Spag Bol

[ethandron]

When you're serving spag bol...using the world famous ragu of course...how do you serve it? Im talking about serving it to guests rather than just family.
Do you put an amount of spag on each plate then an amount of bol?
Do you put the whole load of spag in a big bowl, add bol and mix the two together, put it on the table so everyone can help themselves?
Put the spag and and bol separately on the table? Spag can glue itself together very easily.
Any other suggestions for serving no it up?
This is a halfway serious question so I'd appreciate that type of answer.
Thanks.

[Togo]

That song again Tills Is "Vic" There. :))

[Tilly2]

:-)

[pastafreak]

@jackdaw...pasta is NOT pasta is pasta.
Different shapes are designed for different sauces and textures.

http://www.delish.com/cooking/g1690/pasta-shapes/?

[Islay]

Exactly pasta freak which proves the point I made earlier on.

[yogi-bear]

Hi and evening, Tilly x

Yep, Preparing onions and cooking them, makes me cry like a baby :-)

[237SJ]

Pasta is pasta. There is no variation unless you are talking about wholewheat, spinach, squid ink etc.

[webbo3]

I never use spaghetti, i always use Penne, or fusilli tricolori, once the bolognase is made and the pasta is 3/4 cooked I add it to the sauce and cook until the pasta is done, stirring a few times, as soon as its done plate up and put some freshly grated Parmesan on the table.

Serve with a decent rioja.


Dave.

[murraymints]

thanks Ark xx

[diddlydo]

I would never serve spag bol to guests for a start. The ragu must be mixed into the spaghetti in a large bowl. Place on dining table for everyone to help themselves as I can't bear people leaving food if I give them too much. Bowl of freshly grated parmesan on table too.

[murraymints]

making it tomorrow when OH's son visits something I know he will eat..served in pasta bowls ready mixed, parmesan with grater for anyone who wants it other than me, garlic bread and side salad...

[fredfredfredfred]

Hello ethandron,...

Never mix the two together.
Freshly cooked spaghetti,drained,(add a little of the cooking water),a sprinkling of olive oil.Toss to incorporate,
Serve roughly 100 grammes per person,and top with just enough ragu to just about coat the pasta ,without making it wet.
Parmesan on the side,along with olive oil,and a black pepper mill.
This may have been a halfway serious question,but this is a serious answer.Despite my user name,I'm VERY Italian,and this stuff is important to me.