Do you like spaghetti bolognese?

[Boris Sprinkler]

Yes, it's the final 3 grams that really brings the flavour out, dahling.


Like everyone who isn't a dole-scrounging time-rich pretentious urban75 food-nazi, I use jars with fresh veg when hurried, and enjoy making from scratch for a languid weekend lunch.

SOMETIMES I USE CATHEDRAL CITY INSTEAD OF FRESH PARMESAN.

453 grams is a pound,

 

[fractionMan]

I thought it was 454. But anyway

 

[Boris Sprinkler]

well rounded up. 453.592 grams

But I always drop some.

 

[Norse Goddess]

my top tip for spag bol is also Lloyd Grosman and adding a little bit of sugar, it sweetens the tomatoes and letting it cook for at least two hours

 

[Orang Utan]

nooooo that's cheating

 

[mentalchik]

How is it cheating ?...............if you are happy with it and find it appetising who cares really ?

 

[Orang Utan]

i care! using a jar is cheating

 

[ShiftyBagLady]

I don't think I've ever eaten a real bolognese sauce. My mother never ever made sauces or gravy herself and so my memories of pasta and all that is skewed. In my rebellion I have perfected my gravy making but not bolognese. I should give it a go really

 

[mentalchik]

i care! using a jar is cheating

 

[Cid]

Yes, it's the final 3 grams that really brings the flavour out, dahling.


Like everyone who isn't a dole-scrounging time-rich pretentious urban75 food-nazi, I use jars with fresh veg when hurried, and enjoy making from scratch for a languid weekend lunch.

SOMETIMES I USE CATHEDRAL CITY INSTEAD OF FRESH PARMESAN.

Why not just make a big batch and freeze it? Cheap and easy.