- Hello, everybody. Welcome to this very special video. It is my 10-year anniversary on YouTube. Saturday 17th marks 10 years
from when I posted a video of me trying to cook spaghetti bolognese. Have you seen this video? - No, I'm just looking at the camera because my head's cut off,
I'll stand on my own back here. - The height difference
is gonna be a bit tricky in this video. I posted a video of me trying
to cook spaghetti bolognese, age 19, about to go to
university and live by myself, and I needed to learn how to cook. Now I'm 29 years old and I
have a husband to cook for me. Who just so happens to make
a mean spaghetti bolognese. So that's what we're gonna do today. In honour of that first
video, we're gonna do a 2021, 10-years-later version. Anything to say about my anniversary and spaghetti bolognese? - Congratulations.
- Thank you. - And we're gonna make
spaghetti bolognese. I don't know how traditional it is. - Yeah, but the one you make tastes good, it doesn't really matter. - The sauce base is,
basically, if you can get it tasting like beef and tomato,
you've had some success. And that's basically what we're going for. - There we go. So, normally, I leave Dan
to make his 'spag bol' and he'll, like, prep it all and then it will, literally,
be simmering for hours. But, today, Dan is not doing anything and he is instructing me
and I will be doing it all. It's mostly chopping and I love chopping. Before we get into the 'spag bol', I completely forgot to
mention in this video that, on top of all of the fun videos I'm making for my 10 years on YouTube celebration, I'm also reopening my shop. And so, I have got a
whole bunch of old merch from over the years. You may remember the "Do I
look like a slut?" Poster, the "Drunk advice" poster, some Banging Book Club stuff, lots and lots of cool stuff. Oh, the Linda Blacker
photos of me in my underwear and my stoma, hm, hm, hm. Everything is 50% off to celebrate, if you use the code SPAGBOL. You'll get free shipping,
international, anywhere, I don't care where you live. And then I've also created mystery boxes if you want to get a bunch of stuff and it will be a bit of a surprise. Okay, back to the 'spag bol'. Right, shall we begin?
- Yeah - You can tidy that up and
I'll start chopping an onion. - Yeah, so you're gonna want
onions, celery, carrots. - Do we have celery?
- Yep. The ratio is two parts
onion to one part carrot, to one part celery. - But you don't weigh them,
do you just eyeball it? - Yeah. Depending on the size of the
onions you can do one or two. I don't even know if
people are gonna be like, "You do a terrible job of it." - Oh, you're worried that
people are gonna judge your spaghetti bolognese? (Dan chuckling) I can tell you now, it tastes delicious. There's nothing wrong
with it, don't worry. - Self conscious.
- Aw. (instrumental piano music) - Oh, and pro tip, get a pan
on now, start heating up. This is a cast iron. I think the yanks called
it, like, a Dutch oven. And then, 'cause cast iron
takes a long time to heat up. We'll just start that here, now. 12% mince, you don't want
the really lean stuff 'cause fat is flavour. - [Hannah] Fat is flavour.
- Some celery. - So, you're worried about
people judging your recipe, I'm worried about people
judging my cooking and chopping skills. - And some carrots. Might add some mushrooms as well 'cause we've got some mushrooms
in the fridge to use up. - That's more umami. - Hannah, never peels her onions enough. - Feels so wasteful. - It's not wasteful if you're
getting rid of something that doesn't taste good. Think of it that way. - I think it's fine. Oh, it's happening, I
was doing so well, argh! Right, what am I chopping now? Carrots and celery?
- Yep, peel your carrots. - I love peeling. So, we basically want
half the amount of carrot and celery to this.
- Yeah. - I can't say if my chopping
skills have improved over the last 10 years,
but my taste buds have. - Have they?
(Hannah giggling) Are you basing that on the fact that you eat black pudding now? - In the video, in that first video, I, at the beginning,
started by listing off all the foods that I do not like to eat. - Really?
- Yeah, I'm like, "I don't like carrots",
no, no, not carrots, I like carrots. "I don't like tomatoes,
I don't like mushrooms, I don't like aubergine" And I think, out of those three, aubergine is the one that I'm
still, like, not a fan of, whereas mushrooms and
tomatoes I can do now, in certain contexts. Celery!
- So celery, pick out a couple of good stems. Just break them off,
give them a little wash. How's our pot doing? That's nice and warm. So in fact, before we cut celery, we're going to start
browning off our mince. - Brown the mince, I need oil in there? - No.
- Dry? - There's plenty of oil in the, there's plenty of fat in the mince. We need to, you need to, (Hannah laughing) Need a... - I like that. (meat sizzling) - Don't break them up too soon. - Oh right, all right. So what am I doing? - You'll turn it into
mince moosh at that point. - Okay.
- We want to keep some of the texture in the mince so just let them just
cook out (indistinct). - All right.
- So top tail, split down the middle. (peaceful music) - Celery's one that I never used to like, honestly still don't like,
except for in your bolognese. - See, we're all ready to mince here, 'cause we start getting
some fat rendering out. Oh, and important...
- Salt it. - [Dan] Pinch of salt and
a little bit of pepper. (Hannah laughing) - [Hannah] Showmanship that. - I think, yeah, we're
starting to get some, hopefully the bottom is just
starting to get some colour so we just need to pull the mince apart but we want to try and keep
the strands roughly together. You don't want to turn
it to mush, basically. Cool, so then your celery
can go in your pot as well. You're gonna need that. Now we're just kind of
waiting on the mince, really. - Okay, so during that little break, our beef mince has cooked
out and we boiled the kettle. That's basically what's
happened, now what? - [Dan] So in a moment we are
going to transfer our mince into a separate bowl, and then we're going to cook off of it. Just tip the mince out. We're then gonna --
- Yay. - have a little bit of
terrible olive oil in there. - Oh yeah, sorry, I got the
cheap stuff and Dan isn't happy. - Let that olive oil just pick
up that heat from the pan, the pan should stay nice and hot. And then we're just going
to go in with our veg. You want this at like a medium heat. You don't want to cook it too fast because we want to give our vegetables loads of time to really soften 'cause that's what's going
to make it nice and sweet. (Hannah shrieking)
- It spat at me. - [Dan] So I'm guessing it's hot then? - Yeah, so should I put 'em in? - [Dan] Yeah.
- Okay. (loud sizzling) - [Dan] Right, good pinch
of salt, in with your spoon, and give that a mix. We're going to get all the veg coated. - Now what? - [Dan] And this is going to
cook out for 10 to 15 minutes. (relaxing music) Don't put a lid on it just yet,
because we want it to cook. We want the moisture to
come out of the vegetables. We don't want to stew the vegetables. - Okay, voice of God.
- Welcome back, to spaghetti bolognese.
(Hannah laughing) So it's been like 10 minutes,
our veg has nicely softened according to Hannah.
- Yeah, it's softer, - [Dan] Softer, how soft?
- than it was. - [Dan] Give me a small
piece of carrot to feel. - Hot potato, hot carrot, ow, fuck. - [Dan] This is half cooked, yeah. (Hannah laughing) - You burned me. Okay, so now what? - [Dan] Better put some more salt on it. - It needs some more salt. This is the bit that I'm
bad at, is like flavouring. - [Dan] Yeah, give that
a little stir, okay. So now we we're going
to add is a little bit of our tomato puree. We have veg. Veg as you can see, has chunk. - [Hannah] Was it the
passata mix or the puree? - [Dan] No, so you're going
to add some tomato puree, a good squeeze, that's the best
measurement I can give you. I'll tell you when. A little bit more, that'll do. - Okay, this has been
cooking for a minute. - [Dan] Right, cool, so now we're going to add some red wine. - [Hannah] Oh! - [Dan] So we want to
deglues the bottom of the pan with the red wine, you want about 100 mil, sorry about that. - I don't know how to eyeball 100 mils! - [Dan] Just cook it instinctively. - Oh, no, no, no, is that 100 mils? - [Dan] No, that's not 100 mils. - [Hannah] What?
- It's like 25 mils. Get it in there, get it
in there, that'll do. Okay, so use that to, like, clean the pan. - Oh, ooh, oh my God, yum
(Hannah sniffing) - [Dan] You want to
catch all of the flavour, for those who are interested this is a random bottle of wine left over from Hannah's book launch.
- Two and a half years, no, one and a half, almost two years ago. - [Dan] So what we want to do now is get rid of some of
the alcohol in that wine. We want to get rid of the alcohol now, 'cause when it comes
to actually cook it off we're going to put the lid on, How do you think it's going? - So far, so good. If I were to recreate this again, myself I would need measurements
and timings, please. How much tomato puree was that? How much red wine was that? Honestly, no idea. I would just have to get a
fresh bottle of wine every time. And just do up to the label. - [Dan] Cool, so this is simmering. - [Hannah] Yeah. - [Dan] So we just boil any alcohol off. - Oh, I feel like I should
also mention that the video from 2011 of me cooking
spaghetti bolognese, it's on my other channel, Hannah Witton. That's where the 10-year anniversary is. This channel that we're on right now, only been around for like two years. But I've been on YouTube for 10 years. I'd also say that video is now unlisted. My patrons have access
to a whole playlist. I think it's like over 100 videos on a playlist of old unlisted content. - [Don] Now what we can do,
so we can add our mince in. - Now?
- Yeah, add our mince back in. So mince back in, do you know what? The order of this stuff, you could probably really
do it in any order. As long as you add the tomato paste before you add the liquids, just so you can cook it off a little bit, it really doesn't matter. So then what we can do is
we can add in our passata, - [Hanna] The whole thing? - [Dan] Yeah, if you prefer, you can use tinned
tomatoes, work just as well. - Starting to look like bolognese. And then do we do the thing where we fill this up with boiling water and then --
- Yeah, so you know, that's like 500 mils. So I use the stock pots. I think they taste a little
bit better than the stock pots, than the stock cubes, sorry. (Hannah laughing) - He's talking about these. - [Dan] So you can chuck
in one and a half of them, actually, just chuck
in two, it'll be fine. - Flavour! - [Dan] Just chuck in two stock cubes. It tells you dissolve them beforehand, but what's quite nice is I
find with these stock pots is they melt anyways. So if you just chuck them in solid, - Oh my God. - even if it's pretty dry,
you can actually put them in and then add some cream in
and you can actually get some pretty nice flavour and it's easy. - So this whole thing?
- Yeah, just be careful, don't burn yourself. Ow! - [Dan] Give it a stir. And then this is when you put your herbs. I think we'll use some dry bay leaves, fresh basil also works, oregano, any green herb really you
can put in this will be fine. - [Hannah] How many, like
three, four, five, six? - [Dan] Chuck in life three. - [Hannah] Nothing else? That's literally the
only herbs that go in? - [Dan] Uh huh, and then
all we're going to do is now let it cook for I
would say minimum two hours, gold standard, like four. And then what we want to do
is get it up to a simmer. We'll put the lid in, drop
the heat down a little bit and then let it simmer for
however long we want, really. - Until we're hungry. - [Dan] All you want
to do is just check it every 30 to 45 minutes. - Fantastic. - [Dan] Oh, but what you should do is just taste it now.
- Oh yes, boss. This is the other part of cooking that I'm terrible at, I never taste. - Shall we taste it? Have a little taste now. - Fuck me. - [Dan] Taste horrible, don't it? - Yup.
- Really horrible. (Hannah laughing) - We'll see you in, wait, what time is it? It's like 3:40 now,
- We'll probably give this three hours, I think.
- Yeah, we'll be eating, yeah, that means we'll be
eating at, like, half six. See you then. Okay, great. It is three hours later and it's ready. Is it ready? Have you tried it? That tastes good, tastes
like (indistinct) more. - [Dan] Tastes a lot
different to what it did three hours ago.
- Yeah, for sure. Okay, kettle's boiled. How do you do your spaghetti? Do you like make sure that the
water in the pot is boiling before you drop the spaghetti or... - Yes.
- Okay. - [Dan] Why would you not do that? - Don't know.
- I didn't realise there was another method
of doing spaghetti. - Basically every time I do pasta, Dan complains that it
wasn't salted enough. And then the next time I go and do pasta, I like put in way more
salt than I normally would. And then Dan says it's
still not salt enough. So how much should I put in there? More?
- More yes, it should be salty like the sea. For Passover recently I put
in, I made my sole too salty. (soft slurping) - Yeah, it needs more salt.
- Okay. That's quite salty enough now. - Yeah, perfect. The rule is, it's salty like the sea but you don't actually
want it salty as the sea. You want it salty as
your memory of the sea. - I don't know, I've
not seen the sea, Dan, in over a year. Oh fuck me, that's salty. Oh my God.
- Yeah, you will reject that. That will kill you. (loud spitting) - You swallowed that,
are you going to die? - You'd have to drink quite a bit, but you drink some more and it kills you. - Yeah.
- We have achieved a rumbling boil.
- We have. - [Dan] Pasta in.
- Pasta in. - [Dan] Dry pasta, nice and easy. I would recommend fresh pasta. Why did you not put
that in the correct way? - What is the correct way?
- You grab it, and hold it down, so it lays
in a spiral on the bowl. - Oh!
- You can't do it now, it's already floppy. Let me see if I can demonstrate
with slightly done pasta, excuse me.
- Okay. - [Dan] If you have your pasta like this, and you're holding it and
then you just drop it, it'll lay out in a spiral. You give it like a slight
twist as you drop it and it will (whistles) around the edge. - Okay, you could've told
me that before you saw me just emptying it in.
- Unfortunately Hannah, as often, I've overestimated you. (Hannah laughing) - I honestly think that sometimes one of the things I'm lacking
is a bit of common sense. All submerged. Okay, right, 10 minutes. Then we get to eat! My gosh, this is heavy. I already have the colander in the sink. Ow!
(Hannah gasping) - [Dan] How did you hurt yourself? - [Hannah] It splashed back up at me. - [Dan] Just give it a little jiggle, just get some water out. And then plating, tongs! - Tongs? But I thought with the pasta -- - No, Hannah you tong it, give it a little twist as you, and then twist and let
it fall onto the plate. No, not, what...
- I couldn't twist my wrist any further.
- Couldn't twist. And then go back to the plate, and then let it just like... - [Hannah] I don't know how,
what I did was any different. - [Dan] No, it wasn't. - Why are you looking at me? - Just the way you throw it onto a plate. - You're making me so nervous. (upbeat music) Okay, dinner is fucking ready. So this was a bit fun but also I do want to get
reflective and introspective about being on YouTube for 10 years. So if you have any questions about that then please pop in the comments. I'm going to film a Q and a,
which will be out next week. - How did you do, Hannah? - Honestly don't know. - Did you make a delicious bolognese? - Well, I already know
that it's not the best because Dan tasted it and
said "It's not my best", as if it's yours, and also that it's shit. - It's still delicious though. - Yeah, that's good, but you're right. It's not as good as the ones you make. And I don't understand why. - I don't know,
- 'Cos you made this. - I think it's confidence. Why doesn't it taste the same? - The ingredients can tell. Really, the question is did
you make a better bolognese than you made 10 years ago? - Oh yeah, for sure. Took me long enough. - I don't even know, what
was the recipe 10 years ago? - I put courgette and aubergine in it. - Were you just following
a BBC Good Food recipe? - No, I was just like copying what I had just remembered
seeing my parents do. - I mean, to be fair, you can
chuck anything in the sauce and it will be fine.
- Yeah. - I mean, the only thing I'm
always very confused about is when I see vegetarian bolognese. Because to me bolognese
is very much a beef sauce as much as it is a tomato sauce. You know what I mean?
- Uh huh. - But otherwise,
- I'm sure there's some good substitutes out there
but I cannot afford them. Okay, thank you Dan.
- You're welcome. - Thank you for watching. I'm so dark in this shot,
you can barely see me. Hello, thanks to Dan. Thank you to you, thanks for watching. I'm going to have dinner now, bye.
