Food UK
ULTIMATE SPAGHETTI BOLOGNESE RECIPE – SORTED
Spaghetti Bolognese is one of the most popular dishes to come out of Italy… Everybody loves this Italian classic. It’s cheap, easy and really tasty.
Our version is packed full of veg and has a secret ingredient…milk. Trust us, it’s amazing and is also even better the following day!!
Get the recipe at http://sortedfood.com/spagbowl
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How do the guys’ cooking skills compare to those of real chefs? 👨🍳
In this Chef Skills Battle, the home cooks face four challenges designed by the chef panel to test the techniques every great chef is expected to master.
Sorted Weekend Live Show – BACK TO THEIR OLD SCHOOL:
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Saturday 25th & Sunday 26th July 2026
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Can Chef James and professional beefeater Jamie, tell cheap steak from expensive steak while completely blindfolded? Today we’re putting budget, mid-range supermarket and premium butcher steak to a taste test to find out where price really matters.
Sorted Weekend Live Show – BACK TO THEIR OLD SCHOOL: https://www.eventbrite.co.uk/e/1982666728557
Saturday 25th & Sunday 26th July 2026
Watch Live or On-Demand
STOP EATING BORING DINNERS!
It’s easier than you think to cook up banging food… Click here to try Sidekick FREE for 30 days: https://onelink.sorted.club/vWe9/lx15b74h
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– Discover new ingredients and dishes
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– Make grocery shopping simple, with an automatically-generated list
– Cook more sustainably & reduce your food waste
source
Can Chef James and professional beefeater Jamie, tell cheap steak from expensive steak while completely blindfolded? Today we’re putting budget, mid-range supermarket and premium butcher steak to a taste test to find out where price really matters.
Sorted Weekend Live Show – BACK TO THEIR OLD SCHOOL: https://www.eventbrite.co.uk/e/1982666728557
Saturday 25th & Sunday 26th July 2026
Watch Live or On-Demand
STOP EATING BORING DINNERS!
It’s easier than you think to cook up banging food… Click here to try Sidekick FREE for 30 days: https://onelink.sorted.club/vWe9/lx15b74h
Why’s it so awesome?
– Discover new ingredients and dishes
– Boost your confidence in the kitchen
– Reduce the stress of deciding what to cook EVERY day
– Make grocery shopping simple, with an automatically-generated list
– Cook more sustainably & reduce your food waste
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Some of the most viral recipes on the internet are utter rage bait… but how do they actually taste?
@MarkWiens joins Chef Ben to taste some recreated versions and after tasting each dish, they’re stepping in to fix what went wrong!
Head over to Mark Wiens:
https://www.youtube.com/channel/UCyEd6QBSgat5kkC6svyjudA
https://www.instagram.com/migrationology/
Sorted Weekend Live Show – BACK TO THEIR OLD SCHOOL: https://www.eventbrite.co.uk/e/1982666728557
Saturday 25th & Sunday 26th July 2026
Watch Live or On-Demand
STOP EATING BORING DINNERS!
It’s easier than you think to cook up banging food… Click here to try Sidekick FREE for 30 days: https://onelink.sorted.club/vWe9/lx15b74h
Why’s it so awesome?
– Discover new ingredients and dishes
– Boost your confidence in the kitchen
– Reduce the stress of deciding what to cook EVERY day
– Make grocery shopping simple, with an automatically-generated list
– Cook more sustainably & reduce your food waste
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Today the guys are tasked to improve the internet’s most outrageous rage bait recipes – the chaotic, cursed creations that rack up millions of views for the wrong reasons. But will they impress Chef Kush?
Sorted Weekend Live Show – BACK TO THEIR OLD SCHOOL: https://www.eventbrite.co.uk/e/1982666728557
Saturday 25th & Sunday 26th July 2026
Watch Live or On-Demand
STOP EATING BORING DINNERS!
It’s easier than you think to cook up banging food… Click here to try Sidekick FREE for 30 days: https://onelink.sorted.club/vWe9/lx15b74h
Why’s it so awesome?
– Discover new ingredients and dishes
– Boost your confidence in the kitchen
– Reduce the stress of deciding what to cook EVERY day
– Make grocery shopping simple, with an automatically-generated list
– Cook more sustainably & reduce your food waste
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@alasdairmcfarland5143
January 10, 2024 at 7:06 pm
Sent this to my 15 year old daughter because she wants me to teach her to cook!
@alexcunningham9344
January 10, 2024 at 7:06 pm
I just came back for the recipe, and It isn't available/moved. Where can I find it?
@ensssy
January 10, 2024 at 7:06 pm
Your recipe links on the older videos aren’t working
@jf76
January 10, 2024 at 7:06 pm
Sorry Ben, but a few things here really irked me. Never drain pasta (or rice for that matter – you shouldn't have to drain rice, what is that about?). Use tongs to drag your just-before al dente spaghetti into a pan of portions of the bolognese sauce and toss through so that the sauce becomes infused into the pasta. Add a ladle of the salted starchy pasta water in as needed to loosen. Pasta water is gold – don't dump that down the drain. Simmer the sauce itself for as long as possible – a beef and veal mix is ideal. Perhaps a bay leaf. Of course there are many versions by now, but dumping a ladle of sauce over naked pasta to serve won't be as good as finishing the pasta in the actual sauce. With a finishing drizzle of extra virgin olive oil and real Parmesan. Italians might disagree about the milk and tomato and mushroom, but you are creating a different dish than Bolognese that is probably delicious too.
@AwwwlrightGuvna
January 10, 2024 at 7:06 pm
Late to the party– but can I request a dried vs fresh herb video please?
@KontoVonMir
January 10, 2024 at 7:06 pm
After 20s I had to stop this crap. Mushrooms in a real bolognese? Gtfo.
@brethren111
January 10, 2024 at 7:06 pm
Big mess! They rushed the hell out of it, just poured everything in a pot and prayed for the best
@gidelilah8027
January 10, 2024 at 7:06 pm
Hi guys, thanks for this recipe. I'm going to try it soon. I absolutely love Spaghetti Bolognese except for when I make it because it tends to taste like something the dog would eat. I find that there's either something missing or something spoils the Bolognese sauce but I can't quite put my finger on it.
Also, as two family members don't like to have red wine, oregano or stock in their Bolognese sauce, I was just wondering if you could suggest any alternatives please?
Does the tomato purée need to be cooked out before you add the remaining ingredients? How do you stop the garlic from a) burning or b) making the whole dish taste and smell like rubber? (I am using fresh garlic).
Does it make any difference if you add the sauce to the spaghetti or vice versa? I understand that Italian chefs prefer to add the pasta to the sauce.
My pasta dishes tend to go gloopy very quickly after serving and I don't feel that adding a bit of the water that was used to cook the pasta helps. Do you have any advice that you could offer me please?
As I like the taste of celery, would adding considerably more or even adding a lot more towards the end make the sauce watery?
I would appreciate it if you would get in touch please. Thanks very much. Very best wishes, Gigi 🌷🌷🌷
@TurboNoodle
January 10, 2024 at 7:06 pm
This is still my go to Bolognese recipe 10 years later
@dominiccrimmings6925
January 10, 2024 at 7:06 pm
I think a proper bolognese isn't done by putting the spag on the plate then the ragu etc on top – you put some spag in a separate bowl / pan and then add ragu and mix up so the spag is coated and there's not so much meat etc but the spag is competely covered in the ragu with small amounts of meat.
But your base ragu looks proper good x
@envyhunterHD
January 10, 2024 at 7:06 pm
I love going back to some of the older videos and seeing where y’all were vs now. Thanks for the great videos!
@John-ed2wj
January 10, 2024 at 7:06 pm
Saw the ultimate spag bol from SF and thought 'great', then these kids come up on the screen
@MaritaBeard
January 10, 2024 at 7:06 pm
Love to see you revist this one and try to improve it 🙂 Mostly because my kids want spag bol at least ONCE A WEEK and I need inspiration.
@mikewilliams4499
January 10, 2024 at 7:06 pm
Oh dear
Let’s skip the mushroom debate and pass on to the disastrous plating. Keep the spaghetti water, put the sauce for one person in a small frying pan, add the spag for one, add a little of the spag water to make it creamy and mix then serve do not just dollop the sauce on top of the spaghetti😏. Basically you make individual plates or at a pinch, two at a time.
@hlc2395
January 10, 2024 at 7:06 pm
i wanna see you update this so badly!
@nickgreene5301
January 10, 2024 at 7:06 pm
I’d love to see this revisited
@Annie1962
January 10, 2024 at 7:06 pm
0:55 I hope you discarded that rotten layer of onion Jamie, it was an old onion
@colleenbrennan432
January 10, 2024 at 7:06 pm
I love how he says the 'westernised' version, almost as if Italy isn't in the west.
Pronto,
The following:
Wine (red or white). The most important ingredient. If you don't have a good drink on the side, all the grating will become incredibly boring.
Finely grated carrot, celery , onion
Dried thyme and oregano
Some crushed garlic if you like
Tomato purée
Chicken stock
Small amount of Passata
Black pepper
Salt and sugar
Parmesan rind (in the sauce at the end of cooking) with some fresh basil.
Then toss sauce with pasta. Thick pasta. And finish with Parmesan and extra virgin olive oil.
P.S – forget spaghetti. Thick means thick. By the time you're finished with the meal, your hips should be as thick as the pasta. Tagliatelle, pappardelle, fettuccine etc…
Enjoy 💁💋💋💋
@akaLisette
January 10, 2024 at 7:06 pm
"Worcestershire" "whooshooshoo!"
@Koyukiw
January 10, 2024 at 7:06 pm
Right idea but wrong execution. Why do you not brown your meat before adding the liquids!? I'm sorry but that is an amateur mistake. You've basically boiled your mince…
@matthewmontoya1220
January 10, 2024 at 7:06 pm
Wow you guys looked super young haha!
@mascatrails661
January 10, 2024 at 7:06 pm
Yeah, definitely wanna see this done at 3 levels
@JackKramme
January 10, 2024 at 7:06 pm
This needs a review and remake
@cynicreviewer
January 10, 2024 at 7:06 pm
Why do you make cooking videos without telling me what heat to use?
@2AChef-n-BBQ
January 10, 2024 at 7:06 pm
Oriented not orientated😬
@theivorys4
January 10, 2024 at 7:06 pm
Omg! Lol you guys look like little babies here!
@pianystrom8137
January 10, 2024 at 7:06 pm
This was six years ago, and the only one gaining weight since then is Ben. Is he getting high on his own supply? How about a series about some slimming delicious dishes? Yes, you can use that as the title, haha!
@JohannesEsseling
January 10, 2024 at 7:06 pm
@sortedfood you gotta remake this bolognese recipe!
@sjcongo
January 10, 2024 at 7:06 pm
Nice meat soup 🙈
@andysbg77
January 10, 2024 at 7:06 pm
No tongues!!!
LOL!!!!
@jimbob6462
January 10, 2024 at 7:06 pm
What can you use instead of wine
@urestauro6367
January 10, 2024 at 7:06 pm
Woooshishiirŕr
@simonnplaysmc
January 10, 2024 at 7:06 pm
So young lol
@beaver2973
January 10, 2024 at 7:06 pm
They look so young
@vilkoskorlich259
January 10, 2024 at 7:06 pm
As the official Bolognese recipe below specifies, authentic Bolognese is primarily a meat sauce that contains very little tomato, and there isn’t any garlic, no oregano, no basil, no parsley, no bay leaves, no rosemary, thyme or sage, no anchovies, no fennel or star anise, no lemon zest, no cinnamon or nutmeg, no sugar, no peppers, no chili sauce or hot pepper flakes – none of the myriad ingredients that many people might use in their bolognese recipes today. A good Bolognese sauce also only takes a few hours to make
• 10 ounces pancetta or unsmoked bacon (finely chopped)
• 1 medium onion (4-oz), finely chopped
• 1 large carrot (4-oz), finely chopped
• 2 celery stalks (4-oz), finely chopped
• 20 ounces ground beef (finely ground thin skirt, veal, or beef chuck)
• 2 cups whole milk
• 1 cup dry white or red wine2
• 1 cup of beef broth
• 1/2 cup (8 tablespoons) of tomato paste
• Kosher salt and freshly ground peppe
@vilkoskorlich259
January 10, 2024 at 7:06 pm
Soffritto ~ The Holy Trinity of Italian Cuisine
These ingredients are usually cooked in either butter or olive oil to release their flavors and are used commonly when creating soups, sauces, stews, or braises. In Italian cuisine, this holy trinity is also called a “soffritto”, “odori”, or “battuto” and usually include onions, celery, and carrots in a 2:1:1 ratio which in france is called mirepoix. In most of Italy this soffritto is gently sauteed in olive oil, although in some northern Italian regions such as Lombardy or Veneto, butter may be used as well.
A mirepoix (/mɪərˈpwɑː/ meer-PWAH; French pronunciation: [miʁˈpwa]) is diced vegetables, cooked for a long time on a gentle heat without colour or browning, usually with butter or other fat or oil. It is not sautéed or otherwise hard cooked,
The Italian version of mirepoix is called soffritto (not to be confused with the Spanish sofrito), a base of finely chopped parsley and onion sauteed in lard, but most modern cooks substitute olive oil or butter. Garlic, celery, or carrot may also be included.[11]
@nottoday9182
January 10, 2024 at 7:06 pm
Say it with me; wer-shta-shur.
@LC212689
January 10, 2024 at 7:06 pm
So young, so slim..
@stormispiderwick5179
January 10, 2024 at 7:06 pm
"it's very traditional" "it's not traditional" Make up your mind fetus Ben!
@averiltiong
January 10, 2024 at 7:06 pm
i would have sauteed the meat till its cooked before adding the wet ingredients and added the milk only just in the last 10 mins but hey it does look good!