The Italian-born chef, 40, has one major rule when it comes to making spag bol: keep it simple. He says cook it for three hours and add celery, carrots and splash of milk - but never add Marmite.
from Femail | Mail Online http://www.dailymail.co.uk/femail/food/article-3906088/This-Morning-s-Gino-D-Acampo-reveals-s-don-ts-PERFECT-spaghetti-bolognese.html?ITO=1490&ns_mchannel=rss&ns_campaign=1490
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