Recent research carried out by an energy company reveals that Monday's the night for the 'average' family to indulge in this family-friendly stalwart. http://www.express.co.uk/posts/view/258024
So, how do you like yours? A lovingly-simmered ragu or a jar of Ragu? Seems we all have our favourite way, from the tried and tested routine, to the riskier numbers.
So, how do you like yours? A lovingly-simmered ragu or a jar of Ragu? Seems we all have our favourite way, from the tried and tested routine, to the riskier numbers.
Put your hands up if your first experience was with Mr Henry Heinz. He launched the tinned variety in England in 1966 - I can imagine our mums' excitement at this cosmopolitan addition to the larder. A quick and easy route to the piazzas of Roma.
As bistro fever took over, we moved a little closer to the traditional version. Something that Italians might nearly recognise. A pork and beef mix, chicken livers, red wine, simmered, al dente pasta and Parmesan.
My childhood version was slightly removed from this. Always a packet mix and always with chips. A 'N Chips' dinner. Al Dente spaghetti? "Al Dente? Never heard of him" said Mum. Bless her xxx
Cheddar reigned supreme. Had to have a conversation before we moved onto the Napolina tub of Parmesan.
Our familial roots inspire tweaks too. In the Montgomery-Gibbs household, I can just imagine the wonderful Garth unveiling his bobotie-inspired creation. Not sure how it was received, but I bet he was proud of it.
A Germanic twist for colleague Marc includes pork, lamb and peppers. My idea of comfort food heaven replaces tagliatelle with lokshen. Instant memories of Nanny whose simmered Spag Bol soothed fractious nerves on many a Saturday night.
G, living in the East Midlands, takes advantage of his fantastic local produce and serves up a venison ragu. Ooh la la....
The hubby's version very much depends on the kind of day he's had. A bad day, and we've got a heady mix of lea & perrins, red wine with a scant offering of mince.
I make mine in the crockpot. Start it off in the morning, and walk through the door to a lovely aroma. Guaranteed to put a smile on the face of a nine-year old. I don't ask for much more than that.
So no matter how we all do it, it seems that we just can't get enough of it. Especially on a Monday night (:)
