Thank you for making recipes simple, I live with MS so I don't have a lot of energy to be cooking for long periods of time, you've helped me make sure I eat well and spend less time cooking. Only if you could help with the dishes 😂
Thank you for this, its how I used to make it when I made really tasty spagbol from scratch but after a few years cheating with bought pasta sauces and trying over complicated recipes I forgot how I used to make the basic but best spagbol recipe. The only difference for me is that I would use a bit of Soy sauce instead of the Worcester sauce and didn't use the bay leaf, also I added diced carrot and celery. If you love this recipe, you really should try it with Lamb mince if you can get it, I find it is a less strong taste than beef but stronger than chicken or pork mince and because of the oils and fats in the lamb, it leaves a really nice oily smoothness on your pallet. I much prefer Lamb over beef anyhow.
Serious question, we have an opened(but capped) red wine that has been in our fridge for nearly a year. We haven’t drank it since we opened it. I was keeping it specifically for recipes like this. Should I dump it or do you think it would be okay to use?
Thank you for making recipes simple, I live with MS so I don't have a lot of energy to be cooking for long periods of time, you've helped me make sure I eat well and spend less time cooking. Only if you could help with the dishes 😂
Thank you for this, its how I used to make it when I made really tasty spagbol from scratch but after a few years cheating with bought pasta sauces and trying over complicated recipes I forgot how I used to make the basic but best spagbol recipe. The only difference for me is that I would use a bit of Soy sauce instead of the Worcester sauce and didn't use the bay leaf, also I added diced carrot and celery. If you love this recipe, you really should try it with Lamb mince if you can get it, I find it is a less strong taste than beef but stronger than chicken or pork mince and because of the oils and fats in the lamb, it leaves a really nice oily smoothness on your pallet. I much prefer Lamb over beef anyhow.
It's so good! Better than any Martha Stewart/Gordon Ramsay or whoever's Bolognese sauce. Thank you for sharing this!
Serious question, we have an opened(but capped) red wine that has been in our fridge for nearly a year. We haven’t drank it since we opened it. I was keeping it specifically for recipes like this. Should I dump it or do you think it would be okay to use?
very good recipe :)👹👹