Originally Posted by
Ross Nolan
It's in the freezer now.
When the time comes for cooking it will be jointed and sautéed in the roasting dish with olive oil, onion, garlic, celery and diced carrots before deglazing with red wine and dropping a couple of cans of diced tomatoes in and cooking until the meat falls off the bones.
The meat is removed and put aside, the veges get pureed and mixed back with the meat before it all gets served on parpadele pasta.
Then you can put your salt and pepper on.
But not too much or the chef might think you haven't cooked correctly, and shouting/stabbing will follow.