Saltimbocca, linguine and tomato sauce

Place the veal slices between plastic wrap and roll them a little flatter with a rolling pin.

Season the slices on both sides with salt and pepper. Top them with a slice of ham, 1 slice of mozzarella and a sage leaf. Fold the squares closed and secure with a cocktail stick.

Briefly fry the packets all around until they are a nice brown color. Remove them from the pan and cover with aluminum foil. Keep warm.

Peel and chop the onions and garlic. (Later this will be sifted back out of the sauce, so it doesn't have to be super fine.) Heat a dash of olive oil over medium heat. Sauté the onion slices and garlic in the hot olive oil. Stir frequently in the pot. Add a scoop of sugar and the concentrated tomato paste. Also drizzle some sambal into the pot, unless you don't want a slightly spicy sauce. Let everything sauté for a few minutes. Stir frequently.

Pour in the red wine and allow most of the liquid to evaporate. Add the Cubetti Basil.

Cut the fresh herbs (thyme and oregano), rinse them briefly under running water and chop them. Remove any tough sprigs. Sprinkle the fine herbs into the pot and simmer the sauce for 10 minutes over low heat.

Blend the sauce finely with the hand blender. Take a second jar and place a fine sieve over it. Scoop the sauce into the strainer with a wooden spoon, pressing as much sauce through it as possible with the bottom of the spoon. Discard the dry pulp.

Taste and add salt and pepper to taste.

Cook the linguine according to the package directions.

Warm the saltimbocca briefly more in the tomato sauce. Arrange everything on the plate and finish with basil leaves and a turn of the pepper mill.