Tonight i'll be eating.........

greenstiles

Old School Grand Master
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Lamb mince bolognese..........slow cooked sauce and spagetti broken into 3 as it's easier to eat that way.....yum yum
 
I like all types of pasta really..........secrets in the sauce as they say.......if using dry herbs as lots do, i make a tomato sauce with 2 tin chopped toms, pinch of sea salt, 2 tea spoons sugar, prob 1 1/2 table spoons origano and 1 of basil (flat spoons) and cook it slow for at least 2-3 hours, the dry herbs will expand and look almost black in the pan, then the taste will be good. Fry and drain of fat of beef or lamb mince and add and cook for at least 1/3 hour more.
 
highlandsflyer":2lor1qew said:
I think Bologna is in Italy.

Spaghetti Bolognese pretty much only exists for tourists in Italy

Spag Bol is about as authentically Italian as Chicken Tikka Masala is Indian

Match the pasta to the sauce and you're onto a winner!
 
Doesn't matter what I eat at the moment, I have a cold so it all tastes like.... not very much :evil:
 
rosstheboss":2635bhjt said:
highlandsflyer":2635bhjt said:
I think Bologna is in Italy.

Spaghetti Bolognese pretty much only exists for tourists in Italy

Spag Bol is about as authentically Italian as Chicken Tikka Masala is Indian

Match the pasta to the sauce and you're onto a winner!

I think it is just called Ragu
 
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