WG RECIPE BOOK

[Stan]

ok first u stare at nipples..then gradually reach out to touch them..ahhh damn that picture....


Spaghetti Bolognese (Spicey Version)

This hearty meat sauce, or ragu, also makes an excellent lasagna filling. The long simmering is key to its succulence. Serves six large appetites.

Ingredients:
1 tbsp. butter
2 med. carrots - stemmed, peeled and diced
1 lg. rib celery - cut into small dice
1 cup chicken broth
1/2 lb. lean ground beef
6 oz. milk
small pinch nutmeg
1/4 cup olive (not virgin) oil
1 sm. onion - peeled and diced
2 lbs. plum tomatoes - cored, seeded and diced
1/2 lb. ground pork
1 tsp. salt
1/4 tsp. white pepper
3/4 cup white wine
freshly grated Parmesan cheese for garnish
fresh Italian parsley - chopped for garnish
3.whole chillies sliced very thinly or chilli paste (amount used is upto u tastes)

Steps:
1. Heat the olive oil, butter, celery, carrots and onion in a large pot over medium heat. Cook, stirring occasionally, until the vegetables start to soften.

2. Add the meat and cook until there are no signs of pink. Remove from the heat and try to drain off any extra fat. also add the chillies into this aswell

3. Return the pot to the heat and add the wine. Cook until the wine is almost completely evaporated.

4. Add the milk and nutmeg. Cook, stirring, until the milk is almost gone.

5. Put the tomatoes and the broth into the pot. Add the salt and pepper.

6. Simmer, uncovered, for three hours, checking occasionally to make sure that the sauce does not dry out. If the sauce gets too dry, add broth.

7. Check the sauce for seasoning and add more to taste.

8. Cook the pasta according to package directions and then drain. Place the pasta in a large serving bowl and ladle the sauce over the top.

9. Sprinkle with the parsley and cheese and serve.

[Sammy]

i dont like the nipple pic very much the girls mouth makes her look like a silicone robot greasy faced anarexic

[Stan]

But the BOOBS!!!!

[pirate]

Tried this today for breakfast:
when making an omlete, add ginger-garlic paste.
also if you're adding onions and tomatoes..slice them so they're round and fry them in the skillet before you add the eggs...
tastes almost like chicken!!!!