On Sat, 03 Dec 2016 15:44:08 -0600, "cshenk" > wrote:

>Je_us wrote in rec.food.cooking:
>
>> Spag Bol. Made up the sauce this morning
>> http://www.hostpic.org/images/1612030527110097.jpg
>>
>> I never make spag bol exactly the same way twice. This one has onion,
>> garlic, grated carrot, lamb mince, some thyme and oregano, two cans of
>> diced tomatoes, tomato paste, S&P. I added some aged cheddar as you
>> can see. Cooked on the gas stove, I prefer to use the wood stove and
>> really slow cook it, but not enough time and a bit too warm today for
>> that.
>
>Light is a little dark but i suspect that's a decent batch!

Thanks. The pic did come out a little too dark, I should have probably
tweaked it a little before uploading.

>The darker color due to Lamb mince I suspect?

Possibly. Lamb is my favourite meat for Spag Bol or Lasagna, closely
follow by pork. I do use a fair amount of tomato paste and diced
tomatoes, so that might partly account for it being dark as well. Lots
of garlic too. I like the sauce to be on the intense side, I don't
serve a lot of sauce with the pasta like some people do. I've never
had any complaints yet.