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):

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Or like this (mixed):

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???