Not really set up right now for making pasta I bought the linguine handmade on a rare occasion at a farmers market.
The Bolognese: tomatoes and fresh herbs at mild temperature, than fine sieved, tomato paste reduced to 1/3 with a splash of sherry vinegar and Bordeaux red added in some ground pork. Shitake, sweet baby peppers, seared garlic cloves.
Very enjoyable cooking and dining again. Need to get some lightning equipment; this pics are not what I used to do.
