Made this the other night. It was fucking good. I wrote the ingredients down to use the recipe again. Maybe some of you might find this useful too. *Ingredients* Beef Mince - 500-600g Pork Mince - 500-600g Bacon or Pancetta - 200-300g Celery - _Whatever Trevor_ Carrots - _Whatever Trevor_ Onion (Red or Brown) - 1 big one Tomato Paste - 300g Chicken Stock - 500g Milk - 1 cup Wine - 1 cup Pasta (spaghetti) *Optional* Rosemary - 1 full sprig Bay Leaves - 3-5 leaves
I thought he said he uses just over 500g of both meats? (So say around 500g in total). Also pancetta was 150g - 200g. Just wandering whether I've got it wrong...
@@Maria-qv3if Hmm. You might be right. Looking at the bowl he has at the start at 0:33 there's definitely 1kg in there. In Australia those two clumps of pork and beef are the same size as the 500g packets we have here. But then at 1:49 it looks like he doesn't add all of the beef to the pan. It looks like only half of it went in. However, at the start when he talks about the meats, he says; "I use a bit over half a kilo of both". This to me implies that he uses 500g of each meat. So I'm not really sure what the correct amount is, and I think I might be thinking into this a bit too much... lol.
"Why add milk?" Obvious reasons: Adds volume without altering flavor, and aids in thickening. Obscure reason: Milk's natural sugar (lactose) cuts the acidity of the tomato paste, so there is no need to add table sugar (glucose).
It's in the authentic recipe registered with the Bologna chamber of commerce and also according to the Accademia Italiana della Cucina, that's why you add it!
And my trousers became most satisfied from the 'monter mash' leaky soup, what about grip my ladle, with a firm grip like lady diana, like in the song, by ottis redding when he should have been in jail
I'm a 50 something bachelor, you're turning me into a fat bastard as I'm cooking stuff I don't want to stop eating since I've watched your vids. I've got a freezer full of awesome food I've cooked myself! Thanks man!
I'm not going to lie, it was tough, really tough, not to add any extras. I just wanted to put in a little zucchini, but I heard you swearing at me. It felt right to add a few button mushrooms, but I heard you publicly shaming me. And you know what? I got through it, and I now have a delicious pot of Bolognese. You're alright mate. Alright I'll come clean. I added some garlic, but hardly any. I couldn't help myself. I had to. And you said I could, if I had to. I had to. 😢
I think you are lyeing and to come clean which i have always done, due to my splendid bedside manor, charm, gay sex and my own little button mushroom, not that it has a fungus or smell to it hardly at all these days, really i've been using the cream from the doctor for 9 months now and my boy friend really likes the smell, taste and odd shape of old button as we like to call him, his always pushing my button trying to get another prize, if he waits another 12 minutes for the button to reset.
THIS! , i'm italian and I can't tell you how much respect I've got towards you. You're right about everything, i hate when people just assume garlic is used in every italian recipe or start using a lot of ingredients and herbs when most of italian recipes uses 10 ingredients, including herbs and spices , at most .
You don’t use “I’ve” in a sentence like that. You type it out (the respect I have). There are certain situations where you aren’t supposed to use a contraction and this is one of them! Also, you can have respect “for” someone. You cannot have respect “towards” someone.
Name one Garlic bread ??? Garlic gelato ??? Garlic oregano ??? Garlic naan bread ??? Vampire slayer ??? Someone that grows garlic ??? Tom Hanks ??? Sweet and sour dumplings ??? People that are italian ??? Valentino Rossi ??? Pizza ??? Salt water Alfredo ??? Afican-americans ??? Bow ties ??? Rocky balboa ??? Uncircumcised polenta ??? French accents ??? Invitations with a rsvp ??? Gary ??? Very gary ??? Like i said name one..................
Totally! I was brave enough to try his potato and leek soup and not only was it super easy, it tasted phenomenal. I’d never have thought I could make soup from scratch!!
I think people new to cooking stress over making little mistakes, when it reality it doesn’t really matter in the end. Even when I don’t read the recipe exactly or over cook something it still turns out alright. And it’ll always taste better than something pre made.
Agreed. I'm not a chef, but I grew up hanging around an Italian grandmother who grew up during the depression. She had crazy tricks for making incredible meals out of 'fuck all'. You don't need recipes, all you need is to know the differences between boil, fry, mince, julienne (fuck off, you don't need to julienne). It's really just about different techniques. It really doesn't matter if you add 1/2Tsp of salt or 3/4. Just don't add 6. Throw some ingredients in a pan, or a fucking pot, don't care, give it a good stir, bang in a bit of parmeesaaaann cheese. ;) Start out with ingredients you like and know, give it a whirl, but don't fakkin' burn it. Learn a few simple techniques and go from there. It's not rocket science, unless you're cooking a rocket, and then well fuck off, I'm out. Ask me about Nona's meatless meatballs, born in the ultra poor great depression days. Fuckin' amazing!
Yes this man is the living incarnate of Australian speakiny culture. If the way aussies talked formed in to the shape of a human and existed, it would be this man.
It's been two days since I made this and I'm still thinking about it. I thought I'd lost the ability to really enjoy food but I've found it again. Thank you Nat!!!!!!
I bought some mince yesterday, and had all the ingredients ready for the spag bol tonight, but ran out of mushies. I thought I'd have to go back to the potentially virus-laden shopping centre to get mushies today, but fuck that. Now I won't have to! Thanks, Nat.
@@ethanstaton642 I think it says "I bought some ground beef yesterday, and had all the ingredients ready for spaghetti bolognese tonight, but I ran out of mushrooms. I thought I'd have to go back to the potentially virus-laden shopping centre to get mushrooms today, but fuck that. Now I won't have to! Thanks, Nat."
You're just what so many people needed in their life at a time when they needed it the most. You're a person that has changed my life for the better with your 'unorthodox but effective approach'. I wish you every success in the future mate.
@@XHackManiacX I always use one of those old style potato mashers, works a real treat. Good for mashing up tomatoes too if you don't want to get your hands dirty.
This guy is so goddamn entertaining. I watched his SIN BIN video yesterday, went and bought a couple leeks, came home, made a gallon and a half of potato leek soup, gave a quart to my parents, a quart to my neighbors, a quart to my girls grandma, and everyone fuckin' loves it. Good on you Nat, this shit is premium content.
Yes! Milk! A glass or so! Definitely how we've always made it (well, ragù!) in Modena... and no bloody garlic!!! I'm using your video to teach my English friends how to do it as I'm tired of having a fucking screaming fight every time they try to unload the whole content of their fridge + spice rack in the "bolonaise".... "Bolognese is an exercise in restraint", indeed!
Last night after a week of holding down a job as well as active parenting I was feeling a bit depressed ... then I realized Nat would be releasing another video tomorrow. Perked me up no end. Keep up the good work CHAMPION! Brilliant stuff.
Hey Nat, this bolognese recipe is the winner! I've tried all different ways to cook bolognese but this one is the fave in our house! Love the way you cook & make it so simple for all us schmucks to follow ;-) And I've recently bought your 2nd book and was SO happy to see this recipe made it in there! Keep up the good work, lovin' it !!
Found you last week. Binged the whole of your other videos, this cooking thing is good. IT's really good. I don't 'subscribe' much on YT, but you deserve it. Keep it up. Also: cooking is not necessarily only for 'chefs' - your style is a blend of 'this is how you do it right' mixed with 'f*ck this cooking sh*t' topped with 'it's easy, you morons'. Good stuff. Champion!
I made this last night and can honestly say it was one of the greatest home made meals of my lifetime (close second place is chili). Thanks Nat, ur a legend.
Nat, just jumped on your channel. I've cooked at home all my life and had restaurants for 15 years. I love your authenticity and honesty. Go u good thing.
Started watching Nat about a month ago when one of his vids popped up in my Facebook feeds. Extremely funny show that has me waiting for next one to come out. Thank you for the entertainment from across the pond.
Lol even being vegan doesn’t spoil the pure enjoyment of YOU, great upload as usual! I think you’re keeping a lot of people sane right now!!!👏🏻👏🏻❤️❤️❤️
Amazing! Funny and I actually learnt something 😂 yusss no more cutting up the rosemary! You make it look so easy and delicious... totally killing the quarantine, thank you!
Hey Nat, I just wanted to say that I made this last night and it turned out absolutely delicious ! Thanks for making awesome & funny videos in this trying time. Best wishes from the south of France.
This dish has become a regular at home. Make it at least once a fortnight. 1st time I made it, loved it so much I wrote down the recipe and kept it. Know it by heart now. Thank you Nat. You're a bloody champion 🏆love from Scotland
OMG!!! THANK YOU!!! I am an Italian born aussie, and I am sooo sick of telling ppl that there is NO garlic in spaghetti bolognese base sauce!!!!! Thank you! Thank you!
This is seriously the only Bolognese ever sauce my son has ever said he liked! He’s 15 years old now, and I’ve been trying to make him like spag bol his entire life. No success until now. He LOVES this one!! (As do I). Thank you!!!! 🙌🏻
I made it today and I absolutely LOVE it! Thanks, great recipe and more importantly, great presentation! Got me to actually cook stuff I see on the internet. I already have Can-cant-bonara waiting, will do that once I finish up the Bolognese
I've made this twice now, cooking it on the stove until it's time to add the stock, then transferring it to the slow cooker. The first time I followed the recipe exactly, and it had way too much wine (2 cups). The second time, I only out in one cup of wine and added garlic and a can of diced tomatoes. It was spectacular.
Anyone else feel weirdly attracted to him? I'm a guy, but looking at his face messes with my brain, as he has a very clear completion, long straight hair, and a somewhat feminine face.
Well if you put the meat in after the veggies you're boiling it more than you're frying it. We put the meat in beforehand and spice it up a bit and make sure it's browned and crumbling before putting in the veggies. A clove of garlic as you're baking the veggies under the meat and a clove a minute before serving. And a tiniest bit of coffee works wonders (homebrewed coffee over instant, with an earthy flavour instead of a sharp one, preferably). Now, if you want to adhere to the recipe that bolognese came from (ragu) then you can add whatever you want, basically. The guy that wrote one of the earlier recipes of bolognese (end 19th century) said that you could add things like mushroom or even slices of truffle to make it taste better.
I'm Italian. His recipe is absolutely, totally f***ing correct. Is the traditional bolognese. He is a f***ing genius !! Only thing I object he cooks spaghetti...bolognese is for egg pasta like tagliatelle, not for f***ing spaghetti...but that is a very minor misdemeanor.
This is not strictly true! why you ask? Because Ragu alla Bolognese and Spaghetti Bolognaise (note the correct French style spelling) are actually two different dishes - one is a genuine Italian dish from Emilia-Romagna - the other is a TOTALLY unrelated English Cafe recipe invented some time somewhere as a thing to have in the 'Continental dishes' section of the menu along with Quiche Lorraine (hence the French spelling of Bolognaise) - a fake Italian-adjacent recipe that's just spaghetti and Neapolitan red sauce with meat. This is not a joke! It's true. For so many of us growing up, Spaghetti Bolognaise WAS Italian food - the entirety of Italian food . . . it still remains one of the two meals that white men are allowed to cook - Spag Bol and Chilly con carneee . . . oh - and the barbecue of course . . .
Thank Nat. I am a mum that is a simple cook that cooks all you are showing for the kids. You have shown me how to make our meals taste better. I enjoy cooking more now that I know everyone's going to love it. Thanks!!
This is the best cooking show I've seen in the last decade
Fuckin' oath, mate.
Check out Ordinary Swedish Meal time, sad that it's over now, but it was real fun while it lasted. Similar energy
@@TheGerobird FURIOUS FISHDICKS!
@@TheGerobird Also Vegan Black Metal Chef.
last century is more accurate
Rumour has it the bolognese is still cooking to this very day.
GOOD ON YA MATE
GOOD ON YA SPORT
GOOD ON YA CHYNA
G'ONYA !!!!!!!!!!!
The Magic Bolognese
It's been 8 days, that's still not enough.
That Bolognase is on a slow simmer
Just checked Shelly and yes, you are right, still cooking ;-)
Made this the other night. It was fucking good. I wrote the ingredients down to use the recipe again. Maybe some of you might find this useful too.
*Ingredients*
Beef Mince - 500-600g
Pork Mince - 500-600g
Bacon or Pancetta - 200-300g
Celery - _Whatever Trevor_
Carrots - _Whatever Trevor_
Onion (Red or Brown) - 1 big one
Tomato Paste - 300g
Chicken Stock - 500g
Milk - 1 cup
Wine - 1 cup
Pasta (spaghetti)
*Optional*
Rosemary - 1 full sprig
Bay Leaves - 3-5 leaves
Thanks 😃
You forgot the zucchini
I thought he said he uses just over 500g of both meats? (So say around 500g in total). Also pancetta was 150g - 200g.
Just wandering whether I've got it wrong...
Cheers m8.
@@Maria-qv3if Hmm. You might be right. Looking at the bowl he has at the start at 0:33 there's definitely 1kg in there. In Australia those two clumps of pork and beef are the same size as the 500g packets we have here. But then at 1:49 it looks like he doesn't add all of the beef to the pan. It looks like only half of it went in.
However, at the start when he talks about the meats, he says; "I use a bit over half a kilo of both". This to me implies that he uses 500g of each meat. So I'm not really sure what the correct amount is, and I think I might be thinking into this a bit too much... lol.
I did indeed find the rosemary stick and it was fine.
Nat = If Legolas was on centrelink.
Fuckin too true
🤣😹😂🤣😹😂🤣😹😂🏹🔪
hahaha! you win the internet!
🤣🤣🤣
They're taking the zucchini to Isengard!
"Bolognese is an exercise in restraint"
Never have truer words been spoken
Yes that's one of my favourite lines!
"Why add milk?"
Obvious reasons: Adds volume without altering flavor, and aids in thickening.
Obscure reason: Milk's natural sugar (lactose) cuts the acidity of the tomato paste, so there is no need to add table sugar (glucose).
You know what else cuts the acidity, the carrot.
Table sugar is sucrose xx
It's in the authentic recipe registered with the Bologna chamber of commerce and also according to the Accademia Italiana della Cucina, that's why you add it!
Thank you science man for saving me a google wormhole of this
Sweet thanks
did anybody else get oddly comforted when he said "you'll find it don't worry about" it when he spoke of the rosemary stick?
Yes, I suddenly thought to myself.... You know what, everythings gonna be ok.
yes
And my trousers became most satisfied from the 'monter mash' leaky soup, what about grip my ladle, with a firm grip like lady diana, like in the song, by ottis redding when he should have been in jail
@@alla8226 huh?
No.
This is my new favorite thing on the Internet.
This is the Australian Cooking show we need.
Douglas Davey This is *THE* Cooking Show we need. ;)
this is the global cooking show we need
I wonder if he could ever be serious enough to go on masterchef. Seems that deep down inside I think hes a really good cook.
His Dad was a chef and taught him.
I am glad to be a Aussie!!
I'm a 50 something bachelor, you're turning me into a fat bastard as I'm cooking stuff I don't want to stop eating since I've watched your vids. I've got a freezer full of awesome food I've cooked myself! Thanks man!
We still love you “fat bastard” 🤣
Fuck yea champion, hope it’s kept you out of the shops and away from the neckbreathers
Based
@@Southlakesown “based” has to be one of the single stupidest memes that became a thing.
@@ophello based
This is the best Cooking show on the internet by far.
Go watch Matty Matheson he will blow your mind!
mos def
How far by who is measuring and we can tell them
@@lulurobot2065 and my 14 year old nephew apparently and not invite me, how rude.
@Sunday Read-Holt yes
When you said "you're a beautiful person" my daughter said awwwwww! And hugged herself all happy.
Honestly these videos are what’s getting me through quarantine
I'm not going to lie, it was tough, really tough, not to add any extras. I just wanted to put in a little zucchini, but I heard you swearing at me. It felt right to add a few button mushrooms, but I heard you publicly shaming me. And you know what? I got through it, and I now have a delicious pot of Bolognese. You're alright mate.
Alright I'll come clean. I added some garlic, but hardly any. I couldn't help myself. I had to. And you said I could, if I had to. I had to. 😢
Lol I'm sure he'll forgive you champion
It's OK. You didn't add the zucchini so I'm sure he'll forgive you
Bro this comment made my life 😂😂
I think you are lyeing and to come clean which i have always done, due to my splendid bedside manor, charm, gay sex and my own little button mushroom, not that it has a fungus or smell to it hardly at all these days, really i've been using the cream from the doctor for 9 months now and my boy friend really likes the smell, taste and odd shape of old button as we like to call him, his always pushing my button trying to get another prize, if he waits another 12 minutes for the button to reset.
@@caseycorbett-west3476 i hate ian hewitson
THIS! , i'm italian and I can't tell you how much respect I've got towards you. You're right about everything, i hate when people just assume garlic is used in every italian recipe or start using a lot of ingredients and herbs when most of italian recipes uses 10 ingredients, including herbs and spices , at most .
You don’t use “I’ve” in a sentence like that. You type it out (the respect I have). There are certain situations where you aren’t supposed to use a contraction and this is one of them!
Also, you can have respect “for” someone. You cannot have respect “towards” someone.
@@ophello lol I think you might need to brush up on your english there, champion. your america is showing
Name one
Garlic bread ???
Garlic gelato ???
Garlic oregano ???
Garlic naan bread ???
Vampire slayer ???
Someone that grows garlic ???
Tom Hanks ???
Sweet and sour dumplings ???
People that are italian ???
Valentino Rossi ???
Pizza ???
Salt water
Alfredo ???
Afican-americans ???
Bow ties ???
Rocky balboa ???
Uncircumcised polenta ???
French accents ???
Invitations with a rsvp ???
Gary ???
Very gary ???
Like i said name one..................
@@ophello why tf does that bother you ? Just cuz ur English is good doesn’t mean other’s are too so stfu
@@ophello Wow, look at fucking thesaurus over here, thinking he's all high and mighty for knowing a language as his mother tongue.
I honestly feel like these videos will help novice Cooks, people are always so stressed out about cooking.
Well said.
They 100% have helped. I'm actually cooking decent food now. Hope he branches out beyond pastas.
Totally! I was brave enough to try his potato and leek soup and not only was it super easy, it tasted phenomenal. I’d never have thought I could make soup from scratch!!
I think people new to cooking stress over making little mistakes, when it reality it doesn’t really matter in the end. Even when I don’t read the recipe exactly or over cook something it still turns out alright. And it’ll always taste better than something pre made.
Agreed. I'm not a chef, but I grew up hanging around an Italian grandmother who grew up during the depression. She had crazy tricks for making incredible meals out of 'fuck all'.
You don't need recipes, all you need is to know the differences between boil, fry, mince, julienne (fuck off, you don't need to julienne). It's really just about different techniques. It really doesn't matter if you add 1/2Tsp of salt or 3/4. Just don't add 6.
Throw some ingredients in a pan, or a fucking pot, don't care, give it a good stir, bang in a bit of parmeesaaaann cheese. ;)
Start out with ingredients you like and know, give it a whirl, but don't fakkin' burn it.
Learn a few simple techniques and go from there.
It's not rocket science, unless you're cooking a rocket, and then well fuck off, I'm out.
Ask me about Nona's meatless meatballs, born in the ultra poor great depression days. Fuckin' amazing!
Nat’s What I Reckon: the bogan cooking hero we didn’t know we needed
Just a fuckin' champion
@@tsKroony you mean champ.. no ion here mate.
This ain't friendlyJordies, I stand by what I said 😂
Hardly bogan. Definite ocka tho
Wouldn't say bogan, would say food legend, and his dead pan humour is so funny. Backwards rims, boatshow...house review. Funny guy
Im an Aussie whos been living in Japan for the last couple years and you're hands down the soul person who keeps me grounded to my roots.
Sole... donkey, I hope your Japanese is better
We must be kindred spirits because i havn't been to japan and i am shaved like a boy
@@MrPogless can i borrow that donkey just for a quicl fuck nothing sus brah
Yes this man is the living incarnate of Australian speakiny culture. If the way aussies talked formed in to the shape of a human and existed, it would be this man.
Cooked this tonight for my kids and ex-wife. The ex wants to marry me again.
huh l wonder why...
She wants to marry Nat but you'll do
Don’t do it
Because you finally cooked?
@@justinseau fkn yikes man
I love how the matching lid is probably long gone and you gotta use what works. It’s just like my kitchen
I know lol.. it's probably inside his kids closet used as a shield, or holding up some part of a door
@@mauigio no one with kids has time to make a cooking show in quarantine 😂
@@TheKillahKyla Meh, depends how absentee of a parent they are
Just when I start to doubt that the species is worth saving, I stumble upon this delightful creature.
It's been two days since I made this and I'm still thinking about it. I thought I'd lost the ability to really enjoy food but I've found it again. Thank you Nat!!!!!!
This is great content, this style of casual, simple, and unpretentious cooking is a breath of fresh air.
I bought some mince yesterday, and had all the ingredients ready for the spag bol tonight, but ran out of mushies. I thought I'd have to go back to the potentially virus-laden shopping centre to get mushies today, but fuck that. Now I won't have to! Thanks, Nat.
I'm too American to read this can someone translate
@@ethanstaton642 I think it says "I bought some ground beef yesterday, and had all the ingredients ready for spaghetti bolognese tonight, but I ran out of mushrooms. I thought I'd have to go back to the potentially virus-laden shopping centre to get mushrooms today, but fuck that. Now I won't have to! Thanks, Nat."
@@DeliceSinadel oh shit, thanks!
@@ethanstaton642 he was making some grub, and what happened he forgot his jiro so thought.
Fuckit.
@@DeliceSinadel stop speaking French. Ffs
*NEVER stop making these videos!!!* 🤩
"That doesn't fucking suck" hahahah I need that on a t-shirt
You're just what so many people needed in their life at a time when they needed it the most. You're a person that has changed my life for the better with your 'unorthodox but effective approach'. I wish you every success in the future mate.
ZUCCHINI IS CANCELED. The whisk trick is a really good tip. Appreciate it.
Yep, not bad. Sometimes I use a potato masher if the whisk is dirty and I don't feel like washing that shit.
Whisks suck to wash :P
Hack Slash - easier to wash than a potato masher though
@@XHackManiacX I always use one of those old style potato mashers, works a real treat. Good for mashing up tomatoes too if you don't want to get your hands dirty.
Hack Slash I washed my whisk by soaking in boiling water with detergent. Pretty easy.
no zucchini no bikini
This guy is so goddamn entertaining. I watched his SIN BIN video yesterday, went and bought a couple leeks, came home, made a gallon and a half of potato leek soup, gave a quart to my parents, a quart to my neighbors, a quart to my girls grandma, and everyone fuckin' loves it. Good on you Nat, this shit is premium content.
Is it silly that I still come here for my bolognese meal? Cheers Nat, love your work.
Yes! Milk! A glass or so! Definitely how we've always made it (well, ragù!) in Modena... and no bloody garlic!!! I'm using your video to teach my English friends how to do it as I'm tired of having a fucking screaming fight every time they try to unload the whole content of their fridge + spice rack in the "bolonaise".... "Bolognese is an exercise in restraint", indeed!
I think Aussie Bolognese is savoury mince surprise with a can of tomatoes and a bit of garlic as a nod to nonna. This is so restrained.
I like garlic on everything, even ice-cream, so don't you tell me no garlic in my Bolognese mate hehe.
Cooking didn’t “parramatta” much to me before this sharp dude spoke...
what does it mean, tho
@@animosus doesnt matter
@@joshuar622 no really, I need to know
@@methical__ lol . "Matter"
@@methical__ it's a place in Australia
Last night after a week of holding down a job as well as active parenting I was feeling a bit depressed ... then I realized Nat would be releasing another video tomorrow. Perked me up no end. Keep up the good work CHAMPION! Brilliant stuff.
"I know you want to put half of your fridge in here but dont, Its f***ed" hahahaha
Hey Nat, this bolognese recipe is the winner! I've tried all different ways to cook bolognese but this one is the fave in our house! Love the way you cook & make it so simple for all us schmucks to follow ;-) And I've recently bought your 2nd book and was SO happy to see this recipe made it in there! Keep up the good work, lovin' it !!
you're killing this quarantine, man.
Found you last week. Binged the whole of your other videos, this cooking thing is good. IT's really good. I don't 'subscribe' much on YT, but you deserve it. Keep it up.
Also: cooking is not necessarily only for 'chefs' - your style is a blend of 'this is how you do it right' mixed with 'f*ck this cooking sh*t' topped with 'it's easy, you morons'. Good stuff. Champion!
I made this last night and can honestly say it was one of the greatest home made meals of my lifetime (close second place is chili). Thanks Nat, ur a legend.
4 years later, and this is still the best bolognese recipe on CZcams
Can't wait for the cookbook!
It been preemptively banned from all Christian schools.
I can't wait for the Netflix series.
Gotta listen to this dude, three years after his boat show video, he looks 5 years younger and 25kg leaner
These cooking vids are absolute gold... And educational, which is a plus!
MAKE MORE OF THESE!! Do it weekly, they’re amazing.
Watching these takes me back to when I was a wee little prep cook. And as a corporate Chef now, what i wish i could say to my cooks now.
Do what I do. tell them one on one and then disavow any knowledge of the convo!!....Lololololo
Anyone else a new subscriber thinking this was just a cooking channel? I mean I'm not disappointed. Just surprised at how good these are.
Nat, just jumped on your channel. I've cooked at home all my life and had restaurants for 15 years. I love your authenticity and honesty. Go u good thing.
Started watching Nat about a month ago when one of his vids popped up in my Facebook feeds. Extremely funny show that has me waiting for next one to come out. Thank you for the entertainment from across the pond.
Absolutely living for these videos.
Glad you found something that’s elevated you so quick, you’ve been well overdue for a bigger following. Champion 👍🏻
Please don’t ever stop making these. Amazing.
Please make more of these they're fantastic
Make curry! Always wanted to learn how to make that.
Top call on curry! I've only ever used jar sauce to make curry
YES!
Ive never been more turned on by a cooking show. This is the only thing keeping me sane lately. I appreciate that you curse as much as I do 🖤
This is helping me throughout my lockdown. I love this guy and has made me want to cook more often now
Made this tonight. The whole family loved it, was bloody delicous. Cheers Nat!
I look forward to these way too much
I live for these vids, cheers m8 you're doing a cracking job of keeping me sane in iso
This is amazing every time I make it I think about it all week
Cooked this for my other half the other day. Was absolutely delicious. Best cooking show I've ever seen, keep it up!
Lol even being vegan doesn’t spoil the pure enjoyment of YOU, great upload as usual! I think you’re keeping a lot of people sane right now!!!👏🏻👏🏻❤️❤️❤️
Greer Chase same! I’ve vegan and I’m here for it!
Saw some vegan mince reduced to clear down my local Coles last night for 85c, spewin' I didn't buy it now!
Aha same! I'm vegan too but bloody live for these vids
Vego & love it 💕
Whatever Trevor. Bang it in a bowl ❤️☠️
Hands down the best cooking vids I've seen. Do not stop making these man.
Never stop making these videos. Love it.
Amazing! Funny and I actually learnt something 😂 yusss no more cutting up the rosemary! You make it look so easy and delicious... totally killing the quarantine, thank you!
love your stuff. youre hilarious
Our favourite. A gift that keeps on giving
Hey Nat, I just wanted to say that I made this last night and it turned out absolutely delicious ! Thanks for making awesome & funny videos in this trying time. Best wishes from the south of France.
Every new cooking vid you drop I go back and watch all of them again 😂
Glad to see this guy is finally getting more of the subs he deserves!
Brilliant, absolutely brilliant! And tbh, I'd never seen Bolongese made properly before. Thanks!
Just made this. It was utterly delicious. Thank Nat.
Keep it up man, makes me laugh and hungry at the same time.
Get it up yah!
Today will now be a great day! Thanks Nat ya fkn legend
This dish has become a regular at home. Make it at least once a fortnight. 1st time I made it, loved it so much I wrote down the recipe and kept it. Know it by heart now. Thank you Nat. You're a bloody champion 🏆love from Scotland
I absolutely love these!
I never put milk in my bolognese before, but now I'm f'n inspired. Cheers!
The excitement when I seen you uploaded another vid - your my hero Champ
Just tried this and it’s superb, cheers Nat.
One year later and this video is still a fucking classic. Way to go, champion. 🏆
OMG!!! THANK YOU!!! I am an Italian born aussie, and I am sooo sick of telling ppl that there is NO garlic in spaghetti bolognese base sauce!!!!! Thank you! Thank you!
There is if you put it in though
you're the next big thing if you keep this up!! Hilarious personality to boot and legit cooking skills!
As a cooking challenged person, I gave this a whirl today and it worked! Delicious.
This is seriously the only Bolognese ever sauce my son has ever said he liked! He’s 15 years old now, and I’ve been trying to make him like spag bol his entire life. No success until now. He LOVES this one!! (As do I). Thank you!!!! 🙌🏻
Let me guess - your son doesn’t like eggplant?
This is amazing, I tried some of the other recipies. So damn good! "Bang it on a plate"
Keep doing it bro I'm sharing this and its catching on.
I made it today and I absolutely LOVE it! Thanks, great recipe and more importantly, great presentation! Got me to actually cook stuff I see on the internet. I already have Can-cant-bonara waiting, will do that once I finish up the Bolognese
Sweet as Nat, champion. Cooked it twice, watched the vid a million times, best spag bol goin.👍👍
The way he lays down a carpet of f-bombs gives me confidence to cook.
Bro, you have found your niche. I've seen each of these like 4 times! Ride the wave - more cooking!!!
I've made this twice now, cooking it on the stove until it's time to add the stock, then transferring it to the slow cooker. The first time I followed the recipe exactly, and it had way too much wine (2 cups). The second time, I only out in one cup of wine and added garlic and a can of diced tomatoes. It was spectacular.
I cooked this again today and it was bloody marvellous! Thanks again dude ❤❤
Yes but what are your thoughts on zucchini
Anyone else feel weirdly attracted to him? I'm a guy, but looking at his face messes with my brain, as he has a very clear completion, long straight hair, and a somewhat feminine face.
Zic Zak egypt yes but I’m a straight girl so for me it’s not weird lol. I loved that you shared this!
Yes yes i do
Yes! He's a very attractive man.
Yeah man. He is a spicy meatball and he likes Pig Destroyer. I'd let him burn my cuppa soup any day.
You too, huh?
Well if you put the meat in after the veggies you're boiling it more than you're frying it. We put the meat in beforehand and spice it up a bit and make sure it's browned and crumbling before putting in the veggies. A clove of garlic as you're baking the veggies under the meat and a clove a minute before serving. And a tiniest bit of coffee works wonders (homebrewed coffee over instant, with an earthy flavour instead of a sharp one, preferably).
Now, if you want to adhere to the recipe that bolognese came from (ragu) then you can add whatever you want, basically. The guy that wrote one of the earlier recipes of bolognese (end 19th century) said that you could add things like mushroom or even slices of truffle to make it taste better.
ChabuTwo truth!
And what on earth would anyone add milk in it with tomato sauce???! Yuck 🤢
Saffron Sage cheese is made from milk and you grate that shit on everything
Really impressed with the authenticity of the recipes. Nat doesn't fuck around.
You definitely deserve more subs my man. Love this shit
I'm Italian. His recipe is absolutely, totally f***ing correct. Is the traditional bolognese. He is a f***ing genius !! Only thing I object he cooks spaghetti...bolognese is for egg pasta like tagliatelle, not for f***ing spaghetti...but that is a very minor misdemeanor.
If you say that I’m not sure how much Italian you are lol
but... but... I always called it spaghetti bolognese... tagliatelle bolognese just doesn't sound the same...
3rd world country here..... i... im sorry 😢
Your country’s food is genius, sorry I still love my spaghetti in every kind of sauce though
This is not strictly true! why you ask? Because Ragu alla Bolognese and Spaghetti Bolognaise (note the correct French style spelling) are actually two different dishes - one is a genuine Italian dish from Emilia-Romagna - the other is a TOTALLY unrelated English Cafe recipe invented some time somewhere as a thing to have in the 'Continental dishes' section of the menu along with Quiche Lorraine (hence the French spelling of Bolognaise) - a fake Italian-adjacent recipe that's just spaghetti and Neapolitan red sauce with meat. This is not a joke! It's true. For so many of us growing up, Spaghetti Bolognaise WAS Italian food - the entirety of Italian food . . . it still remains one of the two meals that white men are allowed to cook - Spag Bol and Chilly con carneee . . . oh - and the barbecue of course . . .
Love it, keep up with the awesome videos!
Thank Nat. I am a mum that is a simple cook that cooks all you are showing for the kids. You have shown me how to make our meals taste better. I enjoy cooking more now that I know everyone's going to love it. Thanks!!
Sorry, Nate