[MUSIC - JADED, "PANCAKE"] Hey. Welcome to the channel. We are Sorted-- a
group of friends in London looking for
amazing things and food that make you go "wow," and
almost constantly ribbing each other. Now, two of us
are chefs, and you wouldn't believe the stuff
we have to put up with. But everything we do
starts with ideas from you. Pancake shape, but
I take the cake. I'm gooey in the middle,
baby, let me bake. Good afternoon, everyone. I am Barry, and this is Michael. Today, it's all about
making amazing pasta sauces and humiliating your
friends in public. Like the video. It's got computer
games in it, as well. Another reason to like it. Internet. (SINGING) Sorted. [MUSIC PLAYING] For me, tomato sauces
are all about the balance of sweetness and acidity. We agreed that we'd try and
find a variety of tomatoes, each with slightly different
flavor characteristics, to get this balance. Oh, and tomato sauces
are also all about looks. So although we care deeply
about leveling up pasta sauce, Barry and I are all
about the aesthetic. And we're currently
talking about plates. The plan was pretty much to
get loads of tomatoes and veg and just roast the whole
thing off together. But to be honest, just talking
about it was pointless. The success of the
whole thing hinged on finding the highest
quality ingredients from our list in the style
of retro video games. If that works, that
is the perfect sauce. And it's going to
taste delicious. And more importantly, it's
going to look delicious. Wait. I got that wrong. That works. [MUSIC PLAYING] Borough Market-- one of the
largest and oldest fruit markets in London. The sunlight beat down,
searing my pink neck like a pork loin on a barbecue. I needed tomatoes. Lots of them. Classic flavored
and juicy beefsteak tomatoes; plum tomatoes,
low in moisture content, and therefore,
perfect for sauces; and cherry tomatoes,
famous for their sweetness. Meanwhile, Barry was in
charge of finding olives and the best bacon
money could buy. [MUSIC PLAYING] I had my head turned by a
massive aubergine, a real game changer when added
to tomato sauces. I grabbed the most beautiful
bulb of garlic I'd ever seen and some fresh basil. Things were going well. Too well. And then Mike made me do this. [MUSIC - JOSH MANCELL, "CRASH
BANDICOOT THEME"] We didn't even need apples. [MUSIC - DAVID ARNOLD, "JAMES
BOND THEME"] [MUSIC PLAYING] I reconvened with Baz to S
that we had all we needed. [SPEAKING JIBBERISH] [MUSIC PLAYING] And we're back. And we have all
of the vegetables. This is one of the world's
simplest tomato sauces, yet-- Wait. What? I got snacking apples. Those are good apples. Cheers. Step one is as easy as opening
a ready-made pot of pasta sauce. Almost. Almost. Mm-hmm. So all we're doing is putting
all the tomatoes on the tray with the aubergine,
which we're going to cut up because it might not
roast in quite the same time. Couple of cloves of garlic,
some pitted olives, and a couple of rashers of bacon, all
roasted off at the same time, for, like, half an
hour, or 45 minutes. That's quite a lot of stuff. Mate, it will cook down. Still going to
put bacon on that. Yeah, drizzle it over. Over the top and all
the fat kind of just-- Tsssss. Yeah. Nice. Good drizzling skills. What dictates a good drizzle? That's too much drizzle. Sorry. Salt. I forgot that we're
having chili flakes. Do we have to add it now,
or can you add it later on? I reckon that you'll
probably get more flavor if you add it now. Right. So we're now going to stick all
of this in the oven for about half an hour, maybe 40 minutes. At a high temperature,
because it has to blister, it has to cook, it has to
boil down and go crispy. Now, usually when
making a tomato sauce, you have to think about
the flavor triangle. And I always make sure I chuck
in a bit of balsamic vinegar. But if you want
to go a level up-- Oh. --you can do a gastrique. Let's hear why you want that. I don't really know
what that word means. A gastrique is vinegar and
sugar reduced down together. It's acid and it's sweet, so
it just balances the sauce. It brings the flavors out. Very delicious. Cooking sauces is all
about a balancing act, and a gastrique-- That's true. --makes so much difference. Don't lean over
that and breath in. [COUGHS] Oh god. James, you know how
earlier on I was describing the perfect pasta? I've got it. No, you were
describing an option. I got my perfect pasta. Should we let everybody
in the studio decide-- Or? --or would you rather
we Instagram it? Oh, Instagram stories. Yeah, I'm going to say stories. While we were having
this argument, the gastrique has finished. And this is what
you're looking for. It's kind of syrupy. See, it's just got a
little bit of body. So just a really quick one. James and I trying to
decide which is the best pasta to use for today's lunch. Can you help us decide? Forgot you were there. Now that we've tasted
that, we can all see going with the old gastrique. [MUSIC PLAYING] Shells. 51%-49%. I have gone off piste and
added cream to the sauce. Just a dab? Just like a tablespoon. Because I just thought it needed
something to bring it together, I guess. All right. My pasta going in. Sauce. Yeah, we left a little bit of
starchy water in the bottom because it just adds a
little bit of a silkiness to the sauce, and it loosens it
a little bit, and it needs it. And obviously, it
seasons it again because it's got
lots of salt in it. Time to plate up. Little bit of basil on top,
and take it to the boys. You are so you're
pleased with yourself. Plus it's a team effort. Yeah. Yeah, sure. Yeah. [MUSIC PLAYING] OK. Jump in. Start with your basic. How basic is this, James? This is about as
basic as it gets. This is chopped tomatoes
with some herbs in it. And tomato ketchup. You put ketchup in it? Well, we absolutely
leveled it up. Listen, if you want me to talk
about it, I'll talk about it. Tomato ketchup is
actually pretty good for adding some sweetness,
adding a bit of depth. Mm. It's good. It's great in a
sweet and sour sauce. Yeah, I'm not going
to not enjoy this. It's good with the chili. There is nothing
wrong with that. That is still a level
of scratch cooking. And it's still really nice. But get your mouth
around these babies. Yeah. Send it to me. So this was inspired by
our wonderful pastas. We wanted to get
a tray and fill it for the fully delicious flavors. It roasted off at the same time. You know, what I like about
that is it's got layers. And it tastes different from
when you put it in your mouth, to when you chew it,
to when you swallow it, and then afterwards. Layers. And it tastes better
not on the table. I haven't quite got
used to my eating yet. You know, in front of a camera. Well you've got-- you
haven't admitted that-- We just cut, but
Jamie was just saying how he was doing an excellent
job of eating giant shell pasta. And what you lose
in vibrancy of kind of the caricature, cartoony
kind of tomato sauce, you more than gain a flavor. Like the sweetness of roast. But also, the charred aubergine,
the burnt bits give it, kind of, like, a proper roundness. So what do you reckon? Is it a level up or game over? I reckon level up. I think it's absolutely
level up for me. But not for-- A vegetarian-- Right. --wanting a tomato sauce. But for me, that is
absolutely amazing. What do you guys think? Do you think we leveled it up? Let us know. Also, let us know if you've
seen all of the game references from this video. And comment all of
them down below. Yeah. And then, we've
done ham sandwich. We've now done tomato
sauce and pasta. What's next? We need your suggestions. We're shaping the next
episode as we speak. So head over to the club,
and tell us on the forum. And if you think we've
missed any call to actions, comment them down below. Give us a like. We love making these
videos because we can squeeze as
many computer games into the video as possible. How many did you spot? Also, make sure that you
get on the forum-- details down below-- and comment
down below with what we should level up next. But until then, we will
see you every Wednesday, every Sunday, 4 PM. We're always here. Come back on Sunday. Good one. As we mentioned, Sorted is
just run by a group of friends. So if you like what
we're doing, then there are loads of ways that
you can support us and get more involved. Everything you need to
know is linked below. Thanks. And we hope to see you
again in a few days. [BEEP] Good morning, everyone. I am Barry, and this is Michael. It's 4 PM. Oh, yeah.
