Tonight I'm making that old favourite Spag Bol. Now apart from the usual mince, onions, tomatoes, mushrooms etc, what do you add to yours to make it different from the rest?
Me, I use a beef stock when cooking the mince, add bacon and carrott, always use fresh basil and parmesan and add passatta for the tomato background flavour. So come on then, what do you do to yours..? (replies of 'open jar of Dolmio' will be ignored, Ed you know who you are lol)
Mine tends to be 'not just any spag bol' but an m&s spag bol! :-)
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