OK, What's For Lunch or Tea Today?

You could if you made a big pot of ragu sauce and froze it into individual portions, which is what we do, and keep a stock of pappardelle in. Doing things in bulk keeps the costs down. They don't need to be fresh, just good quality dried egg ones, such as these from De Cecco: https://www.sainsburys.co.uk/shop/gb...ppardelle-250g

That's what we use. You'd get a lot more portions out of that for your money, and it's worth the effort, as you love your pasta!:)

Marco.

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Originally Posted by Marco

You could if you made a big pot of ragu sauce and froze it into individual portions, which is what we do, and keep a stock of pappardelle in. Doing things in bulk keeps the costs down. They don't need to be fresh, just good quality dried egg ones, such as these from De Cecco: https://www.sainsburys.co.uk/shop/gb...ppardelle-250g

That's what we use. You'd get a lot more portions out of that for your money, and it's worth the effort, as you love your pasta!:)

Marco.

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Same noodles we get here in the U.S. When I was a bachelor , Ragu, ground beef with egg white ,Oregano,garlic and onion with crumbled saltine crackers made for fast meat balls was often dinner and lunch for the next day.
And some times just noodles in home made white sauce. Ever just eat from the sauce pot to keep from having to wash more dishes?:lol: and when I could find them a Moretti Larosa.

Lol, nice one, Geoff... Looks like Grant's not into making it though, as he's gone all shy;)

I had to look up "Larosa", as I'd never heard of a Moretti beer of that name, so thought it was something new... Then discovered you meant La Rossa ('the red')!:eyebrows:

Yeah, that's a nice beer!:barrel:

Marco.

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Originally Posted by Marco

Lol, nice one, Geoff... Looks like Grant's not into making it though, as he's gone all shy;)

I had to look up "Larosa", as I'd never heard of a Moretti beer of that name, so thought it was something new... Then discovered you meant La Rossa ('the red')!:eyebrows:

Yeah, that's a nice beer!:barrel:

Marco.

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Yah, my bad it has been awhile , I used to like the Friulana too. But the Red was 18% if memory serves me?

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Originally Posted by Marco

You could if you made a big pot of ragu sauce and froze it into individual portions, which is what we do, and keep a stock of pappardelle in. Doing things in bulk keeps the costs down. They don't need to be fresh, just good quality dried egg ones, such as these from De Cecco: https://www.sainsburys.co.uk/shop/gb...ppardelle-250g

That's what we use. You'd get a lot more portions out of that for your money, and it's worth the effort, as you love your pasta!:)

Marco.

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i could if i was more able. i used to make bulk food. With just one smallish eater in house, its debatable if its going to be viable at moment. Not sure what i will have today but it wont be pasta lol. I often only have the one plate of food a day. plus some fruit and cereal . not a big eater nowadays. still not fully recovered from xmas day extravaganza:eyebrows:

Sausage stew

https://uploads.tapatalk-cdn.com/201...b811675676.jpg

Some smart water. Looks pretty dumb to me.
Too sore to make anything. I bed shortly I think. https://uploads.tapatalk-cdn.com/201...ec0b62e4e7.jpg

Sent from my G8341 using Tapatalk

Quote:

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Originally Posted by Marco

You could if you made a big pot of ragu sauce and froze it into individual portions, which is what we do, and keep a stock of pappardelle in. Doing things in bulk keeps the costs down. They don't need to be fresh, just good quality dried egg ones, such as these from De Cecco: https://www.sainsburys.co.uk/shop/gb...ppardelle-250g

That's what we use. You'd get a lot more portions out of that for your money, and it's worth the effort, as you love your pasta!:)

Marco.

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Dare I say it, but I actually prefer the dry pasta to fresh. Then again, so do a lot of Italians too. Ravioli being a mighty exception, that should be done fresh.

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Originally Posted by Roy S

Sausage stew

https://uploads.tapatalk-cdn.com/201...b811675676.jpg

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Go the whole hog and replace that garlic bread with a sausage roll. :D

Stew looks nice and hearty, especially at this time of year.

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Originally Posted by Yomanze

Go the whole hog and replace that garlic bread with a sausage roll. :D

Stew looks nice and hearty, especially at this time of year.

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Had a couple of sausage rolls earlier, garlic bread was cos I couldn’t be bothered doing dumplings .

Tonight a sirloin

https://uploads.tapatalk-cdn.com/201...994fd1ff87.jpg