SpagBol, not something I’m crazy about but the little ones love it, plenty of veg in there
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I’ll give that a begrudging like, it is by far my mostly hated dish and has been a source of great controversy in our house. My wife has been making it since the kids were very young, her recipe consists of an onion, minced beef and a jar of sauce. On several occasions when she was unavailable, I was asked to make it, and of course like any classically trained Italian chef, made it from scratch. The little cunts refused to eat it and to this day still complain about my not been able to make SB. For what it’s worth, through trial and error I found adding milk after the meat is browned and boiling it down and then adding a cup of white wine to the sauce resulted in a spectacular result after about 3 hours simmering (other than the fact nobody else would eat it).
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Would they ate brown mince? We used go to our aunts a few evenings a week after school and thata all she could cook. I still fkn love it
I would eat spag bol three times a day for the rest of my life and never tire of it.
But carrots, celery etc have no business in it
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This is the recipe I always use, I think Richard Corrigan had it, just add whatever veg I want, I cook it at a very low heat for about 3 hours adding a little water as it goes on
In short, no. Anything involving mince must include an onion and a jar of sauce, otherwise there’s hell to pay. We’re talking serious mental breakdowns here, as in “what the fuck did you put in the spaghetti”.
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A drop of red wine added to that recipe and you’re in business.
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Carrots and celery are key to a good ragu you clown.
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Are you still blind drunk from the celebrations?
There’s 100ml in the recipe, I’ve a bit more than that in it.
Oops! It looks like it.
Sorry, my bad.
A toasted cheese sandwich is the hight of that lads capabilities
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Who made it?
I did… I always do…I’m not gone on butternut squash but I’ll eat if for her… Sprinkled with cinnamon.
I think we’ll have to put an asterisk next to it, as it appears so out of whack with your normal efforts. I sincerely hope you’re not telling porkies on a thread renowned for its honesty.
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That looks rotten
I only put up sporadic stuff kid… I’m no chef, but I can hold my own.
I loves a good pie/pastie so I does.
you are some man, for so long TFKs self renowned classically trained French chef and now, unbelievably, a classically trained Italian chef to add to your armory.
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