Spag bol method

What’s yours?

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

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pierce the lid, seven minutes in the microwave

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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.

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

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ciao nuovo utente

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.

Whensa your dolmio day?

Eat one someone else has cooked for me.

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ciao CG!

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HOW LONG THO?

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THAT’SA THE ONE-AH!!!

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

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

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

I’m fine with that

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Eat one @he_2 has cooked for me.

Probably the worst pasta dish anyway

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

Or like this (mixed):

???