SPAGHETTI BOLOGNESE Recipe Relay Challenge | Pass it On S2 E7

hi everyone this is just a quick reminder that cooking to the beat is now available for 20 pounds if you want to get copied all the info is downstairs now it's amazing to see the recipes that you guys have been cooking from cooking to the beat keeps me us the great work we absolutely love it now as we enter another three weeks of lockdown here in the UK we thought we'd cheer you up with a super sassy pass it on that we filmed earlier in the year enjoy I don't know what to do [Music] as annoying amiable for hiding these what's going on here this is a jump once but this this should be really obvious oh dear oh dear buongiorno welcome to Fitch kam I am Jamie and this is Michelangelo and if you're Italian and are offended by that then I just switch off from this video altogether these are the best days for the audience janice reveal all Oh dad okay Janice what you got for us today fast up the order due to the community's interest in Jamie's recent facial hair crisis I pass it on order will be determined by your ability to grow facial hair from most to least you decide I would say that these two have thickest follicle groupings is definitely going down here cuz give me I'll go first a lot this is taken 33 years I've never shaved yeah do we actually feel today you will all try to cook the same dish that dish will only be revealed to the person going first here you go this is gonna be five believe it - please let's do this right we can do this I'll be back in 4000 I'm gonna go forward bits Janice told us that we're gonna do spag bol which i think is really great at first I've got to do a no waves in Italia sofrito Spanish carrots onion and celery and I feel like we probably all coke Bolognese in very different ways that is pasta on the table there is also flour and egg yolks I leave out to barek we can work that out James has trust issues in that he clearly trusts Barry too much I'm also heating up the pan because I want to start with the pancetta I always put chopped tomatoes in it's that traditional also traditionally what goes into a polonaise is a lot of time as in ours and we have 50 minutes I think also a lot of people put in red wine and I've chosen white wine but I'm trying to do right now is get pancetta crispy get all the veg prepped so that Barry can just come in and start chucking things in and getting it cooking notice some bread on there so maybe a nice garlic bread would be good I feel like that's got Jamie all over it I always make spaghetti bolognaise very regularly I always take under an hour to do it I know it's not right I just want people to know that I do respect it but also spaghetti bolognaise is such a great midweek dish if you do it in under an hour I don't see how anybody could not understand that this is a spaghetti bolognaise by looking at that table and these ingredients I've got the carrots onion and celery on two and a half minutes oh my goodness okay so what I've done for Barry is at is get the two minces so there's pork mince and there's beef mince I think that's really important the court mince will be really fatty ah I should definitely put water on for the pasta it'll need seasoning and if Mike doesn't get a pastor on we do not have a dish I wanna have a minute right I'm gonna get some more ingredients so that I can kind of like steer Barry on the right there it's in a bit more you can do whatever he wants and but I hope he uses milk tomato puree and beef stock and worry I think it's handsome a seraph salt it might change completely by the time I get back but I think we're going to end up with something delicious is it the spaghetti bolognaise I'm going with myself eight it's time for Barry don't mess it up all right a lot of neat going on something looked Italian so called mirepoix that would be a sofrito berry we're doing some sort of Stewie sort of thing you're doing that we like a shepherd's pie water what's that waterfall what can we be in the water because they're potatoes for right to create a kind of a mash topping what we doing the clues wise on here there are no potatoes I really hope this is bolognaise I'm committing it's not screaming at me because this isn't here I thought James I made this be obvious take won't calm down Barry I'll make polonaise all the time at home just make it like I make it at home well let's try the beef on it I'm gonna leave the pork out because that's not what I do so what can I do in my time we go half my time left it also is today there some red wine need some red wine red wine right come on fire who else I can do make some garlic bread that's why I do who's next to me Jamie he'll know what to do going in at least it needs more meat that's important as well then got all of it I've now committed it's gonna be a delicious bag bowl that's for sure whoever like I should have been a spell in the first place I don't know I've just committed so I'll support cooks off on their deglazes power with a red wine I'm gonna add some herbs to my pork mince go in in get it in Barry get in these so in put pork in its most of kurasia in I'm not sure if this is traditional I'm sure there are better ways I've left the hop on of course he has I only give myself a nine as long as this is a a spaghetti bolognaise Jamie what relations what are we making what we make him Oh spaghetti will make you spaghetti bolognaise how long have we got left half an hour how is that going to this needs to be on and going now so we've obviously got some mints going on in there there's what's it called when you have a a thing with the onions and the celery and the and the carrots it's called her at the freetown we've got one of them some people put milk in there polonaise don't they because that adds a really nice creaminess so let's add that in that'll be great how much who knows that much names red wine wonder if there is any red wine in here already but if just in case there isn't a lot that I'm gonna be able to do that because that needs to cook so what I can do instead start some garlic bread Loven um so James had to get all the chopping out the way for that it's really annoying me what it's called what's it called it's called up at the frito it's called when you chop the the onion and the celery and the carrot and you put all of that it's the freetown it's called a that's a frito it's called ER at the frito almost got it now I'm just gonna spend the next six minutes making garlic bread and thinking about what it's supposed to be called because it's called a I don't care anymore so John this is there any chakra on the microwave for 10 seconds but yeah sure cuz that's in my job description Thank You Janice my sweetheart I'm sorry what Oh Janice I am such a fool I'm about to feed him that butter through every one of his orifices [Music] she will always be my sweetheart I'm getting 850 an hour for this no matter where we cool she's got a minute left right let's get this yeah like this yeah I've given up on spreading Kizzy I'm running out of hot time ah my score is seven point seven seven oh my I'm already nervous okay we have a bubbling mints nothing in the oven butter garlic bread we're making spaghetti bolognaise right 20 minutes I assume that that's gonna be garlic bread so that just wants to go in what can I do is this like the remanence of some snacking bread that can't be touched cuz that's just got a bobble away I think I'm right this has to be spaghetti bolognaise sodor I want to do this now oh right just act yes oh no I didn't check with that assaulted no not at all and if there's one thing I've learned from working with chefs is that if you're gonna cook pasta you need to cook it in almost seawater saltiness right bubble away please I have no idea what's going into this there's there's a mirror pot Oh Italians will hate me for saying this I would chuck some Worcester sauce or something to get that umami sort of depth into that is that a job for ever's though I've done nothing so we've got garlic bread there garlic bread seems a bit rainy thick what should i do what should I do good old Mike ever dependable in a crisis ah I don't want to do a veg I I know what I'm gonna do I've got an idea okay whoa I'm gonna have to be quick right okay ah I should have thought about this earlier so what I'm gonna do I love the idea of a bread I'm not in love with the idea of doing garlic bread what if I did like a bruschetta mix and for that I've got blanch some tomatoes basil do we have any battle yes hot water I'm gonna say cross-hatched put little crosses on the tomatoes because it'll make it easier to peel the skin salt loads of pepper really good quality olive oil in there balsamic vinegar it's normally I'd put some garlic in that but I hope that there's enough garlic in there and let's get these out to these I'm hoping this will give that there's enough to go on I didn't get as far as I wished I would have liked to have finished this but I thought about it too late I'm going to score myself for it so I didn't really it is literally up to bed now right it smells and looks like we've got speck bowl on the go what else we got some ciabatta it's nice and crispy this is very fancy I think someone wants to do tomato concassé with some tomatoes into boiling water but then it we need to drain into ice-cold water I wonder if we've got that and all the time for that a bold dish to try and get done in this amount of time and a drain our pasta I think this was a lovely idea but I just don't think the time left we've got the time to do that so instead let's do what they were aiming to do which was get rid of the wet bits a little bit of that with our tomatoes so far it's a pretty good team effort this is bubbling rapidly I think we're pretty close if you are cheating with a regu you're not cooking it for hours and hours and hours and a couple of other things you can do to add in extra oomph of flavor again the people of Bologna will probably wins but I love putting anchovies into meatballs it gives it not a fishiness but an umar meanness tell you what that's not bad at all the classic volun A's we're the technically wouldn't use much meat ragu kind of the version you get around the rest of the world tends to be more saucy and does use spaghetti a little bit about sauce just to find it all together the pasta is well-seasoned should be just enough to kind of coat it tell you what be nice some parmesan and a plate even that is a generous portion take some of this garlic bread now whack some of this tomato on there sorry whoever wanted it you can say let you down plume with the battle couple of those enough trying to pour ourselves a glass of wine a bit of a mess but one hell of a team effort I think I'll give myself I eat to it the season it stir it do it are we hungry yes yes kapow is actually meatball sub no it's forgettable away number one we made the right dish yeah tick spaghetti bolognaise sheet star with awesome garlic bruschetta there's a lot of ways we could have gone so I tried to guide us in hindsight I feel like maybe I should have like grated up all the sofrito sofrito called a mirepoix should we try it oh wow like cheers cheers Cheers [Music] that's that's a pretty good pot name it is rip some bruschetta okay well cool there is just enough garlic on that whoa so another tip is if you have time and this situation probably not just to soften the garlic in the bathroom heat up or to roast the garlic is gonna take away raw garlic edge first one that I was really borrow those it'll be bland yeah wet me too I would be happy if I'd cook that in two hours myself at home it felt like we worked as a team yeah and it was like for the first time coming in and seeing some bread out but then a hot pan already boiling it was that someone are considered what's good person coming next yeah and that felt like a new experience for me all right James would you school yourself and what would you score this a pass or a fail I gave myself an 8 houses it's very delicious I gave myself at nine I didn't screw anything up so I couldn't pick any points off myself so oh you start at ten and then take them out is a real insight to how your brain works either way it's a part I gave myself a seven point seven seven and on the cross as a part great I gave herself a four because I mostly spent it panicking and then I dipped some tomatoes in hot water but I would definitely class this as a pass you also could put 50% of it on at the right time which was a pastor in world season water and you're being lovely evers but I put some pasta in some water I thought I could brought it together so I gave myself an eight but collectively I think we all did probably higher than that and I'm definitely a pass it's our first five way pass anything you have it you did that yeah let us know how we did in the comments ranked us from best to worst and please send us more themes more recipes for us to have a crack at next don't ever have it a crack oh no crack a joke yeah what's loud in self like apples apples we've also built the sorted Club where you can get tons of foodie inspo using the packs midweek meal app discover and share restaurant recommendations using their eat app listen and contribute to our feast your ears podcast and send us ideas for new cookbooks you'll receive throughout the year check it all out by heading to sorted Club [Music] and now a blooper I was more worried about screwing it up but I was getting it write it up with I was more worried about the screwing it up than I was about getting it right and they two separate whatever anyway English is must be sorry bad sorry sorry it's no it's not fair and you know

Channel: SORTEDfood

Views: 995,425

Rating: 4.9706793 out of 5

Keywords: pass it on sortedfood, pass it on, recipe relay, sorted food, cooking fail, pass it on challenge, sortedfood pass it on, sortedfood challenge, pass it on s2, pass it on sorted, recipe fail, spag bol pass it on, spag bol, spaghetti bolognese recipe relay, spaghetti bolognese, spag bol recipe, pass it on sortedfood 7, pass it on s2 e7, sortedfood janice, sortedfood sassy, recipe challenge, sorted food pasta, recipe video fail, sorted food boys, timed challenge

Id: 2GwKiXiEuRU

Length: 17min 0sec (1020 seconds)

Published: Wed Apr 22 2020