Everyone loves a good spag Bol - my version is rich with red wine and port - good enough to serve for an informal dinner party. Tastes best made the day before - make loads and freeze for an easy after work dinner.
The sauce can be made 24 to 48 hours in advance.
My 'Vampires at bay garlic bread' goes well with this and a lovely bottle of red wine.
absolutely delicious, added a little less tomato purée 2nd time and it was perfect - 24 May 2013
This is fab very easy to make and very tasty everyone loves it, I allways use it now. - 08 Aug 2012