type the persons name above with your elbow

eggplantman · 18-08-2008 6:07pm #1

as the title says

Princess Consuela Bananahammock · 18-08-2008 6:08pm

eggplantman wrote: »

as the title says

reggp;lan gtm.an...

and the flowers remain standing!!!

Ghost Train · 18-08-2008 6:12pm

IKKy poo2

i have pointy elbows

SuperSean11 · 18-08-2008 6:13pm

eolhc

Man im good

star-pants · 18-08-2008 6:15pm

superSean11

Ostrom · 18-08-2008 6:19pm

satraz\re=-poaz\n tsx

PogMoThoin · 18-08-2008 6:27pm

WEFDLKAS

Turd Ferguson · 18-08-2008 6:30pm

p-00ogtmnoitrhgnoiiunbh

i got the first letter right

drunkmonkey · 18-08-2008 6:34pm

thfrhuxd fvdefbjusxoln:)

Jet Black · 18-08-2008 6:42pm

dxrejubn k,mopnkreu

Bijoux · 18-08-2008 6:44pm

hbdeyt m cxcdvvvf,.hgx

Jemmy · 18-08-2008 7:03pm

bvijolujx

Wazdakka · 18-08-2008 7:12pm

jkew4m, m,.ty56

Turd Ferguson · 18-08-2008 7:53pm

Ingredients
2 tbsp olive oil or sun-dried tomato oil from the jar
6 rashers of smoked streaky bacon, chopped
2 large onions, chopped
3 garlic cloves, crushed
1kg/2¼lb lean minced beef
2 large glasses of red wine
2x400g cans chopped tomatoes
1x290g jar antipasti marinated mushrooms, drained
2 fresh or dried bay leaves
1 tsp dried oregano or a small handful of fresh leaves, chopped
1 tsp dried thyme or a small handful of fresh leaves, chopped
drizzle balsamic vinegar
12-14 sun-dried tomato halves, in oil
salt and freshly ground black pepper
a good handful of fresh basil leaves, torn into small pieces
800g-1kg/1¾-2¼lb dried spaghetti
lots of freshly grated parmesan cheese, to serve

Method
1. Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes, drained mushrooms, bay leaves, oregano, thyme and balsamic vinegar.
2. Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen, or just finely chop before adding to the pan. Season well with salt and pepper. Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally. At the end of the cooking time, stir in the basil and add any extra seasoning if necessary.
3. Remove from the heat to 'settle' while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper.

Tip:
You can make a veggie version of this recipe by substituting soya mince or Quorn for the meat, adding it to the sauce halfway through cooking. Or simply add lots of diced vegetables to the onions, such as courgettes, carrots, peppers and aubergines.