Reacting to 'Spaggy Bol' by Former Royal Chef: A Disastrous Bolognese Reaction! 

Yes, they probably never ate spaghetti

As vincenzo said... porca miseria.. if they have eaten this dish

No. And the queen notoriously never liked garlic. This cook is a fraud.

I dont think Vincenzo is a good enough chef to be criticizing people like this

I don’t think so 😂

Every time I see pasta made before the sauce I'm always thinking "that's pasta's about to get killed isn't it?"

Fooyoh !!

@@torilessIn the words of Uncle Roger 😂😂

Ahahhaha thank you!!!

very true. at least we dont have to buy parmesan 1970's style anymore. This is why we watch Vincenzo!

@@victoriaedwards1220 Agree, at least we don't have to put up with that american crap imitation anymore :D

@joannahammond That was an April Fool’s Day hoax. But the level of ignorance speaks volumes

I'm sorry but English and american people are disgusting with what they doing to traditional European recipes

I prefer calling it an adaptation to the local palate.

I don't think my liver could keep up! Lol

😂😂

Haha, the Wooster sauce surprise was definitely a "mamma mia" moment! 🤣 Glad it gave you a good laugh! 🇮🇹😄

I love that sauce, it’s so bold and savory. I just don’t want it in my Italian cookery.

Worcester 😉 @@vincenzosplate

what wooster lol BOLONYESEEE lol @@vincenzosplate

It's Worcestershire sauce, ma che Wooster sauce??!!

So basically, how do Vincenzo dare to insult royal memories? Who do he think he is, the pope? 🫨

Spagetti comes from trees right. (old 1 of april yoke from uk)

and many fell for it back in the day too 😅

This is the royal family they can get any ingredient they want Jesus Christ use your brain

@39Zack, you’re missing the point. The guy’s channel is all about what he used to cook the Royal Family at home, with anecdotes and stories that link the food he is cooking to the Royals. I’m not a big Royals fan, but you can see from his channel that the Royals had a big input into how they wanted their “home food” cooked. He is simply showing us those recipes - to change the recipes for RU-vid would be factually wrong. He is not like Gordon Ramsey or Jamie Oliver trying to teach us how to cook, who deserve critisism if they get it wrong. It’s more of a historical record of his time in the Royal kitchen. That and the stories are his draw.

Ahahha me neither frankly! They should follow my recipes!!

Being born into previlige doesn't make one classy case in point Trump .

Well there was an American 1st Sargent that ate food at a mess hall that was cooked by British chefs. It was fish lasagna. Everyone hated it. And they had to risk their lives to get to the mess hall to eat it because of mortar fire. So that should tell you something about British chefs. Just saying. They were pretty pissed. 😁

@@vincenzosplate Be honest? I'm sure the recipe is fine just call it something else , English style pasta with meat sauce ?

Their British. They eat very simply & have to follow food rules

You nailed it.

LOL true but not necessarily a good thing

It's a great name actually - a half of a word by someone who can't pronounce full word for a dish that is half assed attempt at making Bolognese 😆

No one cares. He is a hack

@@jeanlucbergman479 OK, but if so, why not? Here's the thing. Chef Darren doesn't claim this is Italian food. And yet, the only thing I can get from Vincenzo is that he's upset that his techniques aren't "authentically" Italian, when Chef Darren himself says EXPLICITLY that what he is making isn't Italian food in the first place. So I sort of struggle to understand the problem. It seems to me this reaction would be exactly equivalent to Vincenzo reacting to a Chinese egg fried rice recipe (we'll borrow Uncle Roger's favorite), and getting upset because the person isn't using classic risotto techniques. Like, literally, I do not understand how that situation is different to how Vincenzo has reacted here. At no point does he tell us why Chef Darren's techniques result in a dish that tastes or eats poorly (beyond getting snobbish about his choice of tomatoes). Like, why exactly would this taste bad? So I guess that would lead to ask, if it's not necessarily a good thing to show people how to make a classic "spag bol" (which is not an Italian dish), then why not? I'd be interested in your answer, but I'd really love it if Vincenzo himself would properly address this at some point, rather than just perpetually whinging that anything that isn't what his nonna would make just shouldn't exist. For the record, I really enjoy Vincenzo's recipes and appreciate his approach to cooking and to letting his audience know how to make proper Italian recipes, but I think this "bit" that he seems to have developed for throwing a temper tantrum to recipes that aren't Italian and don't claim to be (even if they take cues from Italian food, which is not the same thing) are just "bad" for not being "Italian enough", is kinda grating.

Yep, all the veggies go in spagbol 😂

@@kerrycooper-dean4243 and the kids will eat all the veggies with a smile hehehehe

Haha, getting those picky eaters to enjoy their veggies, I see! 😂 Your secret veggie mission is commendable! 🥕🍅🧡

In Mexico we call white onions Mexican Onions. Much beloved for their mild, savory yet sweet nature especially when cooked. Carrot is nice and both when added properly as a Sofrito can replace the sugar many folks add even those in Italy. Tomatoes are fickle and sometimes need help or they will never taste right and be bitter..........or worse.

It is great, in small amounts in beef stew but never in Bolognese.

I bet it still tastes good, even though it’s not traditional. Italian chefs are purists like no others

​@@Sniperboy5551remember that, when I see a professional doing something, I assume he knows what he's doing. That's why many people use those videos as tutorials. Now, you can make your own recipe, as much as you want, giving it your name. At the same time, there are also errors you can't do, or people will copy them. Not mixing the sauce with the pasta before, just in the plate, is like putting ham and cheese on a dry slice of bread. If you toast them together, the flavour of the cheese and ham reach the now crunchy bread.

Flour or almost any starch will make a nice silky bit of extra to any sauce whether Italian, French, Mexican, Spanish, Chinese, Eskimo, Viking, etc. Funny my Sicilian side of the family adds anchovies (and lots of them) instead of Worcestshire sauce.

what i dont get is even if you just have average quality tomato and ground meat, you can make a much better bolognese if you follow the original recipe. much less ingredients. much cheaper. of course you have to cook for longer, but that's not really that expensive either.

❤

We definitely don't "all know". Most people don't even know Italians don't use spaghetti with bolognese sauce.

@@zauls. oh, everyone I’ve ever spoken to knows it’s a British version. Sometimes they don’t know they don’t use spaghetti for bolognese in Italy but that’s about it

As an Englishman we prefer turnips al dente.

@@PeteCourtier An englishman that hasnt paid his gas bill. ;) BTW Turnip is a rude word.

200 Michelin Stars, 7th highest in the world. Just because 1 chef who it appears once made some toast for the queen can't cook Bolognese (he really can't), don't tar us all with that outdated brush.

@@TheRobbieb1983 It's a joke. Have you heard of those or are you too young?

Not all the time. Some English people can actually cook well. Sadly there is a trend of overcooking veggies left over from days of old. Don’t forget even back in Tudor days veggies were for poor people. They haven’t appreciated a vegetable for a very long time. Their palates are still learning.

@user-eo1rq7fy9q Because the salt usually doesn't have time to fully incorporate into the dish. If you season in stages, you can control it better. It's a classical technique.

@user-eo1rq7fy9q You can do that, but you still lack control. It's better to season in stages in smaller amounts than at once in a big amount (less chance to actually put too much salt). Also think logically. If you season every component of the dish separately, you are gradually building flavour. It is a classical technique and any professional chef will tell you the same.

@@kronoss897 i agree, i salt as i go and at the last stage whilst cooking slow

I hear she hated it so much she would've had it banned if she could, and there was some beef with the Pope as well. Not sure if any of it is true but it certainly fits the royal image.

It was for Harry and William!!!

Yes the Queen Mum loved to drink blood, but never ate garlic you are correct.

😂😂😂

Thank you so much for the kind words! 😄🇮🇹 I'm truly passionate about authentic Italian cooking, and I'm thrilled to share it with you all! Grazie mille! 🍝👨‍🍳

Awesome thank you! Which one is your favorite recipe? :)

Except.............. What Vincenzo is presenting AND reviewing for us is perspective. You could in blissful ignorance continue to make Italian dishes the shit way, as he highlights in his reaction series. OR, you can take onboard his hints and tips, his Nonna or his guests on how really easy it should be, to actually do a damn good job. What I think he's asking/pleading with - is IF your're doing a shit job, please stop spreading it on RU-vid like its some gospel about how to do good Italian food🙄🙄

I was only explaining the context of this recipe. This has been a British comfort food for many years. This style of all edged Italian food got me interested in cooking. For over 40 years I have researched Italian food and practiced making traditional dishes successfully and also my own recipes using the Italian techniques, I don’t refer to those as in anyway traditional, just pasta dishes. I still make make a similar British spaghetti Bol as it is commonly known as because I was taught this dish by my aunt and her Italian neighbour.

Vincenzo isn’t criticizing the combination of pasta and sauce. He even praises the chef for clarifying it is not an Italian combination. What he is criticizing is the technique. Does being British mean you add Worcestershire sauce to bolognaise? Does it mean you should overcook your pasta? No. You did not learn those things from Italian immigrants. The fact that an American has to tell a Brit to stop blaming the immigrants for their problems actually makes me chuckle a bit.

I most certainly was not criticising any immigrants from any country. I was only explaining the context of this recipe. As this is a British recipe we can make it how we like, same as Americans/Italian Americans can add garlic to everything remotely Italian where Italian folks most certainly wouldn’t.

Even if recreating an old dish, there are so many things not well done: cook for a short time, not mix ragu with pasta, have the pasta sitting, not grating the cheese, low quality ingredients. For a home cook it's not a big deal but he was cooking for a royal family!

Thank you a lot my friend, I’m glad you enjoyed the video! Thank you as always for your support 🙏🏻❤️

Haha, you've got a point there! 🇬🇧 British cuisine can have some unique twists, like beans on toast! 😄 Different strokes for different folks! 🍞🍽️

Beans on toast is a thing here in Australia too. It’s great. Baked beans are different in the US though

Me too ahha

We have a king now

C’mon, the traditional recipe from Bologna is definitely better than this crap!

​@vincenzosplate are you still angry at the British destroying the Italian fleet at taranto😂

@@vincenzosplate Vincenzo, in the 1960s/70s UK when "spagbol" was invented (or at least became popular) only a few thousand people would have had an Italian recipe book and only a few more would have eaten anything approaching authentic Italian food. There was a handful of "Italian" recipes commonly available. Pizza (mostly Tomato and Cheese), Heinz spaghetti hoops, macaroni cheese (always with cheddar) and Spag-bol. Red wine would have been an expensive luxury item (we were mostly still drinking German sweet white wine if any at all). These anglicised forms opened the door to the world along with package holidays and cheaper European flights/car ferries to France. It was literally a different world.

Also the english speaking countries have this obsession that if little Timmy even so much as sees a wine bottle once in his life he'll become an alcoholic in an instant.

Ehhh.... I think he was joking! 🤦🤦

It's actually not true. 🙂 If it's a slow cooked dish and the alcohol has been bubbling away for over 3 hours, sure. But less than that and you'll still have alcohol in your dish. After 30 minutes, about 35% of the alcohol will still be there.

Fascinating tidbit! 👑🏰 I can imagine the royal family's unique tastes. We'll keep that in mind for future reactions. Any other royal recipes you're curious about? 🤔🍽️

Oh, 'Spag Boll,' the classic English abbreviation! 🇬🇧 But, yeah, kids and royal chefs might not be into the finer details like we are. 😄 Real pasta lovers know where to find authentic recipes! 🍝👌

I get it, comfort food has its place! 😄 But if you ever have the time, a slow-cooked ragu is a taste of Italy that's worth the wait! 🍝🇮🇹

​@vincenzosplate yeah people just don't know good food, if you don't know real good food you'll like anything, I too grew up with jars of sauce and dead spaghetti, and other poor quality random messes of various dishes from various cultures, I was used to them, never loved them though, they where okay, fine. The point is, by the time as an adult I came upon more authentic versions of several dishes, or atleast better quality self made, I started to love these dishes alot more, now I can't stand the jars of pasta sauce anymore, I think them to be absolutely disgusting, when I can't afford the best and most expensive ingredients to make an authentic Italian pasta sauce I'd rather just toss some good enough quality ingredients together to whip up a non authentic sauce then ever buy any of those disgusting jars ever again. Also you don't have to be Italian to consider some things like dying spaghetti a crime, I feel it's a crime to all good food lovers, also something I grew up with, here everyone does this, and I don't know why, to let everyone choose how much sauce they want with their pasta maybe? Like huh? Does anyone want to eat dry dead pasta without anything? I truly wonder who invented the idea that you serve pasta and the sauce seperate, because it makes no sense to me. Going to make a proper bolognese soon, following recipe from your channel, to taste what it is supposed to taste like, opposed to the disgusting jars, I'm so looking forward to it!

Grazie mille! Your kind words warm my heart. I'm thrilled to hear that you find the channel bellissimo! If there's anything specific you'd like to see or learn, just let me know. Happy cooking, and thank you for being part of our culinary journey! 🇮🇹👨‍🍳✨

Ralph Kramdon's wisdom: sometimes, it's best to expect the unexpected! 😄👍

The German Schmidt part of my heritage would love to see Vincenzo make a reaction video of this. Schadenfreude at its finest when his head explodes...............Ahhhhhh Good Times !

Simmering for hours doesn't? You even have to ADD water to do that. Sauteing is for quick cooking.

@@jjryan1352 When you're simmering the veggies in the sauce, it's not going to get hotter than the boiling point of water. Carmelization doesn't happen at a temp that low.

@@530skeptic why would you want to caramelize the veggies? I'm talking about salt releasing the water as they said.

@@jjryan1352 Brings out the flavor, most home cooks don't brown their meats or veggies nearly enough.

@@530skeptic wouldn't apply that to browning veggies in a skillet except for onions or some stir fry. Not really for pasta except the usual base. The rest in the oven. I'm on the OP justifying using salt for sauteing when it's clear this recipe calls for slow cooked sauce. You're 2 steps away from the main point.

You've got a point there! 🍝 Spaghetti Bolognese has certainly made itself at home in the English culinary landscape! 🇬🇧🇮🇹

I will have to say, my parents were both very good cooks - just not of things Italian. Edit: I am in the United States. The only genuine Italian food I had growing up was when the family went to Arthur Avenue (NYC), and we never ordered spaghetti there.

Ah, those nostalgic family recipes! It's interesting to hear how Italian-American dishes like spaghetti and meat sauce evolved over the years. Each family adds their own twist to make it their own. And cutting the spaghetti with a knife and fork is a practical approach for sure! 🍝🍴😄

Ciao my friend, glad to hear you love the blended soffritto! Anyway, the idea of gently cooking the onion first is great, I should try next time

I still Finely cut, one compromise is to do so in a food processor. I do that when I make ginger garlic for Indian food a few seconds in a mini-chopper, this also ensure even piece sizes while quickly making a large enough amount. A pulsed food processor would yield similar results.

Haha, I couldn't agree more! When ingredients are treated like that, it's a recipe for disaster! 🤮🍅🍝🧀

Thank you! 🙌 We're here to entertain and critique with a dash of humor! 😄 What did you think of the 'Spaggy Bol' reaction? 🍝👨‍🍳

anyone not italian should just not make pasta, like ever. They're never going to do it right.

@@michaelgamble2848 this should not be the take. Everyone is welcome to cook the pasta however they like on the comfort of their home. Like I would not mind if an Italian wanted to make our Indonesian Beef Rendang but had to modified the ingredients to suit their palate.

​@@michaelgamble2848disagree, we just need to use Italian recipes and use the proper ingredients and techniques, so do research to do it properly, atleast that's my opinion. If I could never cook any dishes from any other culture besides my native one I'd be done eating quickly, my native cuisine I personally find overall rather boring, bland, tasteless, just like the "adapted" versions of other cultures many of us make, imo many of us ruin these dishes making them either taste weird, or bland and boring. So in that respect I do agree with you, most ruin these dishes, because they don't know how it's supposed to be done but they don't care to learn it either, their happy eating the crap they make. Some of us though love good food, we don't like bland boring food, we don't want bastardised weird or boring tasting food, we purposefully seek out authentic food or as close to that as possible atleast. Why would I want a recipe for bolognese from some Dutch housemother? What does she know about this? No, I seek a bolognese recipe from a native Italian. Why would I want a Thai green curry recipe from some English bloke? What does he know about it? I seek out a recipe from an actual Thai person. Recipes that come from grandmothers down the generations in various cultures, because they know how to make these dishes properly, they aren't scared of flavours, which I find way too often in western culture like my own, that they like bland boring food, when they adapt food from other cultures they just can't help themselves but remove most of the flavours, like pasta, most just eat chemical jars of premade sauce, or worse pour tomato ketchup on pasta and think that is great, ugh, sometimes I'm ashamed being from the same country as these people. Anyway I guess we need to learn from actual maestro's from the various cultures dishes come from, not from our local western mothers, if we follow the recipes to the letter and use the proper ingredients there is no reason why we couldn't get a decent result, crap like this comes from people who are ignorant and not interested to learn where a dish comes from and how it's supposed to be made, the people doing this don't have any passion for good food. The same thing with people who make dozens of random changes to a dish, it's usually a disaster because they don't know anything about the dish and it's origins, and then think they can somehow improve it, which imo is a big mistake, like even if I have learned how to make a proper bolognese, who am I to think I can improve it by tossing random crap in there?! The hubris of people, cooking is like chemistry, not everything goes together or works well together, too many people don't understand that and just toss random crap into it, thinking it's great, whilst everyone with a more discerning palate will think ugh this is awful, if we want to cook dishes from other cultures I think we need to do the research to do it properly and respect it, not think we who were not raised with it somehow know how to do it better, because we don't, we can't know it better. It's just sad too many won't care to learn, continue to think their abominations are great, it's a big shame and a travesty, a crime to not just in this instance Italian cuisine and the country of Italy, but imo also a crime to food lovers everywhere.

Hey there! 😄 Chef Darren is great, but you know I'm all about authentic Italian cuisine! Spaggy Bol may be a UK favorite, but it's a far cry from real Italian! 🍝🇮🇹

And when you use good ingredients you can't go wrong, it will be delicious.

@@vincenzosplate Quite frankly I prefer the real stuff making a 2 pounds of meat batch soon. Freezing some for later, I use 21 day aged grass fed beef. I but direct from the farm. The flavor works great for the subtle magic of Bolognese.

​@@vincenzosplateHe never said it was Vincenzo! I'm sure if most Italians went to make a British roast dinner, they would put an Italian twist on it!

It's a pity Vincenco isnt Mexican. God knows what they\d say if they saw how we home cook Chile con Carne. I suppose pineapple on Pizza will be up there too :)

Ah, I appreciate the history lesson! 📚 It's fascinating how British tastes shaped dishes like 'Spag-Bol.' 🍝 And you're right, it's a world away from authentic Italian recipes! 😄🇮🇹 Cheers to culinary evolution, I guess! 🍽️🇬🇧

Haha, "NAA!!" 😂 Some things just don't pass the test! 🤣👍

I lightly season the ground beef before but use none otherwise. Anyone with brains would use a cheese while serving to add any salt.

HAHAHAAHH I love it!

Haha, "When the Prince says it's SpaggiBol, it is SpaggiBol!!!!" 🤴🍝 It's fascinating to hear about the different variations of ragu' and the culinary traditions around it. The use of stock, garlic, and flour in various recipes makes each one unique. And you're right, England has its own culinary charm! 🇬🇧 Thanks for sharing your insights! 😊🍴👑

You're welcome! 🇮🇹 Glad I could save some taste buds from culinary disasters! 😄👨‍🍳🍽️

Ah, my friend, you're doing it just right! That slow-cooked Bolognese is a labor of love, and a few tender bits of carrot at the end? Perfection! It adds that rustic charm and wholesome feel you mentioned. Cooking is an art, and your personal touch makes it unique. Keep savoring those delicious moments with your family, and let the flavors tell your story! 🍝🇮🇹😊

you are lucky....wait till you find the ones that poor ketchup..:))))))))...such a disgrace...But Americans are even worst of cooking

Thanks to Vincenzo I have added Passata in addition to the previous Tomato Paste and whole or diced tomatoes for Bolognese. I use slow cooker for 8 hours, first hour on so on high (210) then low for the rest. It is easier and no need to add any liquids.

Grazie mille, amico! Your support means the world! 😊🤗👍👍👍👍👍 More spicy critiques coming your way! 🌶️🍝😄

You've got a point there! 🇮🇹 It's good to see some awareness of the OG bolognese and Italian culture, even if it comes with a twist! 😄🍝

Lol this bloke missed the point that this is what he is cooking for the kids, Will and Harry because this is what they like to eat. 🙂

Haha, the UK sure has a knack for short and snappy food names! 🇬🇧🍔😄 It adds a fun twist to the dining experience. Any other quirky British food terms you'd like to share with us? 🍴🇬🇧

Haha, you've got a point there! 🍷🤷‍♂️ But you know, it's all about that "spagbol" creativity! 😄

Oh noooo 😭 how dare youuu??!!

@@vincenzosplate HAHA I'm sorry man, I'm not calling it bolognese though, and trust me they soak up so much flavour and add a lot too I bet you'd like my version.

Uh thank you, I’m really glad you enjoyed the video!

@@vincenzosplate yes I love your video I always follow you up I'm a chef too from African. Thanks

Another comment here makes more sense. It's a "cheat code" to emulate mouth feel of slow cooked sauce because he's not cooking it long.

Mh, this could be an idea

Especially because spaghetti bolognese might be hard to pronounce for children.

Well, good on ya for sharing your Aussie twist on spaghetti! We all have our unique spins on classic dishes, and yours sounds like a hearty, down-to-earth version

@@vincenzosplate I understand from watching your channel that what I grew up with is a very twisted version of the original recipe. I hope to try the true recipe soon as you gave us and see the difference. P.S. Your pasta always looks so more delicious than what I have come to grow up with!

Sad isn't seeing as the country is made from other countries invading french,Norse, Romans, Netherlands, Spanish and royals from all over europe And invaded most of the world and yet have some of the blandest food and make crap versions of everything

They sure did! Editing shenanigans make for entertaining viewing! 😂🎬

😂😂😂

Spaggy Bog is literally a eland term in most English countries for Spaghetti Bolognese…….. and Vincenzo is absolutely right calling him out for ruining what is an amazing dish if executed correctly with good ingredients and the right technique

​@@alaing4276To be fair, he does clarify that this is not how they would make it in Italy so it's not like he's ignorant to the fact. Is it as good, to my taste, probably not. I'm a firm believer that anyone can make any food in any way they want if they prefer the taste. I don't think for a minute he gave the impression that this was a traditional bolognese.

I don't get it. This chef can get his hands on all the BEST ingredients in th world, delivered fresh to his kitchen by jets from all over the world within hours. Yet he chooses to use canned tomatoes and many other wrong ingredients. He cooks like me. I use canned tomatoes. I'm nobody, I'm poor. This guy could use the greatest and be the greatest. I stead he is following the path of least resistance. He's a phoney chef.

😂

It's a culinary mystery! 😂 Even the Queen can't escape the quirks of English cuisine. 🇬🇧🍽️👑