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Now, I know that Italian-Americans refer to the tomato sauce they have with pasta as "gravy", but has anyone here tried having proper British-style gravy (Bisto etc) with pasta?

Does it work?

Never tried it but gravy + pasta sounds like a disaster waiting to happen
but I've heard of stranger combinations

During the great tomato famine of 2002, people were forced to eat thier pasta with either custard or gravy, some simply refused and poured cold milk over thier 'angel wings' there was a huge black market trade in birds eye-- 'boil in the bag spag boll', and many people got thier beaks wet on the back of it, some folk were actually 'murdered' for thier ragou sauce.
Thank christ it's over.




























Nurse........................

Sounds a good idea. I think I'll give it a try.

The yanks may refer to their tomato sauce as Gravy as it contains stock.

It is made by

melting an ounce of butter in a pan, beating in an ounce of plain flour and two large tablespoons of tomato puree.

Slowly add and beat in one pint of stock (i.e two beef oxo's in a pint of water or veggie oxo if you prefer).

Blend with a blender if sauce is a bit lumpy.

Add salt and pepper to taste.

Voila.

Lovely with pasta and meatballs

Should help you ease those 5k logs no end

No. Chips and gravy yes. Pasta would just go soggy.

Deuce Bigolo wrote:

> Should help you ease those 5k logs no end


Easing a five kilogram "log" with no end might be a little troublesome !wink!

Aye, it'd help them slip out to freedom.

Ah, Shelley, you're back. We've been missing you.