Spag Bol

Monday 8 December

All day ragù
for me and you.
The classic Bolognese, milk and all, with the chop meat from the nice fermer at the merket (that's how Rick Mercer says it!). Amazingly even after about 3 hours of subsimmer, the little cubes of carrot were still a tad crunchy, and it wasn't until nearly Hour 5 that they surrendered to force majeure.
On top of big rigatoni (so sue us for improper pasta and redundancy) with lots of cheese. Yum.