This speedy, but remarkably satisfying sauce was inspired by a brief visit to the Cipriani hotel in Venice, on an elementally rainy October night. The full story was unveiled in The Princess Diaries, in my Food for Thought Column, but suffice it to say that the remains of a rich joint like lamb or game shouldn't be consigned to shepherd's or hunter's pie. Chuck it instead into a blender along with a can of tomatoes, a discreet pinch of chilli, lots of finely chopped rosemary and a slosh of red wine. Season well and let the tender loving care you put into the original roast reward you. Layer into lasagne or reheat in a hot oven for about 35 minutes and stir into buttered pappardelle or red wine risotto.
It has to be Italian, and ideally an Amarone, but an authentic red Lambrusco would work really well too.
Janet Wynne Evans