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How we make the bolla

by Carl Brewer last modified 2010-08-02 07:34

Lucie and I cook the sauce for Spin on Monday

One of the reasons aboc Spin is successful is that we provide dinner afterwards.  For a tenner you get your legs and lungs smashed to pieces and a solid feed in the company of like-minded fools.  No-one has better value than us!  Enough of the one-eyed advertising... I don't promise you 45.985% improvements or a shower and some mysticism, I promise you a good feed and a solid session over winter when it's cold, wet and disgusting outside.

Lucie and I cook the sauce on Mondays so it has 24 hours in the fridge to let the herbs settle into the sauce before we re-heat it on Tuesday nights. Here's how we do it.

The enduros load up on pasta, the sprinters eat more sauce.



Other ingredients

The cookBrowning the onionsAlmost transparentLucie stirsall brownIn go the herbsBefore the stirtomato pastemixedricherdone

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