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Spaghetti bolognaise ideas
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Lushness
26-12-2012
I cook it slow and low, minimum three hours. Then eat the next day, always tastes good!
Smokeychan1
26-12-2012
The guardian have an article on Spag Bol in their food blog you might be interested in - http://www.guardian.co.uk/lifeandsty...fect-bolognese. Funny that spaghetti is deemed wrong to serve with that particular sauce, but I completely agree and much prefer to have penne or similar myself.

I don't add anything like chilli - as someone else said, it isn't really a bolognaise anymore - and if I am making an effort I use Gordon R's recipe that I have in a book of his. He uses red wine in that, though white is traditional.

My flatmate uses chicken liver in the mainstay mince he makes (which is frozen and then made into a minced beef dish of your choice). I am not fussed to be honest, it is far too rich for me with the added liver.
degsyhufc
27-12-2012
Originally Posted by Smokeychan1:
“I don't add anything like chilli - as someone else said, it isn't really a bolognaise anymore - and if I am making an effort I use Gordon R's recipe that I have in a book of his. He uses red wine in that, though white is traditional.”

I bought a jar of Ramsay's charity ragu sauce as it was on offer.
It is very rich. They must have put a decent glug of red wine in there.
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