Last night R tried a new method for making spaghetti bolognese sauce. It contains no herbs but take around three hours to cook. While it tasted different to the usual, it was equally as good.
What else was different, is that he used fresh pasta. I don't think I have ever eaten fresh pasta and honestly, I think I prefer the dry variety. Cartainly not worth the extra expense. R's fettuccini with bolognese sauce is far superior to spaghetti and mince that my mother used to serve me and much better than the lunchtime spaghetti out of a can.