On 6 Apr 2006 15:12:47 -0700, "LadyJane" >
wrote:

>When I originally posted this 20 odd years ago it was slightly
>different - didn't oven roast the capsicums or tomatoes (in fact used
>tinned tomatoes!! minus seeds though); didn't use passata (used a
>manufactured sauce like Riguletto's Napolitana sauce) so it has evolved
>a little over the intervening years.
>It is still, however, a huge hit and is even nicer at the second or
>third sitting.
>Also makes a fantastic base for lasagne.
>These days I even make my own pasta!
>
>Spaghetti Bolognaise
This sounds rather nice and worth a try. I have a simple "spag bol"
recipe I often make that's cooked in the microwave. It may not be
authentic, but it's surprisingly tasty and easy on a work night, 30
minutes from start to finish.

Kathy in NZ