Former Royal Chef Cooks "Spaggy Bol" for Prince William and Harry
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- เผยแพร่เมื่อ 21 ก.ย. 2024
- So much sad news going on now with Prince William and Harry in the media right now. In this video I look back to happy times, when the boys were best friends and I cooked for them at Kensington Palace and share one of their favorite dishes Spaghetti Bolognese.
There are many different recipes for this dish, some add red wine some don't use the sofrito. This is the recipe I cooked for William and Harry and also the one I cook at home for my family. I hope you and your family enjoy it too.
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Spaghetti Bolognese
Serves 4
2 Tbsp olive oil
2 garlic cloves , minced
2 sticks of celery, finely diced
1 large carrot, grated
1 onion , finely chopped
1 lb / 500g beef mince / ground beef
2 beef bouillon cubes or 1 TBS better than bouillon or 2 TBS powdered beef bouillon
800g or 28 oz can crushed tomato (or fine diced tomatoes)
2 tsp Worcestershire sauce
1 TBS flour
Salt and pepper
Heat the oil in a large pot or deep skillet over medium high heat. Add the onion, carrots, celery and garlic, cook for 3 -5 minutes or until light golden and softened.
Turn up the heat to high and add the beef. Cook, breaking it up as your go, until browned.
Add the flour and stir. Add the tomatoes, Worcestershire sauce and bouillon.
Bring to a simmer then turn down to medium so it bubbles gently. Cook for 25 - 30 minutes with a lid on stirring occasionally, adding a little water if the sauce gets too thick. Season with salt and pepper.
Serve with spaghetti or your favorite pasta or over rice. And garnish with grated Parmesan cheese.
www.theroyalchef.com
It’s so sweet how he’s referring to William and Harry as his boys. Its like he’s a proud uncle talking about his nephew’s.
I think he says “the boys” 😊
Oh, yes, I was going to write about the exact same thing as yourself. So sad that the brothers are so, seemingly, behind each end of a giant wall. I have a brother myself I'd wish more contact with We should all learn to forgive each otherl
You freaks will believe anything.
I hope the "boys" see this. A wonderful memory of better times.
Good for you, Darren. You are 100% correct to NOT get involved in the mess that now exists. Love your sharing the dishes you prepared for the royal family😊👍
Well he has gotten involved subtly in the title: Prince William.... & Harry. Not Princes plural. A+
Prince Harry loves your cooking 👍👍😂🤣
It’s literally just a fight between two brothers but of course it’s not seen that way because white people are racist.
6⁶
Not getting involved/tapping into the zeitgeist for monetised views.
I wish this man had his own TV show, he is too precious. We must preserve him at all costs!!
He had his own TH-cam channel that's better than TV..
Lets freeze him and make clones
I love to hear stories about spoilt brats. It’s showing through now that they can’t hide.
But how? Salting? Smoking? Pickling? Fermenting???
He's dead now.😮
You are such a nice, kind, gentle, humorous and wise man, and so respectful, and lovingly protective of Princess Diana and the boys. God bless you and your wonderful family. I am glad we have you on this side of the pond.
Harry Gave this Up…. What a douche…
Isn’t he amazing lol I love listening to him I love hearing stories about Diana and the boys god bless him has a beautiful heart
I can't get over how this chef can cut veggies without looking! True master.
Practice makes perfect
@@hestergreen2031 Julia Child did the same thing and instructs on how to chop like that. Lots of practice and I think it helps to have a counter of the right height.
It's a good interview trick. Put a cook in a kitchen and watch the knife skills, give him a blunt knife and see how he reacts. It tells you everything you need to know and will eliminate 99% of candidates.
I can do that and I am not a chef. It is not hard with enough practice. I mean you just tuck your fingers back and keep the knife pressed against your finger while cutting
@@hestergreen2031p
So proud of Darren for not involving himself in the drama
My mother made spaghetti on Thursday! It was my favorite day of the week! Dad would pick up a nice loaf of French bread. Sometimes we had a salad but often not. Mom tended to make the same dishes each day of the week. Friday was shrimp, 4 pounds for a dollar. 1948~Sunday was a roast. Cheers everybody
4 pounds to the dollar? Wow
We had spaghetti every single week when I was growing up. My father was half Italian and we had marinara with meatballs. We usually had it on Mondays or Tuesday but I can smell my moms homemade sauce on the stove 50 years later.
Make meal planning a breeze, to do that!
@@soniadowney7427 I remember going to the store for my older sister. For one dollar she would get a loaf of bread, a quart of buttermilk, a quart of "sweet milk" and a pack of cigarettes with 3 cents change. There was no tax on food back then.
@@nancysmith6685 amazing
This is actual content and what TH-cam should be for... 99% of channels don't come close to this in terms of originality, insight, class, and comfort!
Aww, thank you Aarron
Whatya Mean?!.....We can't forget the Cooking with Jack show. So insiteful, so professional and such great foo......🤢🤮. Sorry, couldn't think of Jack without being sick. I would love to see this man review a Cooking with Jack show video.
It's great, but 99% of channels don't have a royal chef at their disposal.
Haha, love his silly, so warmhearted humor. "WINSTON!" and blaming an invisible little dog! 😀
The best spaghetti bolognese I've had was in the least likely of places. At Legoland near Carlsbad, CA, there is a pizza/pasta buffet restaurant. Everything in the buffet was fresh and mostly organic from what they advertised in the restaurant. The spaghetti bolognese was out of this world and when I went for seconds, the chef was there at the buffet stand and asked me if I liked it. Now I am not a connoisseur, but I told him it was amazing. He said that all the vegetables were organic and locally acquired and he had been simmering the bolognese for 8 hours that morning. I don't know if it's still like that now, but watching you make this brought back that memory. I love your channel.
Great comment. Thank you.
Lovely to hear a genuine effort made. The dish is always improved, if the sauce is mixed with the pasta.
10 quid says any Spaghetti Bolognese made in a council house in the UK is a million times better than what you had in “ Lego land “ lmfao
Take the Worcester Sauce out of it ! WTF ?
@@liamsheen5629 A grand says Brits have zero business knocking "legoland" over Italian food. Let's leave the critique to the Darren.
I saw my dad who descend from a long lineage of French chefs (even tho he was never professional) cutting and he passed that onto me from an early age. You sir, may have the finest knife skills I have ever seen! Your ability to carry the conversation looking into the camera (or as I imagine your royal guest's eyes) while cutting with such precision and speed is astounding. Immediate notice of the uneven cut as well, all while telling stories and teaching the recipe. A royal chef for sure!
Is this guy an idiot? Red wine in bolognese has NO ALCOHOL ... the alcohol molecules cook off in less than 60 seconds. Knows nothing about cookin this mook.
I can't believe how you just slice and chop away without looking down at your fingers and what you're doing! Amazing level of intuition
You could learn how to do this in 10 minutes. You just have the knife pressed up against your knuckle and tuck in the rest of your fingers. It's not hard.
One of his fingers is in the cooked spaghetti
I just discovered this channel. I am a chef myself with nearly 20 years on my back. In cooking school we got to hear stories of the legendary royal chefs. So i basically just learned that one of the people i look up to in my job makes videos and super sympathic in doing so. Much love!
Love your show. It's evidence that you can be successful telling beautiful stories about the family.
I hope they both watch you now. It's nice to hear stories of the "good old days" with the boys and in the RF. This looks delicious.
I can only imagine how much fun they had with this guy, he seems really nice.
I love this type of food, and I'm going to make it some time soon. Thanks.
Thank you for sharing this and you should be on the air ……empathy, compassion is much needed everywhere in the world 🥰🙌🏼❤️
That is so sweet of you to share your stories. I'm so pleased they behaved just as I imagined. God bless you 🙏❤
Darren .. YOU are a TRUE gentleman .. THANK YOU .. for being 100% what an "English Gentleman" is ..
I enjoy watching you every time, you are one beautiful man. God Bless and Happy cooking ❤
From Alberta Canada
I am American and made this dish weekly. I used to make a large batch so my children's friends could also eat. It was a favorite! I think I may make a much smaller amount for dinner tomorrow. It's just my husband and I now. 😊 Thank you for sharing your recipe and stories. Have a lovely day!
Good day Darren, looks great! Thanks for the warm stories of William and Harry and sharing one of their favorite meals. You were a great addition to their childhood! Bless you!💕
The Royal family was so happy grateful to have you part of there family and making them such beautiful delicious food ❤
They wasn't happy to have anyone
I just made this dish. It's still simmering. I added more carrots and I had some imported Italian sauce, very simple ingredients, instead of the tomatoes. It's going to be delish this way as well. I'll try it with tomatoes and wine next.
Team William here.
Even if I were a monarchist in Darren's position, I imagine I would still be thankful that appreciation of my efforts is more-or-less unattached from whatever pandemonium is going on with the Royal Family at the time...
We cook our spaghetti Bolognese for 3 hours on a low simmer. We don’t use the Worcester sauce or wheat flour (I’m coeliac) but we do use a little red wine and all the other ingredients. It’s important to really cook that sauce through. 36 minutes isn’t enough. Our Italian Nonna would cry if she saw it being Cooked with flour and for 36 minutes.
Nonna knows best!
My dad was a chef and his ragout bolognese was out of this world-. He would add well browned finely chopped champignon to the meat (and if he felt fancy, he would slow braise chunks of beef to be totally authentic) and he was not shy about the wine, lol, and actually added milk. My mom was amazing at cooking as well, and her Dane-ified recipe might not have been authentic but omg the combination of those two recipes is a family treasure!
Adding milk is perfectly OK. It tenderises the meat.
@@paulhollis8879 it isn't just "ok" it's required.
@@danm8004 Thank you, dear.
This is cute and kind. “Others”who were close to the boys and the Princess appear endlessly on morning television throwing mud. But I love that you stay neutral and remind us of the happier times. I’m sure their mother would be/is grateful for your positivity; and keeping her memory alive.
My mum used to make a great “spag Bol”
Base sauce was finely chopped onion, garlic, tinned tomatoes, 1 oxo cube and gravy granules (very meaty flavour).
She reduced that down then added the beef mince. Was so good
I share your sentiments regarding William and Harry. 😢 I trust in time they can settle their differences. This dish looks awesome! I’m not much of a cook, but I want to try this!! 😋
It wont happen until meghan divorces harry. I give it 4 yrs
That is so true. When i lived and worked in Roma, first thing i ordered the very first day upon arrival, was spaghetti bolognese - The waiters and chefs just looked at me and didnt understand a thing , haha. But in the end i was served the most beautiful and delicious tagliatelle ragu alla bolognese from Bologna. Never looked back after that. When coming back home to my country in scandinavia, after a while i found myself craving a real, authentic and traditional bolognese. Thankfully i had managed to get a proper recipe from a 80+ year old grandmother in italy, here it is:
1 large carrot
1 stalk of celery
1 onion
chop all veggies into "rustic pieces" - as in no need to cut them fine or small.
cook for 5-10 minutes on medium high roughly i usually use half and half olive oil and butter- cook in an iron cast cooking pot - ( i prefer that though you can use these crappy teflon or whatever metal pot you got.
200 grams of grounded beef - cook through or until a little golden in an iron cast skillet
150 grams bacon cook through or until a little golden in an iron cast skillet(italians use pancetta-but difficult to get and expensive in my country. I also find that normal bacon works very well in deed if you have no pancetta)
Put bacon and grounded beef in the cooking pot with the vegetables and let it cook for a few minutes 5 min would be fine.
2 dl redwine - Turn your heat up high add about a glass of redwine (roughly 2dl ) and cook for 5-10 minutes til the alcohol evaporates or is gone.
2dl vegetable stock or beef stock whatever you got-i prefer veggie stock homemde, but stock pots form like Knorr or others work as well-if i dont have any homemede stock i use these dry stock dices from knorr or maggi about 1-2 pieces for 2 dl fluid. if you only have one stock that is fine you will possibly have to compensate with a bit extra salt and pepper.
2-4 pieces finely sliced or grated garlic
1-2 large tablespoons of tomato puree
1/2 a can (about 200 grams) of whatever canned tomatoes you have
2-4 large bayleafs
2 large stalks of rosemary
tie together herbs and but in the pot.Let it all cook and simmer on low heat for at least 2 hours. 3 would better. If it becomes a bit dry you can add a little water during the cooking.
serve with fresh tagliatelle. should be possible to get in most stores. and season with salt and pepper a copuple of minutes before you take it off the heat to serve. Top it with grated parmesan and/or a little basil.
Enjoy! :)
Yum, sounds divine! I have made it a priority to get cast iron enameled pots. Cast iron all the way, though, agreed.
You would have been surprised if they had actually served you a genuine spaghetti alla Bolognese. It's a very different dish made with tuna fish and not meat. If you want something like the popularized "spaghetti bolognese"/"spaghetti bolognaise" in Italy, ask for a pasta alla Bolognese or - probably better - a pasta ragu. That's the one with the meat sauce and, as your recipe says, tagliatelli instead of spaghetti.
It’s interesting to see a professional chef cook family food without a hint of irony. The most important thing about cooking is being able to nourish and show your loved ones that you care. In the case of kids that means food that’s healthy, simple, quick and a bit fun which is why spag bol is such a staple around the world.
Now that I’m older I make spag bol in a more complicated way because I appreciate the flavour but after a day running around outside as a kid I never cared about any of that and the basic version would have hit the spot so much more than the rich complex food I make now sometimes.
I think there’s something sweet and wise in there for all of us.
Darren, I love your recipes and your stories. This must be a particularly sad time for you having known William and Harry in their youth and to see the state of their relationship now. Great video!
Hi pretty lady: how are you doing today? And how is the weather over there??
DARREN -- THANK YOU FOR SHARING--- AND I JUST LOVE ❤️ YR CALMNESS WHILE YOU EXPLAIN HOW YOU COOK THINGS--- 🍳 YR AN EXPERT OLD CHAPPY ---- A ROYAL EXPERT AT ITS BEST ---
“Spaggy Bol” haha, I thought this was going to be an old Welsh or Scottish dish, judging by the name! I had no idea it was short for “Spaghetti Bolognese”😂. Your recipe looks better than mine! Thanks for sharing Chef!
Funny, I thought it was going to be an Irish version! It was at one stage in my opinion heading for cottage pie, but I suppose if using minced meat, most recipes are related.
@@smiley9872 the Brits have nicknames for everything don’t they!
In Australia we call it spag bowl 🤤
I've never heard it called spaggy bol in the UK. Always spag bol.
May God bring William and Harry together again, whoever they may be ! (I live in Australia you know, a long way away from England)
You're right Darren to not get involved in the feud between William and Harry. It's so unbelievably toxic for every party involved, and the tabloids are having the time of their life "reporting" on it. Hopefully William or Harry will stumble on this video and get to fondly remember their childhood
It would be so much fun if you had William or Harry on your cooking show! I bet Harry would totally do it!
Darren, I really do enjoy all your recipes, but added to that, your stories related to the royal family are truly priceless! Take care and I look forward to the next video.
Thank you, Darren! This is hands down the absolute best bolognese we have ever made! My husband and I love the simple recipe which has become an instant family favorite. 🙂
It's interesting to see how the British Royalty does enjoy some more basic foods. Everyone loves a good spag bol, I reckon. Great video, as always. ^^ Thank you, Darren.
The Italians I know would say it was far from basic, one makes the best I have tasted. It takes 2 days.
I don't
@@WeAreThePeople1690 the Italian bolognese and the UK version aren’t even the same, to us it is basic.
@@liamsheen5629 I think any food can be amazing if prepared right, rather than basic, it's just lazy cooking. I think a lot of people are to tired to put energy into cooking. You have to acually learn it. Most will just chuck anything together without understanding what they're doing.
British taste buds are basic. More so the royalty.
I made ragu ala bolognese 2 days ago and I tried a new ingredient: chicken liver
Finely pureed in a food processor and mixed into the browned meat, it gave the sauce a very deep, meaty flavor without making it taste like liver. It's a really good addition!
Sweat celery, Carrots, and onions in olive oil, then 1/2 glass of red wine. Pork Mince and Beef mince follow, until just browned, then add another 1/2 glass of red wine. Tin of good tomato, passata, and tomato paste. Let that slowly bubble for an hour, then check seasoning, add 750mls of boiling water and let it bubble for another hour, then check, stir, another 750ml of water, and bubble away. Just before serving store through a cup of whole milk.
Sounds delicious!
Now that is a dish for the gods!
Here, in New York City/New York, as a second generation, Italian/Sicilian, my grandmother would make your version of spaghetti Bolognese that we called spaghetti with meat sauce. A Bolognese sauce in our family had cubed Prosciutto sautéed in a little bit of olive oil,fresh minced garlic and cubed onion& after all was poached, you add your fresh plum tomatoes or fresh canned peeled plum tomatoes to make your red Bolognese sauce. Cook that for about 30 to 45 minutes on medium to high heat - longer is better. Do not burn sauce
Add cooked spaghetti or riggi’s to the Bolognese sauce and serve with fresh grated pecorino Romano cheese on it
It seems like we all have to reflect on the good olden days with the way the world has become . Thanks for the video I can see how much the boys meant to you
Reminding h of the happy times is the best way, thank you. We all want him back.
After watching several of your videos that were more than a year old I was delighted to see this very recent video. Chef Darren you are an absolute delight to watch and a fabulous chef. 😊
Hi pretty lady Susanne. How are you doing today? And how is the weather over there??
I love to start out with whole premium tomatoes in a glass jar. Then I work it from there with garlic always a carrot to keep it sweet basil Locatelli cheese. Oregano and fennel seed. Sometimes I use the three meats. I also like to put a roasted shank of pork or beef in the gravy I also like drop in one whole egg in there and do not stir. This is an old time a secret.. The protein in the acid of the tomato works wonderful. I like the Bolognese the next day. Most of all. It all comes together beautifully..Thank you! I think I am gonna make some this week.
Thank you for this video Chef Darren! I admit it is an appropriate timing with the news of the two princes not on the same page. I used to make spag bol with turkey or lamb mince and when I was young my mum used to make tagliatelle pasta with mince instead of spaghetti. Sacrilege? Probably. Delicious? It definitely was. I'm being optimistic but I hope one day the princes do watch this for the good memories and one day reconcile.
Sacrilege? Quite the opposite, as Darren says in the video, spaghetti bolognese isn’t a thing in Italy. Bolognese ragu is traditionally served with tagliatelle or as a lasagne so you are being more authentic. Spaghetti is from the south of Italy and Bolognese ragu is from the north (Bologna) so the two didn’t meet. What Darren makes here is a traditional bolognese ragu and a traditional British (and probably other countries) spag bol. Both are delicious no right or wrong, for spag bol I prefer the non Italian version but for a lasagne you can’t beat the traditional ragu sauce.
Until today I didn't have a name for it. I have been making this for years with exactly the same ingredients. In the past year I use Organic Grass Fed 93/7 ground beef. Perhaps a few more spices. Use macaroni noodles though. It's a dish that you can't stay out of. Love your videos.
I make a slightly different version of this and it's delicious. I could honestly eat this every day. In my version, I make a garlic/yogurt dip and pour it on top of the meat sauce with egg noodles (or any type of pasta you have on hand). It's a fake version of Turkish manti. Anyway, the meat sauce is fatty ground beef, sauteed onions in olive oil with a small pat of butter, minced garlic, salt, pepper, oregano and diced tomato's, slow simmered so the sauce is loose, add a drop of water from the rinsed diced tomato can if the meat sauce gets too thick. I'm going to try Darren's version tomorrow, it looked very good.
You're a sweet and patient man to those kids. Princess Diana also raised good respectful sons despite her treatment in the Royal family. She was an amazing mother.
My favorite chef of all time!
Oh Daren I just love your anecdotes. You're my grandpa of heart ❤️ plus the meal looks absolutely yummy 😋
Looks similar to how I make it but I caramelize the onions and roast a whole bulb of garlic first and then add it. I also use crushed tomatoes instead of diced. And I add salt, pepper, basil and parsley. 🥰 Thanks for doing this video Darren. With all the nonsense going on with Harry these days, it's nice to see you remember a time when they were happy boys who got along.
Thanks for the tips. Will try it like your recipe.
Greetings from Indianapolis. Just discovered you, and I have to say, you're a breath of fresh air! You have a great sense of humor, and you're videos are fun to watch. Also, I appreciate the soft Jazz in the background, none of that blazing, booming bubblashita! Ha!
Hello, Chef Darren. My family’s bolognese is just a bit different. We start as you do with the trinity of onions, carrots & celery in EVOO. Add lots of crushed garlic, but then also add diced green pepper, sliced white button mushrooms & quartered baby bella mushrooms. Then we add equal parts ground beef and Italian sausage with the casings removed. We do add red wine-because the alcohol cooks off-and if it doesn't: BONUS! hahaha! Then its time for the crushed tomatoes, diced tomatoes, chopped fresh basil, oregano, and just a sprinkling of red pepper flakes to give the sauce some zip. Let that simmer down. The 2 kinds of mushrooms & tomatoes provide different textures. Mama (my grandmother) served it the next day so that the flavors had time to meld. Top with pecorino reggiano mmmm!
EDIT: Yikes! I forgot. We add a pinch of nutmeg too when adding the spices. And before letting the sauce simmer, add in just a touch of milk or cream to reduce the acidity.
It's surprising how most things are are better with nutmeg, it's the bacon of spices!!
Sounds so delicious
That sounds great. A big YES to the mushrooms. And I couldn't agree more with Mama. I never serve my sauce the same day. In fact I always make a big batch, then portion it out and freeze it. It stays great for months.
Add a couple of mashed anchovies and some rinsed green capers towards the end.
Divine
What makes your cooking awesome is love and fun.
I love watching your recipes with your royal insights and stories. My bolognese recipe I haven't made it in a while because it's summer in Australia but do;
beef and pork, sofrito+garlic, bay leaf and parsley, A can of crushed tomatoes and tomato paste and beef stock.
It's beautiful and is obviously topped of with Parmesan (Parmigiano Reggiano cheese)
I always enjoy your tales of the Royal family, especially those about the Queen. I'll bet you have some cherished memories!
I am Italian, a cook and a baker. You are a good chef, very good. You're right, we don't do Spag Bol in Italy, but not all Ragu has wild boar in it. The only thing I do different in my ragu than you, is I add chopped parsley, and no oregano or Worcestershire sauce. I add oregano only when I am making the sauce for Lasagna.
Thank you Darren for reminding us of the happy days when the princes were close brothers, I'm sorry for the sadness it must bring you, good food truly makes a sad heart happier ❤️ thanks for sharing
Winston seems to always get the last laugh 😊🐾💕
Darren, you are so cute and pleasant. I so love your delicious recipes. Thank you!!!
Hi pretty lady. How are you doing today? And how is the weather over there???
Darren seems like a sweet guy, a really good chef with a terrific personality!🍳🥕
These are the type of stores Harry could have told in his book, ones that were intersting and funny too.
I am sure Harry had far more great times than he had horrible times.
I look forward to making this for my grandson.
If you notice most of the lovely stories Darren shares with us include their mother, the great times seems to have happened while they still had their mother.
Harry actually did share a lot of funny stories in the book.
@@kwoylee5617 his book is so lovely.
@@kwoylee5617 his deep love and respect for his father was honestly so breathtaking. How he described his father’s cologne was like reading poetry.
@@tamarawhiteurst8727 i liked tha part where he described having a drone tracking his father, the future king of britain. And then rerouted it to blow up a barn 🤥🤨
BRAVO Darren! What a gentleman! Great attitude, funny video, made my mouth water! When I prepare mine I start by caramelizing purple onions in butter. I taste my tomatoes & if they're real acidic I sprinkle in a teaspoon of baking soda to counteract the acid (it foams as it works - kids would love it!).
THANK YOU FOR THE LOVE & POSITIVE ATTITUDE! Best regards from Tennessee, US
YOUR THE BEST DARREN ❤
Love your stories ❤ Thankyou for all your recipes and sharing with us your incredible memories 💘
Wouldn’t it be something if years from now, after the dust settles whichever way it will, the two brothers reunited again over a good old Spag Bol. Like something out of Ratatouille. Thank you for this wholesome perspective, Chef. Much needed.
Dear Chef McGrady--Over here across the pond, we say oraygano, just as you do, with the stress on the 3rd syllable from the end of the word, and not oregahno with the stress on 2nd syllable from the end of the word. I am married to an upper caste Hindu, and a strict vegetarian, and accordingly, we like our spaggy with veggies, such as Asian eggplant, long, violet aubergines or cauliflower, all in a rich tomato sauce. In the nearly 50 years of our marriage, my wife has become an excellent cook of Italian food. Ringrazio a Dio! I enjoy your videos.
I made this for the first time today and it was absolutely the best! I bought shredded carrots but they didn't reduce down and disappear into the sauce. Next time ,I will purchase mirepoix, which is more finely diced. Thanks for this recipe....its now my go-to pasta sauce!
One tip I discovered when I was being lazy was that popping carrots, onions, celery and garlic in a food processor for 30 seconds to a minute, gave a lovely fine dice and cooking it slowly over several hours on a very low heat meant that everything just dissolved into the sauce.
@@execbum1 Great idea. I'll try it the next time I make this sauce.
I loved hearing about young William and Harry. I’m also sad about their recent fallout. I pray their relationship can be fixed and they can be good friends again. Our Diana would be so sad to see the current state of things.
I love your videos, thank you for taking the time to make them and share your stories and talent with us all.❤️
This video was a sweet tribute to the Harry and William we all knew and hope to see again someday soon ❤️
You always make most beautiful dishes and piece of artwork to eat ❤😊❤
I love you a left handed chef Hallelujah BIG THUMBS UP ON THIS VIDEO
It doesn't matter if you're a king or commoner. Everybody loves a Spag Bol!
Yup
My family loves my “spaggy bol” and i have my own scratch sauce: i saute’ 1/2 onion diced and 3 cloves chopped garlic in extra virgin olive oil until tender/glassy, i add 2.25 lb ground chuck and brown it all together with the garlic and onion. After browning i add petite diced tomatoes (pomidoro) and 3 cans of plain tomato sauce. I spice it with basil, oregano and bay leaf. Let it come to a boil then lower it to simmer until it cooks down. Served with hand-grated Parmesan. Lovely comfort food.
Inspiring as always Chef Darren! I made this for the kids and myself this evening, it was greatly appreciated. I also use flower in the “bol”, it makes it better. I also drop a few tablespoons of cream in the bol towards the end, it really helps tie the bol together for me.
Thank you for all the videos and I love the stories you share! 😊
Thank you for bringing us refreshment. We need Meg to be put behind us and hope for a Harry to grow up. But I appreciate happy times Thank you.
First time having Spag Bol was with my childhood penpal in Yorkshire ❤ of course as an American I have spaghetti and sauce and parmesan cheese all the time. But Spag Bol is just that little bit different, and wonderful. Thanks for sharing your memories of happier times with the boys
William and Harry should be ashamed of themselves. Thanks for sharing wonderful childhood memories of them. Not a spaghetti lover, but maybe now. Not a lover of Italian spices. Looks great as always!!! Thanks for sharing your very superior culinary skills. John T.
It's been a staple in our family for over 4 decades. It's varied a bit over that time but has mostly been a less authentic recipe as we generally haven't put carrot or celery in. Ours is made with extra lean mince (5% fat), good quality tinned tomatoes, sometimes the ones with some garlic and olive in them from Waitrose. Sometimes we add tomato puree. We add some finely chopped garlic which we now use frozen, also from Waitrose. What I think we've always done different is put fried mushrooms in or kept them to one side and springled on top. Occasionally we've put some white wine in too. Usually we've not got parmesan so have used extra mature cheddar.
Don’t complain don’t explain but it’s nice to hear the cook about
Good times
One tip for making Spaggy Bol (Spag Bol what we call it in Australia) is to let it rest off the heat for about 10 minutes before serving as this lets the flavor mature just that little bit more.
My mother's spaghetti sauce was ground beef and Campbell's tomato soup. It was a revelation when she later discovered oregano and garlic. I love my own version, with lots more herbs & good tomatoes--no canned soup!-- and have it at least a couple of times a month. The most unusual thing I add is finely chopped kale leaves (remove the rib!). You wouldn't identify the taste as kale after the sauce cooks down but it adds a remarkable depth of flavor.
Hello Darren I,m a fellow retired Chef and my method of making Bolognaise is pretty similar to yours starting with the diced onion carrot and sometimes celery I also add crushed Garlic and a Bayleaf mainly because I have a tree in my Garden,add Tinned Tomatoes and Tomato Puree don,t always add Oregano as a chef I worked with who was very good never did,then some made up Beef stock from a cube then finish in my slow cooker thicken if needed with gravy granules
The wholesome stories abt the princes were nice.
I make a very unhealthy but rich version using lamb fat to brown the meat (i use very lean lamb mince) the rest of the procedure is how you make it, but right before serving i sprinkle on some lamb crumb (really finely chopped lamb fat with some meat on it cooked to a crisp) its sooo good, keep up the good content chef :)
I make that all the time minus the flour and the Worcestershire sauce. Sometimes we use italian sausage instead of ground beef or Turkey. Always added a splash of wine, tomato paste, and crushed tomatoes. The bullion really adds something to it. Used Italian spices and garlic/onion powder. Occasionally added a pinch of sugar to cut the acidity of the tomatoes. I always thought of it as more of an American spin on Italian spaghetti. My comfort food. Love your memories of the boys during happier less troubled times.
Ever since learning to finish the pasta in another pan with the sauce and a bit of pasta water, I've never changed. But that doesn't mean you can't serve that mixture of pasta and sauce... and then top it with MORE sauce of course :) And that''s how I always do it. It's been a while since I made this with the carrots and celery mixed in, maybe it's about time!
I picked the perfect day to make it: an unexpected bit of snow here in the Northeast and a rough wind to boot. I made my way back home in double the time it normally takes since no road had been treated. I went to the grocery store next to where I work and got the ingredients I needed. For my own flare I added red chili flakes - I need some sortof spice in my pasta sauce. It is the perfect annoying-weather winter's night meal, and I am nice and stuffed, a glass of red whine and peppermint cookies from Christmas for dessert. I'll have to work it all off tomorrow. Delicious, thank you. XD
It makes me so happy to see you and you're paying homage ❤❤❤❤❤
🤗
I made this for dinner yesterday. I gave it to my grandkids first and as I was getting a plate ready for myself I heard one of them say "This food is so yummy". They each had two plates and it was a big hit! I substituted mushroom ketchup (I bought it just to try it) for the worcester sauce.
How is the mushroom ketchup, btw? I've wanted to try it myself, seems like something I'd like.
@@johnr797 Not bad, it's pretty similar to worcestershire sauce. I've made this recipe both ways now and I have to admit that I slightly prefer the mushroom ketchup. It made it taste a little more like a red gravy my grandma and mom make so it has a more familiar and nostalgic quality to me.
@@nkuguy Cool, thanks. Think I'll give it a buy
@@johnr797 I'd be interested to know what you think of it if you end up buying it. I think it's kind of a fun thing to have around and use as a substitute for worcestershire sauce, just to shake things up every once in a while 😄
@@nkuguy Will do, and I'm guessing I will literally have to shake it up once in a while lol
I just love your. You are so funny and it was refreshing to here tour stories about William and Harry. I choose to love them all unconditionally. Still. I'm praying they will soon share wonderful meals together soon. Thanks for the recipe. We will love it here in Oklahoma, USA. I was born in Kings Lynn.
I absolutely love that you differentiate between spaghetti and bolognese. If you do bolognese, in my opinion, it's always best with fresh papardelle. It's just so good having that great ragu, with a pasta that is fresh and quite substancial. It's just a perfect fit
My kids love it with tagliatelle!
@@priscillavelazquezs tagliatelle is, in fact, the “correct” pasta to use. But it’s a matter of preference in the end.
Lasagne and bolognese are the best match imo
Thank you for this shar Chef Darren. In my house we like to use some diced pancheta or guanciale first in the pot to render out the fat before I sautee the carrots, onions, and celery. After that I add my spices, tomato paste, and anchovie paste.
I always add a splash of heavy cream at the end of the simmering and stir it in. it's crazy how much of a difference it makes, gives the sauce an absolutely incredible texture and body. though I also always add more liquid than your recipe calls for.
I add a little plant based milk and it turns out the best texture!
While you’re wrong you’re closer to the actual concept of Ragu Alla Bolognese than most other people. It’s a tomato infused creamy meat sauce not a tomato sauce with meat.
@@tdolan500 wouldn't that be more of a rosé?
I just made this, following your recipe exactly, and it was quite tasty. Hearty, delicious, elegant in it's simplicity.
I have also made your crispy chicken and both of these recipes turned out wonderfully.
Can't wait to try the Mac and cheese!
Thank you for the fine work, sir!