Spag bol method

fud

#1

What’s yours?


#2

Start prep a month in advance, as per my nonna’s recipe.


#3

pierce the lid, seven minutes in the microwave


#4

Tin of chopped toms, big squirt of ketchup, razz it on medium/high for ten minutes, eat. Conchiglie instead of spaghetti and a fuck load of grated cheddar on top. Just like my Italian godparents used to make.


#5

Visit my Nonna in the secondigliano, put the sauce on the hob and return in 20 years.


#6

ciao nuovo utente


#7

Again?!

Onions, carrots, mushrooms, tinned Toms, passata with garlic and herbs, purée, lean mince. All in my big Le Creuset pot. No need for anything more complicated.


#8

Whensa your dolmio day?


#9

Eat one someone else has cooked for me.


#10

ciao CG!


#11

HOW LONG THO?


#12


#13

THAT’SA THE ONE-AH!!!


#14

Um, probably as long as it takes to cook the mince and the sauce to reduce a bit? Probably half an hour?


#15

if it walks like a Bologna, sounds like a Bologna, it’s probably not gonna be a box of fluffy ducks


#16

You post this, just as I’m about to go off for a lunch!! * SHAKES FIST *


#17

I’m fine with that


#18

Eat one @he_2 has cooked for me.


#19

Probably the worst pasta dish anyway


#20

Also: do we serve it like this (separate):

Or like this (mixed):

???