Wednesday Tips

Ingredients
300g good-quality pork sausage (about 4 large or 8 chipolatas)
1 small onion
1 carrot
1 tbsp dried oregano
500g lean beef mince
50g parmesan , finely grated, plus extra to serve
75g dried breadcrumb
1 medium egg
1 tbsp olive oil
For the tomato sauce
1 carrot (finely grated)
2 sticks of celery (grated)
1 courgette (coarsely grated)
3 garlic cloves (finely grated)
2 red peppers
1 tbsp olive oil
1 tbsp tomato purée
pinch golden caster sugar
splash red wine vinegar
3 x 400g tins chopped tomatoes
cooked spaghetti , to serve
handful basil leaves , snipped

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INGREDIENTS
1/4 c. extra-virgin olive oil
1 1/2 tbsp. balsamic vinegar
2 tsp. maple syrup
2 tsp. whole-grain mustard
Kosher salt
Freshly ground black pepper
1 medium red onion, halved and sliced in ¼"-thick wedges
2 sweet-tart apples (such as Honeycrisp or Pink Lady), cored and cut into 8 wedges each
4 (1"-thick) boneless pork chops (about 1½ lb. total)
4 sprigs fresh rosemary