Originally Posted By: Dr.House
I have a tube of anchovy paste in the fridge. A little squeeze of it really kicks up and adds a depth of flavour to a meat sauce in a spaghetti bolognese.


I should try that. I always use a healthy shot of Worcestershire in my meat sauce. Might as well go to the source!

Man, only 10 more posts until the 1k club!

Last edited by PeterChenoweth; 05/12/09 09:00 PM.
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