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The PM Privacy Commission reports back on today's programme. The panel makes a number of recommendations and calls for stronger regulation of the press. The report will be submitted as evidence to the Government's judge-led inquiry.

You can read the report in full here.

The report of the PM Privacy Commission.

An ancient photograph, but nice nonetheless

A Simple, Quick and Tasty Tagliatelle with Bolognese Sauce

Serves 5 - 6

100g dried egg tagliatelle per person

For the ragu:

8 tsp olive oil
1 medium onion, finely chopped
500g minced beef
500g minced pork
500g passata (Tomato purée)
1 small glass of white wine
1 cup chopped tomatoes
3 tbsp tomato paste
Salt and pepper

To make the ragu, heat the oil in a large pan, add the onion and fry gently until soft. Add the minced meats and stir with a wooden spoon to break them up into smaller chunks.

Cook for about 10 minutes (depending on strength of burner) until meat is brown, stirring occasionally so the meat doesn't stick. Then add the wine and bubble until the alcohol has evaporated. Stir in the passata, chopped tomatoes and tomato paste. Cook for ten minutes. Season to taste with salt and pepper.

Cook the tagliatelle in boiling salted water until al dente, then drain and mix with the sauce.

Tagliatelle with Bolognese Sauce
Serves 4

You will need:

500g (1 lb) fresh tagliatelle or 400g (14 oz) dried egg tagliatelle
60g (2 oz) Parmesan cheese, grated

For the ragu:

55g (1 ¾ oz) butter
55g (1 ¾ oz) minced prosciutto far or pancetta
1 large carrot, finely chopped
1 celery stalk, finely chopped
1 onion, finely chopped
100g (3 ½ oz) minced lean veal or beef
100g (3 ½ oz) minced lean pork
1 glass of dry red wine
A little beef or chicken stock
3 tbsp tomato paste
Salt and pepper

To make the ragu, heat the butter in a large pan, add the prosciutto fat or pancetta, carrot, celery and onion and fry gently for about 10 minutes. Add the minced meats and stir with a wooden spoon to break them up into smaller chunks.

Cook for about 15 minutes to brown the meat, then add the wine and bubble for a few minutes to allow the alcohol to evaporate little. Stir in a little stock to prevent the mixture sticking to the pan. Stir in the tomato paste and dilute with a few tablespoons of stock to give a sauce like consistency. Leave to simmer for 1 ½ hours, adding more stock if the mixture becomes dry. At the end of the cooking time, add a little more stock to obtain a smooth consistency. Season to taste with salt and pepper.

Cook the tagliatelle in boiling salted water until al dente, then drain and mix with the sauce. Serve with the Parmesan cheese.

The last witness to give evidence to the PM Privacy Commission is the co-founder of Wikipedia, Jimmy Wales.

Full audio and transcript here