Decided to try doing a Ragu from fresh tomatoes again, currently got it on a low heat waiting for the tomatoes to soften before I add beef stock and simmer it for a few hours. Don't have any pork mince, but beef mince with some chopped chicken livers should work fine.

This is my second time doing it like this instead of just using tinned tomatoes, but honestly do it right and it works so much better.

Also going to prep a mushroom and goat's cheese risotto to take into work tomorrow. It'll take like an hour to get the mushrooms nice and work in all the stock, but it's a delicious use of some mushrooms I forgot about and need to use up (the ones I can't fit in I'll probably salt and bake, see if that'll work as a snack).