Former Royal Chef Cooks "Spaggy Bol" for Prince William and Harry

[@jacobfranz1204]

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.

[@dr.lecter9795]

Harry Gave this Up…. What a douche…

[@Figengumus1979]

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

[@Kristie27]

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.

[@katlemarie]

I think he says “the boys” 😊

[@elvenkind6072]

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

[@intheshell35ify]

You freaks will believe anything.

[@eriknervik9003]

@@katlemarie He says “the princess’s ‘my boys’ “ Which I think means he remembers Princess Diana calling them “my boys” when they were little.

[@donnabaardsen5372]

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😊👍

[@longhairdontcareiify]

Well he has gotten involved subtly in the title: Prince William.... & Harry. Not Princes plural. A+

[@leinam4164]

Prince Harry loves your cooking 👍👍😂🤣

[@garydomaz1849]

It’s literally just a fight between two brothers but of course it’s not seen that way because white people are racist.

[@ronaldhenderson9668]

6⁶

[@mansnotbot4160]

Not getting involved/tapping into the zeitgeist for monetised views.

[@TheChgz]

I wish this man had his own TV show, he is too precious. We must preserve him at all costs!!

[@JJJulesToo]

He had his own KZbin channel that's better than TV..

[@joaopaulobg]

Lets freeze him and make clones

[@evilstorm5954]

I love to hear stories about spoilt brats. It’s showing through now that they can’t hide.

[@Sugleknug]

But how? Salting? Smoking? Pickling? Fermenting???

[@janusconner3710]

He's dead now.😮

[@CJ.1998X.Y.Z]

So proud of Darren for not involving himself in the drama

[@kevinbundschuh5932]

I hope the "boys" see this. A wonderful memory of better times.

[@Aarron-io3pm]

This is actual content and what KZbin should be for... 99% of channels don't come close to this in terms of originality, insight, class, and comfort!

[@Darren_McGrady]

Aww, thank you Aarron

[@greyskywarren6028]

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.

[@ChromeXuGames]

It's great, but 99% of channels don't have a royal chef at their disposal.

[@anabetancourt9316]

I can't get over how this chef can cut veggies without looking! True master.

[@hestergreen2031]

Practice makes perfect

[@tourdedogue4952]

@@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.

[@tightcamper]

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.

[@Dime-bz6hc]

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

[@marifefurber4334]

@@hestergreen2031p

[@phyllispetras2181]

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

[@soniadowney7427]

4 pounds to the dollar? Wow

[@pjhey947]

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.

[@esm1817]

Make meal planning a breeze, to do that!

[@nancysmith6685]

​​@@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.

[@soniadowney7427]

@@nancysmith6685 amazing

[@juliebarron21]

That is so sweet of you to share your stories. I'm so pleased they behaved just as I imagined. God bless you 🙏❤

[@Fourcornerhighway]

I enjoy watching you every time, you are one beautiful man. God Bless and Happy cooking ❤ From Alberta Canada

[@elvenkind6072]

Haha, love his silly, so warmhearted humor. "WINSTON!" and blaming an invisible little dog! 😀

[@adrienneclarke3953]

Love your show. It's evidence that you can be successful telling beautiful stories about the family.

[@VenomDDD]

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!

[@jas_bataille]

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!

[@noname-zg8lh]

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.

[@roxannevlogs7329]

Thank you for sharing this and you should be on the air ……empathy, compassion is much needed everywhere in the world 🥰🙌🏼❤️

[@vlm4962]

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.

[@tigergreg8]

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.

[@patricialambert1827]

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!💕

[@cheryl1909]

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 ---

[@tateg.7530]

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

[@stephen129]

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.

[@PC-ch1md]

One of his fingers is in the cooked spaghetti

[@DM-xj6se]

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!

[@SpiffyMcDoogal]

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.

[@kateg7298]

Great comment. Thank you.

[@soavemusica]

Lovely to hear a genuine effort made. The dish is always improved, if the sauce is mixed with the pasta.

[@liamsheen5629]

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

[@team3383]

Take the Worcester Sauce out of it ! WTF ?

[@jakeblake231]

@@liamsheen5629 A grand says Brits have zero business knocking "legoland" over Italian food. Let's leave the critique to the Darren.

[@lovinglife419]

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.

[@laurenschenck5355]

The Royal family was so happy grateful to have you part of there family and making them such beautiful delicious food ❤

[@gorillachilla]

They wasn't happy to have anyone

[@snoopybluejeans]

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.

[@gillianforan8219]

Darren .. YOU are a TRUE gentleman .. THANK YOU .. for being 100% what an "English Gentleman" is ..

[@darrylskylar8757]

You are absolutely correct not getting involved and commenting on private familial relationships.

[@janetmurphy7053]

In America we eat the same thing all the time for family dinner, but we just call it "spaghetti night". We also top it with cheddar cheese, and in my home in west Texas, we used to put canned hatch chiles in the sauce too.

[@sandralopez8807]

Darren, you are so cute and pleasant. I so love your delicious recipes. Thank you!!!

[@thomasonmike7170]

Hi pretty lady. How are you doing today? And how is the weather over there???

[@brycenuttall6144]

May God bring William and Harry together again, whoever they may be ! (I live in Australia you know, a long way away from England)

[@sarahdunstan2061]

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!

[@thomasonmike7170]

Hi pretty lady: how are you doing today? And how is the weather over there??

[@MR-cj8uw]

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.

[@RG-5834]

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.

[@krztn]

What makes your cooking awesome is love and fun.

[@starfthegreat]

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

[@LPdedicated]

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!

[@paulhollis8879]

Adding milk is perfectly OK. It tenderises the meat.

[@danm8004]

@@paulhollis8879 it isn't just "ok" it's required.

[@paulhollis8879]

@@danm8004 Thank you, dear.

[@BarryBernau]

My favorite chef of all time!

[@ashleydaniel3215]

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

[@donaldwallace7934]

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!! 😋

[@helloworld441]

It wont happen until meghan divorces harry. I give it 4 yrs

[@scottmcginn2169]

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.

[@jax9349]

Sounds delicious!

[@reeseprince8]

Now that is a dish for the gods!

[@elizabethelliott3175]

Thank you for the video!:) Cheers, Elizabeth

[@b.unicornette7734]

Oh Daren I just love your anecdotes. You're my grandpa of heart ❤️ plus the meal looks absolutely yummy 😋

[@rlb2444]

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.

[@bluezinnia847]

Darren seems like a sweet guy, a really good chef with a terrific personality!🍳🥕

[@colinvano3343]

I love watching your video’s, especially when you mention the boys William and Harry.

[@Joolz520]

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. 🙂

[@HolyCrapItsALion]

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.

[@sagisli]

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.

[@sigma_curry]

The wholesome stories abt the princes were nice.

[@firstnamelastname9179]

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...

[@virginiaallen3406]

Love your stories ❤ Thankyou for all your recipes and sharing with us your incredible memories 💘

[@mslaurateague]

“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!

[@smiley9872]

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.

[@mslaurateague]

@@smiley9872 the Brits have nicknames for everything don’t they!

[@madazza]

In Australia we call it spag bowl 🤤

[@alastair9377]

I've never heard it called spaggy bol in the UK. Always spag bol.

[@CL4MP]

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!

[@cindearbuckle6074]

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

[@marycobb5489]

Thank you for sharing your precious memories. Yes, keep everything positive, you are doing a great job. When making spaghetti for my family the ground beef is substituted for bulk sweet Italian sausage. It adds a new dimension to the flavor profile; hope you try it. 🙂

[@zaccohen2539]

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)

[@samghayogashala4043]

I love Darren, so very honest and real. I hope some day to meet him! I do add sweet bell pepper the triage of traditional onion, celery, carrot.

[@jeanmarierock4603]

Winston seems to always get the last laugh 😊🐾💕

[@riat8006]

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.

[@Conicafourteen.Radiant]

It's surprising how most things are are better with nutmeg, it's the bacon of spices!!

[@anao7576]

Sounds so delicious

[@johnmckenzie4639]

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.

[@dianeconti7602]

Add a couple of mashed anchovies and some rinsed green capers towards the end.

[@smiley9872]

Divine

[@lizmoore7191]

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!

[@execbum1]

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.

[@lizmoore7191]

@@execbum1 Great idea. I'll try it the next time I make this sauce.

[@susanneschmidtcruz7156]

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. 😊

[@thomasonmike7170]

Hi pretty lady Susanne. How are you doing today? And how is the weather over there??

[@suzannejones5992]

Reminding h of the happy times is the best way, thank you. We all want him back.

[@laurenschenck5355]

You always make most beautiful dishes and piece of artwork to eat ❤😊❤

[@jogoldcoaster2847]

To thicken and to add a little sweetness...i always add a large cup of mashed pumpkin...and stir thru...much nicer than cream or milk...it will disappear into the sauce...

[@laurenschenck5355]

YOUR THE BEST DARREN ❤

[@ironear7748]

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

[@taniameenowa9160]

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.

[@shazmeister2005]

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.

[@squirrel_82]

Positivity wins. This is why I subscribe to this channel, for you and then the food.

[@Chopsyochops]

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.

[@Darren_McGrady]

Nonna knows best!

[@justsean5774]

I love you a left handed chef Hallelujah BIG THUMBS UP ON THIS VIDEO

[@maureenwareham8822]

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

[@JeepGuy27605]

That looks so good. I could eat a plate right even though I just finished dinner!

[@01Mary02]

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.

[@laken1804]

Thanks for the tips. Will try it like your recipe.

[@janusconner3710]

It makes me so happy to see you and you're paying homage ❤❤❤❤❤

[@Darren_McGrady]

🤗

[@margaretwilson8736]

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.

[@WeAreThePeople1690]

The Italians I know would say it was far from basic, one makes the best I have tasted. It takes 2 days.

[@S_J_banana]

I don't

[@liamsheen5629]

@@WeAreThePeople1690 the Italian bolognese and the UK version aren’t even the same, to us it is basic.

[@saiyaniam]

@@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.

[@TsLeng]

British taste buds are basic. More so the royalty.

[@gburcalow]

I always enjoy your tales of the Royal family, especially those about the Queen. I'll bet you have some cherished memories!

[@MadaxeMunkeee]

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.

[@martinurry7107]

Nices to hear good times they had together and you are lucky you met them

[@FloridaGator76]

I love your videos, thank you for taking the time to make them and share your stories and talent with us all.❤️

[@andrewbuckley9180]

Thanks Darren for showing how a professional does it, you make it look so easy. Mine is done as an engineer would. Cook the spag, while that is doing, add chopped onion to a pan with oil and cook until done usually too much, then add the defrosted mince, remembering to remove the backing paper and cook until brown, add some garlic, oregano (got that right) and cook for a bit, Break open a beer and then add soem water and scrape off the burnt bits on the bottom (I think this is called fond) and then a spag bol sauce until it has gone from bright red to a brown colour. Serve with cheese and tortillas. Edible especially after a few more beers.,

[@releasingendorphins232]

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.

[@bobarty]

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

[@jumbo1701]

Mm, great recipe and great thoughts you've shared. Thank you. Keep cooking Chef! :) Always a pleasure to see your videos pop up.

[@Milokikoooooooo]

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 :)

[@scott_forgot9875]

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!

[@lillerosin2915]

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! :)

[@01Lenda]

Yum, sounds divine! I have made it a priority to get cast iron enameled pots. Cast iron all the way, though, agreed.

[@tessjuel]

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.

[@acolytetojippity]

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.

[@priscillavelazquezs]

I add a little plant based milk and it turns out the best texture!

[@tdolan500]

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.

[@johnr797]

​@@tdolan500 wouldn't that be more of a rosé?

[@tuttlespeachtree3413]

Spaghetti Bolognese was served at many restaurants that I visited in Greece in the early 2000's...maybe not popular in Italy, but definitely in Greece...love the video and will be trying the recipe soon!

[@wendyhamilton2696]

I love watching your videos chef . I actually make Bolognese very close to yours, I am pleased to say. I do a couple things which I am sure are not traditional. I add tomato paste for a little sweetness and lots of basil along with the oregano. I also add a little cream. I'm going to try that flour trick! I'm glad that you have these wonderful, fond memories of the brothers. Because when you strip everything away that's what they are and will always be- Brothers. Thank you for sharing! PS sorry about your thwarted water gun attack! That would have been something to see.

[@dianeashworth2311]

What a wonderful personality he has. I enjoyed him reminiscing about happier times whIle he was obviously enjoying creating a favorite of “the boys.”

[@gogo.horrorshow]

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.

[@lzal9204]

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.

[@EmmaginationMiss]

Hello Chef, I agree with you. Bolognese sauce doesn't exist in Italy. We call it ragu and the way you make it is a matter of region and (most of all) family. My zia Luigia made the most beautiful ragu in the world and the best way to use it was in her wonderful lasagnas. I guess she used 3 different types of meat to achieve that (beef, veal and porc). Hours and hours of cooking becaus she also made her own lasagnas pasta. I miss her lasagnas so much.

[@danilorossi8743]

I am italian and I live in Italy. We call it the Bolognese ragù ( sauce ), '' Ragù alla Bolognese '' to make ''The Bolognese recipe''. Which is different of course from Neapolitan ragù ( sauce ) '' Ragù alla Napoletana ''.

[@dmuse869]

God bless the people that help our families and treat our children like family.🥰

[@justinmobile8112]

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.

[@clapoutloudclapoutloud]

Love the back stories about the young Princes. This dish has vegs in it so great dish for children, and yep the water story was funny, shows those two young boys are human and you were part of their fun.

[@CheesyKnobby]

I make my version with pork neck and veal. I do not use minced meat. It is always a sunday meal, cooking for over 3 hours, normally 4+ and the texture of shredded slow cooked meat is just nicer than mince in my opinion. I use a small amount of tomato and finish with cream.

[@paulatrujillo1461]

I love the recipes, history and fond memories of the royal family. 🥰💐💚🧡

[@lanapoulliot7682]

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