New signing

[Huple]

Told by someone connected with the club that we would be signing someone and making the announcement in a couple of days. I was gobsmacked when he told me who but made me promise not to reveal on here.
So I, m not.

 

[brighton_girl87]

Brilliant .

 

[Barn Door Billy]

F. F. S.

 

[NickBHAFC18]

Thanks for that, Dick.

 

[ees complicated no?]

Please can these muppets get banned?

 

[bhafc99]

Ingredients
2 tbsp olive oil or sun-dried tomato oil from the jar
6 rashers of smoked streaky bacon, chopped
2 large onions, chopped
3 garlic cloves, crushed
1kg/2¼lb lean minced beef
2 large glasses of red wine
2x400g cans chopped tomatoes
1x290g jar antipasti marinated mushrooms, drained
2 fresh or dried bay leaves
1 tsp dried oregano or a small handful of fresh leaves, chopped
1 tsp dried thyme or a small handful of fresh leaves, chopped
Drizzle balsamic vinegar
12-14 sun-dried tomato halves, in oil
Salt and freshly ground black pepper
A good handful of fresh basil leaves, torn into small pieces
800g-1kg/1¾-2¼lb dried spaghetti
Lots of freshly grated parmesan, to serve

Preparation method

Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes, drained mushrooms, bay leaves, oregano, thyme and balsamic vinegar.

Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen, or just finely chop before adding to the pan. Season well with salt and pepper. Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally. At the end of the cooking time, stir in the basil and add any extra seasoning if necessary.

Remove from the heat to 'settle' while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper.

 

[BRIGHT ON Q]

Straight red

 

[DarrenFreemansPerm]

Give us a clue then......or don't bother posting!!!!

 

[public school boy]

It's going to be announced

 

[brighton_girl87]

It's going to be announced

I really wish you would bore off

 

[viscentaye]

sssssssake

 

[FOOTSKI]

Ingredients
2 tbsp olive oil or sun-dried tomato oil from the jar
6 rashers of smoked streaky bacon, chopped
2 large onions, chopped
3 garlic cloves, crushed
1kg/2¼lb lean minced beef
2 large glasses of red wine
2x400g cans chopped tomatoes
1x290g jar antipasti marinated mushrooms, drained
2 fresh or dried bay leaves
1 tsp dried oregano or a small handful of fresh leaves, chopped
1 tsp dried thyme or a small handful of fresh leaves, chopped
Drizzle balsamic vinegar
12-14 sun-dried tomato halves, in oil
Salt and freshly ground black pepper
A good handful of fresh basil leaves, torn into small pieces
800g-1kg/1¾-2¼lb dried spaghetti
Lots of freshly grated parmesan, to serve

Preparation method

Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes, drained mushrooms, bay leaves, oregano, thyme and balsamic vinegar.

Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen, or just finely chop before adding to the pan. Season well with salt and pepper. Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally. At the end of the cooking time, stir in the basil and add any extra seasoning if necessary.

Remove from the heat to 'settle' while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper.

THIS............. p.s i'm feeling peckish

 

[Surrey_Albion]

hilarious BHAFC99, must be the hot office but that did make me chuckle

 

[Surrey_Albion]

Psssttt hey Huple, i know something you dont know,i know something you dont know ,i know something you dont know nuh nuh nah nuh nuh

 

[Yoda]

Ingredients
2 tbsp olive oil or sun-dried tomato oil from the jar
6 rashers of smoked streaky bacon, chopped
2 large onions, chopped
3 garlic cloves, crushed
1kg/2¼lb lean minced beef
2 large glasses of red wine
2x400g cans chopped tomatoes
1x290g jar antipasti marinated mushrooms, drained
2 fresh or dried bay leaves
1 tsp dried oregano or a small handful of fresh leaves, chopped
1 tsp dried thyme or a small handful of fresh leaves, chopped
Drizzle balsamic vinegar
12-14 sun-dried tomato halves, in oil
Salt and freshly ground black pepper
A good handful of fresh basil leaves, torn into small pieces
800g-1kg/1¾-2¼lb dried spaghetti
Lots of freshly grated parmesan, to serve

Preparation method

Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes, drained mushrooms, bay leaves, oregano, thyme and balsamic vinegar.

Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen, or just finely chop before adding to the pan. Season well with salt and pepper. Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally. At the end of the cooking time, stir in the basil and add any extra seasoning if necessary.

Remove from the heat to 'settle' while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper.

No carrots or celery? Or pork mince or milk?