@@XZagatoX I guess it depends how you look at it. If you are expecting a traditional bolognaise dish then it’s far off. I’m sure it tastes decent though
Hahaha 😂😂😂... It wouldn't be a Greg'o signature Spag Bol without the "Dick n Balls" pasta.... Lol Guess who shops Novelties. 😀 And t'murra the leftovers taste even better 👍🤤
Great sauce grego, just missing some red wine and bacon for extra flavour. 🤘🤙.. lmfao nice pasta choice mate nothing like getting some mouthfuls of "pe**s" 🤣😂 thats definitely one for the missus to get in her gob.
salt the water not oil... i've never sticky pasta... the reason you get that is because you have little water.. you need big pot and the water to taste like the ocean. gives it room to dance in the pot.. finally sauce and pasta go together and mix mix mix.. then plate
I didn't even notice he put oil in the water. 🤷♂️🤦♂️ as the italians say "its gotta be salty like the sea" and that's how i do my pasta well maybe not that crazy but enough to taste the salt in it.
The nutmeg and anchovies are an interesting twist, although I do put nutmeg in my bechamel sauce for lasagne so I reckon I know what to expect there...the pasta is another story... Think I'll stick to the regular kind 😄🍻
I like the use of different stuff in spaghetti Bolognese but I always use curry powder also it makes it the greatest ever and when the pasta is drained I add butter to it and that's my butter part of it,love your vids as only new to this channel and loving it👍👍👍👍
Greg i've been a long time viewer and you always cheer me up just a tiny bit when i see you eat and cook the most random things on earth (still tasty though). I just never really knew if you were straight or gay, honestly. Still don't know for sure to this day.
Which is it!!! Will I not notice the anchovies or will give then a great flavour. Will I know they're their or will it taste fishy! My God Greg pick a bloody lane!!! 🤣 Seriously though as a chef I can say you're doing pretty good. There's a lot of things you do well and some that are 🤪. Olive oil doesn't really help your pasta. You need a large pot and more water than you think. You probably get good results because you don't overcook your pasta, which causes starch to release making pasta stick together. Putting oil in your water actually coats your noodles which prevent the sauce from sticking to the noodles. Try no oil, lots of boiling water and draining at a good time. Then toss your noodles into half of your sauce while keeping the other half to garnish. You'll thank me later.
GregO Mate! You can't call it a "Bolognese" without a white wine and cream reduction in the sauce. What you have there is a meat sauce my friend! Cheers.
Wouldn't it be hilarious if the Australian Embassy in the USA stole this video from you for their website too? The pasta does have a bit of an Australian look about it. Try adding some Vegemite to the next batch and they might just pick it for their taste of home food page.
Ha ha ha ha ha ha!! ........ Stupid!! 😂😂😂😂 Old GregO has done a hundred SpagBowl videos. I was wondering why he was doing another one, until I saw the pasta! 😂
Anchovy paste or a few ground anchovy fillets are a good addition to pasta and pizza sauces. They add a nice saltiness and you really cant tell they are there.
that's very yummy yo and enjoyable especially guarantee by grego's kitchen exclusive.. btw, yesterday was my birthday and i wish you to stay healthy and have a great future life..
You got Samantha Stevens at ur joint 🧅‘s and 🧄 🪄 chopped ! 😜😂 Love spag bol but I seive the meat before I add the sauce lol Each to their own . 👍 Oooooo and eatin abit of doodles noodles 🍝 😜😂🤣 Cheers GregO
Oh Greggo. I love your video's, but this one made me sad. My family is Italian, though all through your video I could hear Uncle Roger's voice saying 'No, no, no, what you doing, haiyaaa, my ancestors are crying' lmao.
Good tip for ya grego. When pasta is cooked, tip some sauce in the cooked pasta bowl and mix sauce and pasta together before serving. Gets the pasta full of the sauce.
