Spag Bol

[Alfahorn]

My spag bol is;

Beef Mince
Pancetta
Onions
Carrots
Celery
Basil
Tomato Puree
Tinned Chopped Tomatoes
Worcester Sauce
Glass & half of red wine (normally montepulciano)

Pasta I prefer Rigatoni because the sauce sticks to the pasta better.

[turbotongue]

Mobile Chicane said:

followed by a day or two of 'maturation' in a cool place.

I made a spag bol a couple of days ago and it has been sitting in the pan, not the fridge. Do you think this is OK to eat?

[whitechief]

turbotongue said:

Mobile Chicane said:

followed by a day or two of 'maturation' in a cool place.

I made a spag bol a couple of days ago and it has been sitting in the pan, not the fridge. Do you think this is OK to eat?

Two days in a presumably warm room? Rather you than me.

[turbotongue]

whitechief said:

turbotongue said:

Mobile Chicane said:

followed by a day or two of 'maturation' in a cool place.

I made a spag bol a couple of days ago and it has been sitting in the pan, not the fridge. Do you think this is OK to eat?

Two days in a presumably warm room? Rather you than me.

Yeh that's what im thinking.

[Digger]

My favourite part of the process is creating the base sauce. I generally get 10-20 ripe tomatoes, 30 second boil to deskin and then place them in a large pan with a handful of fresh basil leaves and leave to very gently bubble away for an hour or two until I get my preferred consistency. . .such a lovely aroma! Season sauce then fry off the mince, then separately fry off the rest of the standard ingredients. bring it all together adding several glugs of wine and some curveballs such as chilli, demerera, maybe some drinking chocolate powder or instant coffee, whatever really takes my fancy really. Oh I'm a non mixer myself, Bol in the middle for me.

[Mobile Chicane]

turbotongue said:

whitechief said:

turbotongue said:

Mobile Chicane said:

followed by a day or two of 'maturation' in a cool place.

I made a spag bol a couple of days ago and it has been sitting in the pan, not the fridge. Do you think this is OK to eat?

Two days in a presumably warm room? Rather you than me.

Yeh that's what im thinking.

If it smells ok and doesn't have mould on, I'd eat it. (After it has been thoroughly reheated.)

[Shaw Tarse]

Mobile Chicane said:

turbotongue said:

whitechief said:

turbotongue said:

Mobile Chicane said:

followed by a day or two of 'maturation' in a cool place.

I made a spag bol a couple of days ago and it has been sitting in the pan, not the fridge. Do you think this is OK to eat?

Two days in a presumably warm room? Rather you than me.

Yeh that's what im thinking.

If it smells ok and doesn't have mould on, I'd eat it. (After it has been thoroughly reheated.)

Me too.