Recent content by lachesis

Hey Just thought I'd drop an update. I fried the mince beef in a small amount of oil and for less than I usually would; about 2 minutes; effectively just sealing the meat. Then I dropped it into the sauce and just simmered it for 25 minutes; turned out perfectly :) and my date complimented it...

Hmmm, thanks for the replies- I do have the time to simmer it for hours if I have to. It appears then that it's tough because I'm not cooking it long enough? And by simmering it in the sauce for a couple of hours it will make it softer as it absrobs sauce/moisture? Sound like I have it right?

Hiya, This is my first post and I'm after a little bit of advice with regards to spaghetti bolognese. I'm generally good at following recipes and cooking in general but I just can't get this right no matter what I follow. Basically, without other ingredients to confuse this is the basis of...