That's quite some time it's been going for now.
What are you going to do with it? TGB Makes the best bolognese I've had, she's ace with minced meat, and she manages to do it in a "Ahh, fuck it, it's after work, got to use up what's left, and I want to be eating inside 30 minutes" way, it's not red wine she uses, but the flavour is really... ermm... I can't describe it, but it appeals to me.
( G/PP 💩💩💩💩💩&#128, Tue 30 Aug 2011, 20:20, 1 reply, 15 years ago)

It is, but it's been low and slow and I've just been adding red wine to it throughout the day to keep it moist.
Normally I take TGB's approach as well, tbh, although it always tastes better the next day. It should be ready to eat, well, now, I guess. Will probably just do some pasta spirals with it. Or maybe spaghetti.
( Davros' Granddad a voice of calm reason in a world of spastics., Tue 30 Aug 2011, 20:23, Reply)

Lovely ! Spirals is what I'd go for, they pick up the bits'n'pieces of the bollegnaise better.
Or the best thing if you've got it, I think, are those really big shells.
( G/PP 💩💩💩💩💩&#128, Tue 30 Aug 2011, 20:29, Reply)

My thoughts exactly.
Sometimes, if I have any, I add a dollop of pesto to the pasta and mix it in. It's lovely. Alas, I have none.
( Davros' Granddad a voice of calm reason in a world of spastics., Tue 30 Aug 2011, 20:32, Reply)