Reacting to 'Spaggy Bol' by Former Royal Chef: A Disastrous Bolognese Reaction!
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- čas přidán 14. 11. 2023
- Guys, I really don't know what to say about this "Spaggy Bol". I have seen many other recipes that have disappointed me but this one most of all. It seems crazy to me that this chef worked at Buckingham Palace and served the royal family 🤯🤯
He probably got fired after serving the Queen this recipe! 😅
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Do you think the royal family ate well?
Yes, they probably never ate spaghetti
As vincenzo said... porca miseria.. if they have eaten this dish
No. And the queen notoriously never liked garlic. This cook is a fraud.
I dont think Vincenzo is a good enough chef to be criticizing people like this
I don’t think so 😂
I love how I can feel Vincenzo’s pain when he disagrees with a bastardized Ingredient or technique!
Ahahhaha thank you!!!
Gordon Ramsey has “it’s RAW!” Vincenzo has “it’s DEAD!” 😂
Every time I see pasta made before the sauce I'm always thinking "that's pasta's about to get killed isn't it?"
Fooyoh !!
@@torilessIn the words of Uncle Roger 😂😂
lol this should be a drinking game. Every time Vincenzo says "ma che fai?" take a shot. I’m always laughing my head off when he switches to pissed off italian. 😂
I don't think my liver could keep up! Lol
😂😂
An important thing you need to remember, this is the bastardised version of italian food that was prevelant in the 60's and 70's. It has become engrained as a dish in the UK (we all know it's not italian.) Hence it's name of spaggybol! It's a slang term but us also admitting this is an english variant of a dish.
EDIT: If you really want to know about how ignorant the UK was back then, look up the Panaroma Spaghetti tree harvest.
very true. at least we dont have to buy parmesan 1970's style anymore. This is why we watch Vincenzo!
@@victoriaedwards1220 Agree, at least we don't have to put up with that american crap imitation anymore :D
@joannahammond That was an April Fool’s Day hoax. But the level of ignorance speaks volumes
I'm sorry but English and american people are disgusting with what they doing to traditional European recipes
I prefer calling it an adaptation to the local palate.
I actually burst out laughing when he brought out the Wooster sauce.
Certified mamma mia moment.
Haha, the Wooster sauce surprise was definitely a "mamma mia" moment! 🤣 Glad it gave you a good laugh! 🇮🇹😄
I love that sauce, it’s so bold and savory. I just don’t want it in my Italian cookery.
Worcester 😉 @@vincenzosplate
what wooster lol BOLONYESEEE lol @@vincenzosplate
It's Worcestershire sauce, ma che Wooster sauce??!!
You know the best is, this is uncensored Vincenzo uncut!
"im sorry for your family" im on the floor man
😂😂😂
Dont forget this is a dish that he made for the princes when they were young and he openly admits that its different from the real Italian bolognese.
I love doing the same, Adding a lot of carrots, onion(white because it has a sweet and very mild flavor), and celery. I add a lot to get picky preople to eat vegetables and especially kids. 😂😂😂
Yep, all the veggies go in spagbol 😂
@@kerrycooper-dean4243 and the kids will eat all the veggies with a smile hehehehe
Haha, getting those picky eaters to enjoy their veggies, I see! 😂 Your secret veggie mission is commendable! 🥕🍅🧡
In Mexico we call white onions Mexican Onions. Much beloved for their mild, savory yet sweet nature especially when cooked. Carrot is nice and both when added properly as a Sofrito can replace the sugar many folks add even those in Italy. Tomatoes are fickle and sometimes need help or they will never taste right and be bitter..........or worse.
I knew the Worcestershire sauce was on its way as soon as I heard the chef's accent, lol! I think the flour is partially a cheat because he's cooking it for such a short period of time. He's trying to emulate the mouth feel of a slow cooked sauce by binding ingredients quickly. That's my guess, anyway.
It is great, in small amounts in beef stew but never in Bolognese.
I bet it still tastes good, even though it’s not traditional. Italian chefs are purists like no others
@@Sniperboy5551remember that, when I see a professional doing something, I assume he knows what he's doing. That's why many people use those videos as tutorials. Now, you can make your own recipe, as much as you want, giving it your name. At the same time, there are also errors you can't do, or people will copy them. Not mixing the sauce with the pasta before, just in the plate, is like putting ham and cheese on a dry slice of bread. If you toast them together, the flavour of the cheese and ham reach the now crunchy bread.
Flour or almost any starch will make a nice silky bit of extra to any sauce whether Italian, French, Mexican, Spanish, Chinese, Eskimo, Viking, etc. Funny my Sicilian side of the family adds anchovies (and lots of them) instead of Worcestshire sauce.
Made the Bolognese after the recipe of the video you did with David some time ago. Used it for a lasagna on a family party. What can i say, my sicilian uncle, who is married to my fathers sister, kinda could not stop eating and he said it might be even better than his mothers lasagna. I had to tell him exactly how i made it and i gave him the name of your channel ofc, too. Maybe he is already following you here on YT. But i must admit i had kind of 150ml leftover 100 percent home made beefstock and i added it too instead of only water after the first hour of cookin. Hope that wasn't too bad ;-)
P.S: Oh my.. R.I.P to my uncles Mother, she died yesterday. May she make Lasagna in heaven now.
- Greetings from Germany.
❤
To be fair, "Spaggy Bol" is a thing from 50's / 60's Britain when getting decent ingredients was near impossible.
Spaghetti (and possibly short macaroni) were the only pasta's you could buy in most places. The tomatoes were insipid things from Holland and the need to fill out the flavour with readily found UK store cupboard ingredients (like Worcestshire sauce or stock cubes) was necessary.
As such "Spaggy Bol" entered the UK's psyche as a kind of nostalgic food. I can imagine that this dish was the kinda thing that The Royals might have been served when they were kids at school and it invokes memories of then. No doubt they have eaten the real thing countless times.
So basically, how do Vincenzo dare to insult royal memories? Who do he think he is, the pope? 🫨
Spagetti comes from trees right.
(old 1 of april yoke from uk)
and many fell for it back in the day too 😅
This is the royal family they can get any ingredient they want Jesus Christ use your brain
@39Zack, you’re missing the point.
The guy’s channel is all about what he used to cook the Royal Family at home, with anecdotes and stories that link the food he is cooking to the Royals.
I’m not a big Royals fan, but you can see from his channel that the Royals had a big input into how they wanted their “home food” cooked. He is simply showing us those recipes - to change the recipes for CZcams would be factually wrong.
He is not like Gordon Ramsey or Jamie Oliver trying to teach us how to cook, who deserve critisism if they get it wrong. It’s more of a historical record of his time in the Royal kitchen. That and the stories are his draw.
I’m watching a grownass man having a fit over a recipe specified as not authentic for not being authentic😅😅I love the internet
The way he cooks it, "spaggybol" is the name for it. I didn't expect that the Royal family eats a shopping mall food court pasta.
Ahahha me neither frankly! They should follow my recipes!!
Being born into previlige doesn't make one classy case in point Trump .
Well there was an American 1st Sargent that ate food at a mess hall that was cooked by British chefs. It was fish lasagna. Everyone hated it. And they had to risk their lives to get to the mess hall to eat it because of mortar fire. So that should tell you something about British chefs. Just saying. They were pretty pissed. 😁
@@vincenzosplate Be honest?
I'm sure the recipe is fine just call it something else , English style pasta with meat sauce ?
Their British. They eat very simply & have to follow food rules
To be fair, if you watch his other videos he is actually a really good chef. Spag bol in the UK was a post war recipe that became part of the British Palette with limited ingredients from the time, and appearing from Italian immigrants. Perhaps similar to filipino sweet spaghetti in terms of it sounds Italian but not really being Italian, but a part of the country's cuisine for a long time now
what i dont get is even if you just have average quality tomato and ground meat, you can make a much better bolognese if you follow the original recipe. much less ingredients. much cheaper. of course you have to cook for longer, but that's not really that expensive either.
To be fair, it’s a better quality recipe of a typical UK version of bolognaise. Over here, we all know that the “bolognese” we have isn’t the same as a traditional one
We definitely don't "all know". Most people don't even know Italians don't use spaghetti with bolognese sauce.
@@zauls. oh, everyone I’ve ever spoken to knows it’s a British version. Sometimes they don’t know they don’t use spaghetti for bolognese in Italy but that’s about it
If Daren is using garlic in the food, then it’s not for the Queen.! Garlic for the Queen was generally not allowed.
I hear she hated it so much she would've had it banned if she could, and there was some beef with the Pope as well. Not sure if any of it is true but it certainly fits the royal image.
It was for Harry and William!!!
Yes the Queen Mum loved to drink blood, but never ate garlic you are correct.
Actually seasoning the soffritto is the right thing to do. It's because you should season every component of the dish a little bit so that you don't have to put a large amount of seasoning at the end.
@user-eo1rq7fy9q
Because the salt usually doesn't have time to fully incorporate into the dish. If you season in stages, you can control it better. It's a classical technique.
@user-eo1rq7fy9q
You can do that, but you still lack control. It's better to season in stages in smaller amounts than at once in a big amount (less chance to actually put too much salt). Also think logically. If you season every component of the dish separately, you are gradually building flavour. It is a classical technique and any professional chef will tell you the same.
@@kronoss897 i agree, i salt as i go and at the last stage whilst cooking slow
It may be an inaccurate spaghetti bolognese, but it damned sure is an accurate spag bol.
You nailed it.
LOL true but not necessarily a good thing
It's a great name actually - a half of a word by someone who can't pronounce full word for a dish that is half assed attempt at making Bolognese 😆
No one cares. He is a hack
@@jeanlucbergman479 OK, but if so, why not? Here's the thing. Chef Darren doesn't claim this is Italian food. And yet, the only thing I can get from Vincenzo is that he's upset that his techniques aren't "authentically" Italian, when Chef Darren himself says EXPLICITLY that what he is making isn't Italian food in the first place. So I sort of struggle to understand the problem. It seems to me this reaction would be exactly equivalent to Vincenzo reacting to a Chinese egg fried rice recipe (we'll borrow Uncle Roger's favorite), and getting upset because the person isn't using classic risotto techniques. Like, literally, I do not understand how that situation is different to how Vincenzo has reacted here. At no point does he tell us why Chef Darren's techniques result in a dish that tastes or eats poorly (beyond getting snobbish about his choice of tomatoes). Like, why exactly would this taste bad?
So I guess that would lead to ask, if it's not necessarily a good thing to show people how to make a classic "spag bol" (which is not an Italian dish), then why not? I'd be interested in your answer, but I'd really love it if Vincenzo himself would properly address this at some point, rather than just perpetually whinging that anything that isn't what his nonna would make just shouldn't exist. For the record, I really enjoy Vincenzo's recipes and appreciate his approach to cooking and to letting his audience know how to make proper Italian recipes, but I think this "bit" that he seems to have developed for throwing a temper tantrum to recipes that aren't Italian and don't claim to be (even if they take cues from Italian food, which is not the same thing) are just "bad" for not being "Italian enough", is kinda grating.
This is a British take on a classic Italian dish 😅 sorry Vincenzo but the sauce is always served on a bed of spaghetti for contrast. It is sometimes served with a side salad 🥗 much to your dismay probably 😅
I made the authentic Bolognese recipe from your channel Vini. I cooked it for 4 hours adding water as needed!! Beef,Pork,and Veal . I used the red wine because it makes it tastier. NO GARLIC IN BOLOGNESE!! No cream in carbonara!! LOL I made it on Sunday for my father because mom is not there anymore. She passed away just before mothers day this year!! We all miss her! She was a great cook too!!
The more Vincenzo speaks italian the more you f***** up😂
My respect to the editor for adding Kakashi over Vincenzo's angry gesticulation 😂😂😂 Spot on
It is my understanding Queen Elizabeth did not eat pasta or garlic....ever. This recipe would have been served to Charles, Diana and their two boys at Kensington Palace
Fascinating tidbit! 👑🏰 I can imagine the royal family's unique tastes. We'll keep that in mind for future reactions. Any other royal recipes you're curious about? 🤔🍽️
Vincenzo, this stuff is what we learned from Italian immigrants in the sixties and seventies. We only had 2 types of pasta available in the shops, elbow macaroni and spaghetti.
Except.............. What Vincenzo is presenting AND reviewing for us is perspective.
You could in blissful ignorance continue to make Italian dishes the shit way, as he highlights in his reaction series.
OR, you can take onboard his hints and tips, his Nonna or his guests on how really easy it should be, to actually do a damn good job.
What I think he's asking/pleading with - is IF your're doing a shit job, please stop spreading it on CZcams like its some gospel about how to do good Italian food🙄🙄
I was only explaining the context of this recipe. This has been a British comfort food for many years. This style of all edged Italian food got me interested in cooking. For over 40 years I have researched Italian food and practiced making traditional dishes successfully and also my own recipes using the Italian techniques, I don’t refer to those as in anyway traditional, just pasta dishes. I still make make a similar British spaghetti Bol as it is commonly known as because I was taught this dish by my aunt and her Italian neighbour.
Vincenzo isn’t criticizing the combination of pasta and sauce. He even praises the chef for clarifying it is not an Italian combination. What he is criticizing is the technique.
Does being British mean you add Worcestershire sauce to bolognaise? Does it mean you should overcook your pasta? No. You did not learn those things from Italian immigrants. The fact that an American has to tell a Brit to stop blaming the immigrants for their problems actually makes me chuckle a bit.
I most certainly was not criticising any immigrants from any country. I was only explaining the context of this recipe. As this is a British recipe we can make it how we like, same as Americans/Italian Americans can add garlic to everything remotely Italian where Italian folks most certainly wouldn’t.
Even if recreating an old dish, there are so many things not well done: cook for a short time, not mix ragu with pasta, have the pasta sitting, not grating the cheese, low quality ingredients.
For a home cook it's not a big deal but he was cooking for a royal family!
Been watching your channel for a long time really like your reaction videos and I also like how you teach people how to cook Italian food the right way
Awesome thank you! Which one is your favorite recipe? :)
A couple of things. We as English tend to cut short words hence Spag Boll.
Second, this bloke is a English Chef making food for the kids. Do they care about the tomatoes or the bullion or the grated cheese? As long as they left a clean plate, job done,
Now you as a proper Italian Chef, I can understand why you're going nuts. Anyone with any nous, isn't going to watch a "Royal Chef" (quotes are there because it hasn't been verified) to learn how to cook proper pasta. People in the know, use their loaves and seek out the real deal.
I've got a whole folder in my browser of saved recipes I refer to.
Look at it this way mate. It could have been worse. He could have just cracked opened a couple of tins of Heinz Spaghetti and nuked it.
Oh, 'Spag Boll,' the classic English abbreviation! 🇬🇧 But, yeah, kids and royal chefs might not be into the finer details like we are. 😄 Real pasta lovers know where to find authentic recipes! 🍝👌
He's British, Vincenzo. They eat beans on toast for breakfast!
Haha, you've got a point there! 🇬🇧 British cuisine can have some unique twists, like beans on toast! 😄 Different strokes for different folks! 🍞🍽️
Beans on toast is a thing here in Australia too. It’s great. Baked beans are different in the US though
Vincenzo your reactions are the best and authentic and you can see the passion for the Italian cooking methods and how much it means to you. Keep up the great content!
Thank you so much for the kind words! 😄🇮🇹 I'm truly passionate about authentic Italian cooking, and I'm thrilled to share it with you all! Grazie mille! 🍝👨🍳
“This is for the boys, can’t be putting red wine in there” tells me all about how little this chef knows about cooking. All top chefs know the alcohol content evaporates completely upon cooking…
Also the english speaking countries have this obsession that if little Timmy even so much as sees a wine bottle once in his life he'll become an alcoholic in an instant.
Ehhh.... I think he was joking! 🤦🤦
It's actually not true. 🙂 If it's a slow cooked dish and the alcohol has been bubbling away for over 3 hours, sure. But less than that and you'll still have alcohol in your dish. After 30 minutes, about 35% of the alcohol will still be there.
spaghetti bolognaise is more english than italian at this point
You've got a point there! 🍝 Spaghetti Bolognese has certainly made itself at home in the English culinary landscape! 🇬🇧🇮🇹
You had me laughing with that line, it was so funny....."You guy keep destroying Italian culture" you made my day.
“Stop talking about them, talk about the recipe”
Perfect quote
Real "Ragù alla Bolognese" recipe should be like this: in extra vergine olive oil, plant oil or butter, put onion, carrot, celery, ground beef, pancetta cubes if you want, or you can also use ground pork added or some combination of all of these, good tomato paste, then whipe off with a bit of white or red wine, add salt and pepper, 1-2 bay leaves, add some good stock and simmer at low heat for 3-4 hours or a bit more (don't forget to remove the bay leaves after 1 hour), then finish with a touch of milk or cream. NO GARLIC, NO OREGANO, NO DICED TOMATOES, USE NICE AL BRONZO PASTA THAT HOLDS THE RAGU LIKE TAGLIATELLE/PENNE RIGATE/MEZZO RIGATONI(half rigatoni, also great for carbonara). It should taste and feel like a hearty autumn dish.
Pasta Grammar recently made what she claims is the "real spaghetti bolognese". But instead of ragu sauce, it was made using canned tuna
People in northern Europe generally don't want ragu or bolognese. Including probably the queen. They want their "spaggy bol" more often than not. What they grew up on. Here in Sweden we have our own bastardized version called "spaghetti & köttfärssås". I just ate my own even more bastardized version of that. Only took 15 min and one pot. I can't wait 2 hours for a ragu.
I get it, comfort food has its place! 😄 But if you ever have the time, a slow-cooked ragu is a taste of Italy that's worth the wait! 🍝🇮🇹
@vincenzosplate yeah people just don't know good food, if you don't know real good food you'll like anything, I too grew up with jars of sauce and dead spaghetti, and other poor quality random messes of various dishes from various cultures, I was used to them, never loved them though, they where okay, fine.
The point is, by the time as an adult I came upon more authentic versions of several dishes, or atleast better quality self made, I started to love these dishes alot more, now I can't stand the jars of pasta sauce anymore, I think them to be absolutely disgusting, when I can't afford the best and most expensive ingredients to make an authentic Italian pasta sauce I'd rather just toss some good enough quality ingredients together to whip up a non authentic sauce then ever buy any of those disgusting jars ever again.
Also you don't have to be Italian to consider some things like dying spaghetti a crime, I feel it's a crime to all good food lovers, also something I grew up with, here everyone does this, and I don't know why, to let everyone choose how much sauce they want with their pasta maybe? Like huh? Does anyone want to eat dry dead pasta without anything? I truly wonder who invented the idea that you serve pasta and the sauce seperate, because it makes no sense to me.
Going to make a proper bolognese soon, following recipe from your channel, to taste what it is supposed to taste like, opposed to the disgusting jars, I'm so looking forward to it!
Whenever Vincenzo says "the spaghetti is dead" , "he killed he spaghetti", i just imagine spaghetti trying to storm the beaches of Normandy, I don't know why.
Fun fact Vincenzo. The Queen had a very English taste and would never eat anything that isn't considered English cuisine. She was known to hate Italian food. It's Charles, Philip and the princes that have a wider palette than the Queen.
Hey Vincenzo, it's actually a good idea to salt the veggies when sautéing, because it helps to release the water and caramelize the veggies, which is what you want. So I don't know, maybe this is more of a modern technique, and bolognese is a traditional dish, but I think it's at good idea, because you don't ruin it's authenticity by doing this.
Simmering for hours doesn't? You even have to ADD water to do that. Sauteing is for quick cooking.
@@jjryan1352 When you're simmering the veggies in the sauce, it's not going to get hotter than the boiling point of water. Carmelization doesn't happen at a temp that low.
@@530skeptic why would you want to caramelize the veggies? I'm talking about salt releasing the water as they said.
@@jjryan1352 Brings out the flavor, most home cooks don't brown their meats or veggies nearly enough.
@@530skeptic wouldn't apply that to browning veggies in a skillet except for onions or some stir fry. Not really for pasta except the usual base. The rest in the oven. I'm on the OP justifying using salt for sauteing when it's clear this recipe calls for slow cooked sauce. You're 2 steps away from the main point.
I like both this version and the proper Bologna version, this recipe is just the British family style of cooking, it's nostalgic.
C’mon, the traditional recipe from Bologna is definitely better than this crap!
@vincenzosplate are you still angry at the British destroying the Italian fleet at taranto😂
@@vincenzosplate Vincenzo, in the 1960s/70s UK when "spagbol" was invented (or at least became popular) only a few thousand people would have had an Italian recipe book and only a few more would have eaten anything approaching authentic Italian food. There was a handful of "Italian" recipes commonly available. Pizza (mostly Tomato and Cheese), Heinz spaghetti hoops, macaroni cheese (always with cheddar) and Spag-bol. Red wine would have been an expensive luxury item (we were mostly still drinking German sweet white wine if any at all). These anglicised forms opened the door to the world along with package holidays and cheaper European flights/car ferries to France. It was literally a different world.
"I shouldn't have gotten mad, I should've expected it from her"
Ralph Kramdon
Ralph Kramdon's wisdom: sometimes, it's best to expect the unexpected! 😄👍
Vincenzo, as an older British person, I think you're under a mis-impression. "Spag-Bol" evolved sometime in the 1970s (or perhaps even earlier) as a British recipe designed for (then) British taste based on a concept (largely lacking in detail and full of errors and misunderstandings) from an original Italian recipe. In the 1970s which would have been the first time my mum cocked it for us, there was essentially 2 Italian dishes (this and Pizza) in extense and 1 sort of pasta (spaghetti, which might actually have been something else entirely for all I know).
The same sort of thing happened for Indian Food (which created Chicken Tikka Masala and a range of other staple menu items which are probably quite a way off their correct form) and Chinese Food as well.
Not ideal, I know, but cosi e la vita. Don't confuse Spag-bol with any Italian recipe :)
It's a pity Vincenco isnt Mexican. God knows what they\d say if they saw how we home cook Chile con Carne. I suppose pineapple on Pizza will be up there too :)
Ah, I appreciate the history lesson! 📚 It's fascinating how British tastes shaped dishes like 'Spag-Bol.' 🍝 And you're right, it's a world away from authentic Italian recipes! 😄🇮🇹 Cheers to culinary evolution, I guess! 🍽️🇬🇧
I doubt the Queen ever ate this nonsense. From what I’ve seen, she is on record as not wanting garlic and onions in her recipes.
Me too ahha
We have a king now
I was already hyperventilating for 10 seconds by the time you noticed the cooked pasta at 12:20 😂
Vincenzo, SEASON TO TASTE. I like garlic and use it to season my dishes often. Try it, you might like it.
Vincenzo, I just luvv your best idea ever in _'blending'_ the sofrito into a fine mix prior to adding into the sauce, although, I still much prefer to slowly sauté my finely diced onions alone to get the most sweetness out of the onions, and then add the sauté'd onions with the carrot/celery sofrito soft blend and finally added into the sauce. 😎
Ciao my friend, glad to hear you love the blended soffritto!
Anyway, the idea of gently cooking the onion first is great, I should try next time
I still Finely cut, one compromise is to do so in a food processor. I do that when I make ginger garlic for Indian food a few seconds in a mini-chopper, this also ensure even piece sizes while quickly making a large enough amount. A pulsed food processor would yield similar results.
Vincenzo, I like you. But I must ask you, maybe you have the volume set too low on your computer? He said he was about to show how he used to serve this dish for the royal family, especially the young princes. This was the way the young princes William and Harry liked their Spaggy Bowl or what he called it, he was hired to make it to them and now he showed to us how he used to do it. I think it's quite easy to understand, don't you?
Love the reacting video vincenzo love your content your a amazing CZcamsr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
Thank you a lot my friend, I’m glad you enjoyed the video!
Thank you as always for your support 🙏🏻❤️
Hai ragione. My pasta eating days began on the southside of Chicago in about 1958 or whenever I stopped eating baby food. There were two recipes I recall: the first was a sauce my dad would make on a Sunday, a kind of ragu with onion and celery, simmered with crushed tomatoes for hours and then the spaghetti all mixed in. That was about 60 years ago, and I don't know how an Irish-American in Chicago would have come up with that recipe, but he did like to clip recipes from the Sunday newspaper. Saporissimo, I think you could have said.
The other was something I would make after coming home from school, starting in high school--Kraft Italian Dinner. It came in a cardboard box with low-quality noodles, a wax bag with very salty seasoning (garlic powder, onion powder, and oregano, I think), and another wax bag with low-quality grated cheese. The directions were to boil the heck out of the noodles, simmer some canned tomato sauce with the bag of seasoning dumped in, then pour the sauce on top of the noodles, garnished with the bad cheese. What can I say--I was 15. (You can find CZcams videos of people making the Kraft Italian Dinner.)
The German Schmidt part of my heritage would love to see Vincenzo make a reaction video of this. Schadenfreude at its finest when his head explodes...............Ahhhhhh Good Times !
"When the Prince says it's SpaggiBol, it is SpaggiBol!!!!"
Well, i use stock in ragu', my family uses garlic in our ragu' and well, i know so many families who say that they do not like to put wine in the ragu because of the children, even if its alcohol fades away.
Flour helps to bind the sauce, but i only use it on ragu with lever, after hours of cooking, the flour has lost all its taste, so you can if you like, a century ago, in Austria every sauce was bound with flour, i have the cooking book of the cook of the Royal Habsburg family.
Worchester is a no-go, but maybe he tries to get the flavor the wine would normally give?
Btw: i think he chopped the tomatoes by himself, not canned.
When using spaghetti, i like it better, when the ragu is on top, but i hardly combine ragu with spaghetti anymore, loved it as a kid, thow. The deficit of mixing it before is that you have to dig for the meat because Spaghetti do not really capture the sauce.
So: do they eat well? I think England is not famous for its Cousine and their special taste reflects in this Ragu'-Variation.
Haha, "When the Prince says it's SpaggiBol, it is SpaggiBol!!!!" 🤴🍝 It's fascinating to hear about the different variations of ragu' and the culinary traditions around it. The use of stock, garlic, and flour in various recipes makes each one unique. And you're right, England has its own culinary charm! 🇬🇧 Thanks for sharing your insights! 😊🍴👑
My granny (from the Abbruzzi) used to make her own spaghetti until she was 90. Her sauce was magnificent. So simple and yet so delicious, as was her Ricotta Cheese Cake. I like the laughs you serve up, Vincenzo. 👏🏆
anyone not italian should just not make pasta, like ever. They're never going to do it right.
@@michaelgamble2848 this should not be the take. Everyone is welcome to cook the pasta however they like on the comfort of their home. Like I would not mind if an Italian wanted to make our Indonesian Beef Rendang but had to modified the ingredients to suit their palate.
@@michaelgamble2848disagree, we just need to use Italian recipes and use the proper ingredients and techniques, so do research to do it properly, atleast that's my opinion.
If I could never cook any dishes from any other culture besides my native one I'd be done eating quickly, my native cuisine I personally find overall rather boring, bland, tasteless, just like the "adapted" versions of other cultures many of us make, imo many of us ruin these dishes making them either taste weird, or bland and boring.
So in that respect I do agree with you, most ruin these dishes, because they don't know how it's supposed to be done but they don't care to learn it either, their happy eating the crap they make.
Some of us though love good food, we don't like bland boring food, we don't want bastardised weird or boring tasting food, we purposefully seek out authentic food or as close to that as possible atleast.
Why would I want a recipe for bolognese from some Dutch housemother? What does she know about this? No, I seek a bolognese recipe from a native Italian.
Why would I want a Thai green curry recipe from some English bloke? What does he know about it? I seek out a recipe from an actual Thai person.
Recipes that come from grandmothers down the generations in various cultures, because they know how to make these dishes properly, they aren't scared of flavours, which I find way too often in western culture like my own, that they like bland boring food, when they adapt food from other cultures they just can't help themselves but remove most of the flavours, like pasta, most just eat chemical jars of premade sauce, or worse pour tomato ketchup on pasta and think that is great, ugh, sometimes I'm ashamed being from the same country as these people.
Anyway I guess we need to learn from actual maestro's from the various cultures dishes come from, not from our local western mothers, if we follow the recipes to the letter and use the proper ingredients there is no reason why we couldn't get a decent result, crap like this comes from people who are ignorant and not interested to learn where a dish comes from and how it's supposed to be made, the people doing this don't have any passion for good food.
The same thing with people who make dozens of random changes to a dish, it's usually a disaster because they don't know anything about the dish and it's origins, and then think they can somehow improve it, which imo is a big mistake, like even if I have learned how to make a proper bolognese, who am I to think I can improve it by tossing random crap in there?! The hubris of people, cooking is like chemistry, not everything goes together or works well together, too many people don't understand that and just toss random crap into it, thinking it's great, whilst everyone with a more discerning palate will think ugh this is awful, if we want to cook dishes from other cultures I think we need to do the research to do it properly and respect it, not think we who were not raised with it somehow know how to do it better, because we don't, we can't know it better.
It's just sad too many won't care to learn, continue to think their abominations are great, it's a big shame and a travesty, a crime to not just in this instance Italian cuisine and the country of Italy, but imo also a crime to food lovers everywhere.
The parents would make either spaghetti and meatballs, or spaghetti with meat sauce. The latter was never called Spaggy Bol or even spaghetti bolognaise, but I think that was what it was supposed to be.
It was made more or less like the meal in the video - although I don't recall carrots or celery being involved (I might be mistaken) but there was definitely chopped onion, garlic and Worcestershire sauce. I don't believe flour was added. There would be cooking oil in the pasta water to keep the pasta from sticking (or so mother believed). Dad would frequently make the sauce - yes, he'd brown the meat well,. He'd also add a changing batch of seasonings to the sauce depending on his mood. This would be simmered for an hour or so. Mom would do the pasta and a side salad. She'd time the pasta to be ready for eating, and not let it sit around - but the pasta and the sauce would never "marry:" together. The pasta would be served on each dinner plate, and topped with the sauce. We'd tuck in, sprinkling Parmesan "cheese" from that green can at will.
And then we'd cut the spaghetti up with knife and fork - we never twirled it to eat it. Probably they didn't know, or they didn't want us children splattering tomato all over the room. (We learned early how to use chopsticks for Chinese food...)
This was standard fare in the 1960s.
I will have to say, my parents were both very good cooks - just not of things Italian. Edit: I am in the United States. The only genuine Italian food I had growing up was when the family went to Arthur Avenue (NYC), and we never ordered spaghetti there.
Ah, those nostalgic family recipes! It's interesting to hear how Italian-American dishes like spaghetti and meat sauce evolved over the years. Each family adds their own twist to make it their own. And cutting the spaghetti with a knife and fork is a practical approach for sure! 🍝🍴😄
Worcestershire sauce is giving poor Vincenzo brain spasms.
😂
I worked in a 4-star kitchen in the early 90s and the head chef told me that you add salt to the sofrito because there's a chemical reaction between the salt and the onions that brings out the sweetness of the latter.
I love slow-cooked food, my beppe (grandma) used to have a coal fireplace/stove and the top of it had the perfect soft temperature to slowcook food. She would be in the kitchen early in the morning, first preparing our breakfast on the stove and pretty soon after that all kinds of things were put on the stove to be slow cooked for hours. She would have dinner ready at 12 o clock sharp and everyone would join the table to eat together. My pake (grandfather) would read from the bible afterwards. It was a whole ritual every day, and imo it brought people together. Way better than what a lot of young families are doing these days, just eat whenever, whatever and wherever. Dont feel like cooking, just get some fast-food and the cooking mostly comes from ready made stuff. Dont eat togheter as a family, in front of the tv or while gaming and whatnot, seems to be normal these days. One of my nephews really doesn't like that processed stuff and weird experiments from hello fresh concoctions 🙈 He usually rather joins my parents, his grandparents, for dinner. They still eat fresh, home grown and homemade dishes 99% of the time and he'll choose that every time. And from what I heard, he'll even go get his own dinner at the supermarket if he feels he has to.. he's 10! 😳 basically his mom, my sister is working her butt off and makes very long days, so hubby is supposed to cook.. however he's neurodivergent, has high IQ, which just comes with certain challenges and organizing his day is one of these things. So food usually is an after thought. Which results in chaotic eating habits for their family. I try and cook for everyone, including my parents every weekend, and I tend to go all out. So at least they've got good food then. My mom usually tries to cook a whole bunch extra during the week, so she can sort of set up a mealprep thats allready cooked. All they have to do, is popping it in the microwave or oven. Unfortunately even that doesnt always happen, as my chaotic BIL then remembers he's got hello fresh stuff laying around, which they need to finish first 💀
I love how passionate you are about good food, more people should be a little more like that 😅❤
"Ma 'sto cazzo di garlic" should be the tag-line for the whole channel. Vincenzo's Plate: Ma 'sto cazzo di garlic.
HAHAHAAHH I love it!
Angry Vincenzo trying to pronounce worcestershire sauce is the best part of his recipe 😂😂😂😂😂
He served the dish just like in the Dolmio advert!
Love the video
Those spaghetti are more dead than the Queen xD
He explains it very well, we cook it regularly and love it.
"Diced" tomato , "cooked" spaghetti , "shreded" cheese ... "Vomited" plate
Haha, I couldn't agree more! When ingredients are treated like that, it's a recipe for disaster! 🤮🍅🍝🧀
When I make Bolognese, I don't cut the soffritto that small and after 8 hours on the stove it's mostly all gone anyways except for the odd piece of carrot here or there but they are very soft and add some nice texture on the plate. It is good! I use the recipe from Vincenzo's friend from Bologna and my family loves it! I hope I am not doing it wrong by having some bits of carrot in the end result, it makes it feel more rustic and wholesome. 😀
Ah, my friend, you're doing it just right! That slow-cooked Bolognese is a labor of love, and a few tender bits of carrot at the end? Perfection! It adds that rustic charm and wholesome feel you mentioned. Cooking is an art, and your personal touch makes it unique. Keep savoring those delicious moments with your family, and let the flavors tell your story! 🍝🇮🇹😊
Love or hate this chef, at least he's aware of the og bolognese and italian culture. Other people wouldn't
You've got a point there! 🇮🇹 It's good to see some awareness of the OG bolognese and Italian culture, even if it comes with a twist! 😄🍝
He can't give alokohol-evaporated wine to kids but he can give processed bullion cubes and Worcester sauce with heck knows what ingredients and preservatives.
Haha, you've got a point there! 🍷🤷♂️ But you know, it's all about that "spagbol" creativity! 😄
I've watched Vincenzo over the years go from being almost too nice and forgiving to becoming the Italian Uncle Roger. LMAO.
I am in the UK 😂 spagbol, sarnie etc there are loads of shortened names for food 😃
Haha, the UK sure has a knack for short and snappy food names! 🇬🇧🍔😄 It adds a fun twist to the dining experience. Any other quirky British food terms you'd like to share with us? 🍴🇬🇧
I love blending my sofrito thanks to you Vincenzo!!!
The Queen and the Royals never ever eat Garlic -- that was the Queen's orders.
That's the exact spagoot I ate as a kid. I don't know why we put chicken bouillon in everything, but I do know about Worcestershire sauce, it goes in everything.
Lol this bloke missed the point that this is what he is cooking for the kids, Will and Harry because this is what they like to eat. 🙂
Really enjoying this, thanks for the episodes! Regarding salt or no salt in the base of the sauce/ soffritto, I recall being told that in general, the earlier you add some salt, the more the ingredients can absorb the salt, mellowing the saltiness of the ingredients and sauce. The worst technique was to add all the salt at the end. Better to bring the saltiness up gradually. Bút í guess in this case the cooking process is really long, like stew... so salt will not make much difference at this stage so long add it early in the simmering
I lightly season the ground beef before but use none otherwise. Anyone with brains would use a cheese while serving to add any salt.
How to curse in Italian and ninjutsu 101.
He's British. It's in his blood.
😂😂😂
I agree with Vincenzo, but... In this chef's defence, he is sharing recipes that he cooked for the royal family (a long time ago and to their specific tastes), so it might be that his hands were tied somewhat into "British versions of x food" but he's still sharing those recipes for the "story element" (a lot of his watchers are interested in the royal family more than cooking I think). But maybe I'm making too many excuses for him as he could be more explicit about this if it's what he's doing. He does say it in some of his other videos though (specifically about adding some ingredients or leaving others out because members of the family had certain preferences).
I’m torn , enjoy watch both these men create wonderful food. But what I have learned , if I’m going to cook Italian food, I want to learn from an Italian !!!
8:20 it helps to absorb the fat and create a minor roux to add another depth of flavor. Captures the fat but doesn't make the dish taste too fat rich.
Another comment here makes more sense. It's a "cheat code" to emulate mouth feel of slow cooked sauce because he's not cooking it long.
I have been waiting for this episode a long time.
I love your reaction videos mate they are funny but also informative thank you
So many English and American chefs treat every red pasta sauce like a modified sauce tomate. I remember being mad as hell about it in culinary school. I wanted to fight the chef 😂
you are lucky....wait till you find the ones that poor ketchup..:))))))))...such a disgrace...But Americans are even worst of cooking
Thanks to Vincenzo I have added Passata in addition to the previous Tomato Paste and whole or diced tomatoes for Bolognese. I use slow cooker for 8 hours, first hour on so on high (210) then low for the rest. It is easier and no need to add any liquids.
Ah Vicenzo! Why??! Chef Darren is a sweetheart.
Tbh the spaggybol is something that the kids (and some adults) love here in the UK. Its a family favourite some even make this on a weekly basis and it's definitely not Italian. Its Italian inspired of course but nothing close, let's just say its more of a comfort food thing.
Hey there! 😄 Chef Darren is great, but you know I'm all about authentic Italian cuisine! Spaggy Bol may be a UK favorite, but it's a far cry from real Italian! 🍝🇮🇹
And when you use good ingredients you can't go wrong, it will be delicious.
@@vincenzosplate Quite frankly I prefer the real stuff making a 2 pounds of meat batch soon. Freezing some for later, I use 21 day aged grass fed beef. I but direct from the farm. The flavor works great for the subtle magic of Bolognese.
@@vincenzosplateHe never said it was Vincenzo! I'm sure if most Italians went to make a British roast dinner, they would put an Italian twist on it!
He probably calls ut that because the boys did when they were young. I could not pronounce spaghetti when I was 2 or 3, I called it Sketti like most kids.
"Sketti" is such a cute and common childhood way of saying spaghetti! It's amazing how those early nicknames stick around and become part of family traditions. 😄🍝
If vincenzo sees how we cook Italian food in India 😂
Ahahhahahah try learn by my recipes!!
Could it be Harry and William called it a spaggy bowl? I made up names for things too when I was young.
Mh, this could be an idea
Especially because spaghetti bolognese might be hard to pronounce for children.
😂😂😂😂 Chef i love the real act video nice one
Uh thank you, I’m really glad you enjoyed the video!
@@vincenzosplate yes I love your video I always follow you up I'm a chef too from African. Thanks
Vincenzo, You know and explain so well! This channel is Bellisimo! Thank You, Chef Vincenzo!
Grazie mille! Your kind words warm my heart. I'm thrilled to hear that you find the channel bellissimo! If there's anything specific you'd like to see or learn, just let me know. Happy cooking, and thank you for being part of our culinary journey! 🇮🇹👨🍳✨
This is like an 70s/80s dish to be honest when international food and even pasta wasnt as common, just cheap ingredients which anyone could make and no skill. Which hasnt moved on but as he said he cooked for Diana so 80s
They are english. Their idea of food is cauliflower that has been on the stove since 1945.
As an Englishman we prefer turnips al dente.
@@PeteCourtier An englishman that hasnt paid his gas bill. ;) BTW Turnip is a rude word.
200 Michelin Stars, 7th highest in the world. Just because 1 chef who it appears once made some toast for the queen can't cook Bolognese (he really can't), don't tar us all with that outdated brush.
@@TheRobbieb1983 It's a joke. Have you heard of those or are you too young?
Not all the time. Some English people can actually cook well.
Sadly there is a trend of overcooking veggies left over from days of old. Don’t forget even back in Tudor days veggies were for poor people. They haven’t appreciated a vegetable for a very long time. Their palates are still learning.
Please don't have a heart attack but I put mushrooms in mine 😆
Oh noooo 😭 how dare youuu??!!
@@vincenzosplate HAHA I'm sorry man, I'm not calling it bolognese though, and trust me they soak up so much flavour and add a lot too I bet you'd like my version.
He cooked for a very British queen. Of course he'd add Worcestershire sauce 😂
Crockpot, slow-cooker or whatever ones calls them in their area, is great for slow-cooking sauces for many hours without burning or overcooking a sauce. My 6-quart crockpot has a warm setting to keep sauces hot until the rest of the meal is ready, like pasta. Best of all, it is big enough to put the pasta into the sauce and combine, too. ;D
dude i love your videos, but the music on the background is not the best one this time
Welcome to Anglo Saxons destroying other countries cuisines! I am Australian and this is the spaghetti I grew up with (minus sophretto or however you spell it). Onion, garlic, ground beef and tomato. And the sauce was always placed upon the spaghetti.
Well, good on ya for sharing your Aussie twist on spaghetti! We all have our unique spins on classic dishes, and yours sounds like a hearty, down-to-earth version
@@vincenzosplate I understand from watching your channel that what I grew up with is a very twisted version of the original recipe. I hope to try the true recipe soon as you gave us and see the difference. P.S. Your pasta always looks so more delicious than what I have come to grow up with!
Sad isn't seeing as the
country is made from other countries invading french,Norse, Romans, Netherlands, Spanish and royals from all over europe
And invaded most of the world and yet have some of the blandest food and make crap versions of everything
bolognese here is just a meat sauce for pasta, not the italian dish named "bolognese"
like minced meat, onions and some kind of fluid and you got the basic here lol, ofc then you can add whatever, mushrooms, bell peppers, spices, tomatoes or tomato sauce etc as long as it is minced meat sauce, it is bolognese HERE 😱😱😱😱😱😱😱😱😱😱
Spag bol is a British dish derived from the italian dish. I've had an 'English' breakfast in Italy and it's definitely not English breakfast but it will do. He lost me at the flour and worcester sauce part though, lol. Everyone can have their twists I guess. He is making his dishes for the general public, with things they'll have in their kitchen, not foodies.
He didn't say he's making for the queen he was making for the boys how they like it not how you like it
After seeing Gordon and this Bloke, im convinced the English don't know how to cook Italian food.😂
It does seem like Italian cuisine can be quite a challenge for some English chefs! 😂🇮🇹 But there's always room for learning and improvement in the kitchen. Keep spreading the love for authentic Italian cooking! 🍝👨🍳
All I can say is: "Beaware of British chefs cooking Italian food!" 😂😂 Now I'm going to go and calm myself down by having a cup of ENG BREK tea.
Hahahaha absolutely! Just be sure to be vigilant when they try and recreate Italian dishes.
He technically does not call it Bolognese, he is calling it "Spaggy Bol"! 😉 He is making "Spaggy Bol", not Bolognese... 😀
Spaggy Bog is literally a eland term in most English countries for Spaghetti Bolognese…….. and Vincenzo is absolutely right calling him out for ruining what is an amazing dish if executed correctly with good ingredients and the right technique
@@alaing4276To be fair, he does clarify that this is not how they would make it in Italy so it's not like he's ignorant to the fact. Is it as good, to my taste, probably not. I'm a firm believer that anyone can make any food in any way they want if they prefer the taste. I don't think for a minute he gave the impression that this was a traditional bolognese.
I don't get it. This chef can get his hands on all the BEST ingredients in th world, delivered fresh to his kitchen by jets from all over the world within hours. Yet he chooses to use canned tomatoes and many other wrong ingredients. He cooks like me. I use canned tomatoes. I'm nobody, I'm poor. This guy could use the greatest and be the greatest. I stead he is following the path of least resistance. He's a phoney chef.
This chef has a fish and chip cart near Portland, OR where I live. His food is good
Great review, thank you for helping the world eat better Italian food.
You're welcome! 🇮🇹 Glad I could save some taste buds from culinary disasters! 😄👨🍳🍽️
I see the edit folks had a lot of fun 😂
They sure did! Editing shenanigans make for entertaining viewing! 😂🎬
The chef was cooking "spaggy bol" or spaghetti bolognese. This is not, as quoted by Darren himself, "a classical Italian dish". So to criticise the queen's chef as someone who doesn't know how to cook an authentic Italian bolognese, is quite insulting. Having just re-watched the full original clip, he clearly knows how it should be done. You also seemed to "correct" him when he said it is cooked pretty much all day. Correct me if I'm wrong but your friend who taught you how to do a bolognese said "the longer, the better". Just to close, many of us in the UK now know that a spaghetti bolognese is not an Italian dish at all but it is based ON an Italian dish, I.E. the one your friend taught you.