okay got me I wasn't going to free but
here we go the start of a regular bar
lines of sweated off the minks in a pan
on its own with just your bib oil to
start off with a stick pulled out a pan
let it mix a while and it's employed
Oregon enjoy the mix of sweet watercress
over here I've got mixed veg which is
a tell them when they sway down a bit
more I'm going to add the midst of the
bitch and then it's not my scene okay
okay so it's looking good now or got the
vigil most ensemble with one handed I'm
going to put the Mint's in there now
little gloucester let them cook out
together for another few minutes and
then I'm going to add some flour in
there just to start the picking of the
sauce that's into my puree then we'll
add the rest of it tomorrow and juice
some water in gained upon simmering to
make the world is one year see okay so
that's part to go okay so anything out
about the mints which has been cooked
off when it was cooked supper added dear
I've gone out and mix it up to it well
it must a bit so infuse monies raised
Roy dozens with what was missing I'll
sweat it off garlic
and onions when that was clear and
mushrooms and carrot when it's all been
another five minutes I've added pull
together and that's what you look like
now okay so now it's time to add the
flour and be my p.o a foul is because
we're making sauce while it nate is a
source number and our demands on set up
people it's not making this is a source
of solid there's a source i'll put about
the tablespoon of a bitch has a bit of a
flower in there is we have anything up
there up and put smart proving a good
baba dating medicine check out that's
how much is known in there
ya llevo so hope you guys are sterling
now and then it cut down a free i mean
what's got any liquid it'll be good good
what they know is going on here it's a
smart about sourcing XO I've got put
smart on it of course I wit lasers from
using some change markers and sometimes
miles I like some tops bars because I
need some natural flavor in there the
course posilutely trespass report an
hour later was on the move okay so i
would have it all together and about you
soon here goes that's it there's
literally mixing the flour and a pur e
in it so coast everything they can cook
out for about a minute maybe two minutes
we're going to start adding in it quit
but because the flowers in their potent
open its going to start picking me know
if you got thickening everything up
really nicely you know and have a nice
sauce and watering obviously nice thick
and rich okay so like i said i look a
little bit then I'll add this lot and
then uh it's 120 15 minutes per field
that's all you really need because each
I think works that masking applause but
when long do you leave it the better
will be anyway so we're hungry somebody
be quick
it's not hello again we saw very
nationalistic truck with in there
not at arilinn so I'll put some water in
there in a minute
already a potential thick it's not a lot
painful thick can you say a pic is a
good woman there and that's Papa thick
young man will make your sauce and lycra
sauce not sleep so I buzzing in the
minute and I just had a min now walk
goes on top of that and let it cook down
bars cool ending it's me again we color
man's gone AWOL okay i added a can of
water in here and close with yep i'ma
pull down a little bit more because i
want a bit more sauce you in that also
spoke with Katherine are like 15-20
minutes so as you can see it's already
picking up nicely it's going to be good
so I'm going to get a little bit more
and then yet i'll say 15-20 minutes
we'll be back okay just drop the bay
leaf in there now yet still got another
10 minutes where forgot barely 30 where
i did buy for best failure in case you
think you know or wasn't authentic and
all that when i was at college we swap
bouquet garni in there but hey that's
another story for another day ok guys so
streets you seen again without Libby
Bolognese I should get water on
navigation my right ok back again with
the wall now we get to do you load a
little bit ok Fayed so the pile a sauce
is all done by getting stuff a label to
perpetrator
now I must tell you I've already had
issues in the house already today but we
young lady tell me about isn't it
watering come over come over here
cameraman celeriac see tip the dub no
sir smell by those who want some the
sauce it's the source people that's how
it is it's the getty so let's not forget
you meet this you spaghetti sauce and if
you know it early I'm telling you that's
how you're gonna get it sloppy just like
that just like a sauce I lock a very
heavy thick meat this locker you see in
one nice ass so when I feet are numb in
a bit of basil first battle just pull
some fish battle off just the last
couple of minutes put a badge danske
none oh it's not beautiful but for now
spaghetti water boiling so we're doing
it spaghetti and it's always it's always
a bit of a wonder and they would guess
how much to get serious you can use one
of these they're quite course we can you
measure up to measure how much you miss
me so put this in here look up up a box
you look just trying to eat the speaker
the dice be game back doug is meeting
hey so a though i'll put it on it and
this Monsieur not quite out of three
people don't watch it more in his
previous late that's what I'm loving
just squeezing them today guys forget
the free as measured by for spaghetti
max apart anyway so causing will boil it
salt in the water boiler do is best in
there and push it man it's actually six
in a war
I will pond of water never saw Ali you
put fall in their world oh yeah you saw
how about my life on that yeah I reckon
you Ashley there you go is bended spend
a little bit more so it's all in there
na VI P and some people put oil in here
now and I tell you what why is the tiny
who is ridiculous you put oil in the
spaghetti after it's cooked because
that's not something stiff you putting
it before it's cooked it's not gonna
stop anything from doing anything so put
in after this call to talk from sticking
and also because it's a skittish course
are you just allowed to use like I feel
great olive or a little bit but because
it flavors of spaghetti as well and then
never drank all your water will show you
back in a minute for now we'll just
going to cook and then we'll be back
soon okay so spaghetti it's been cooking
about 12 minutes so it's done anyways
love you now then day now so I'm going
to turn it off and quickly drain it but
that was it or not I'm not going to take
all the water off because I want to keep
a little bit from there
about doing
just keep a little bit when liquid back
and I'm putting them up a buttom in
there and that's not going to stick and
it's going to taste gorgeous that's it
it's ready rox is making noises I wonder
why Bacchus people ate okay so and also
now I pick some basil other one off the
bush so I'm just going to actually throw
it in there
and in about 30 seconds your moments
going to be amazing and basil oil oh
it's not about what oh it's gorgeous and
look it looks the business getting their
clothes caps and have a look at that I
would look at that you thought we didn't
become a people united Millie's get
these nose in there today there we will
spaghetti bolognaise just get my plane
Sally looks ok give me give me a orgasm
place that the oven at me so what I do
people is traditional styling sorry guys
how's that so I'm going to get me y'all
spaghetti stick it in the middle there
use a bit of a well going on
so nothing I say oh oh yeah
even put one of these on top table all
right final touch hey there life
spaghetti bolognaise come out the
clothes over that wheel what's it
looking like oh yeah it's awesome it
looks
ya guys within a month now Cheers
cataleya
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