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Spag-bol went well. The red wine seems to stay better and deeper in the slow-cooker, and the sauce all-over gets that next-day richness through the pork and beef. It'll certainly be the way I do the old recipe now.
The homemade spaghetti was initially a bit of a mess, but rather than try save it I just thought, bugger it, and chucked it in the bin and remade. It's quick, and it was just 2 eggs and some flour. Second lot, much better sorted with the help of a broom handle. Tasted nice and the texture was much better than the usual store-bought. I'm getting better at it, which is good.
Cheers,
Marc
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