others, I invariably fail.
So cook for myself
8 peeled seeded Roma tomatoes cut in 6 wedges
   try to retain the juice while seeding
couple cloves of garlic crushed
cup of small diced onion
half cup small diced celery
1 lb veal cutlet bite size
3 egg fresh Paparadelle
Fresh ground parmesan what ever grade

Start the Pasta in light salted boiling water (no oil) retain a little of the water when done
Sear the veal
Deglaze the pan with Marsala
Add {onion garlic celery ) just long enough to softer
Add tomatoes and juice and veal cook till tomatoes start to break down
Season with salt and black pepper to taste
Drain pasta return to pan
Spoon enough of the ragout to coat pasta and a little of the pasta water if it’s dry
Serve with a few spoons of ragout and grated parmesan.


Maybe garlic toast and salad. Depends on the season