Donal always brings out the best of the culinary worlds. If the world could just come together like his dishes, we would be in a better place. Ty, Donal & crew.
Spaghetti with "minced meat sauce" (literal translation of the Swedish köttfärssås, our variation of a bolognese) is such a nostalgic food for me - comfort food straight from my childhood. It's one of those staple dishes that pretty much everyone eats as a kid, very often with ketchup on top. Man, I've got to check my freezer, if I've got some minced meat I know what I'm making for lunch tomorrow...
I've been doing this for a long time. Chorizo is just a fantastic extra layer of spicy flavor. My mom had a habit of always stuffing the meatsauce with so many vegetables it was basically a vegetablesauce. Way too sweet for my tastes. Now I've also started to add chipotle chilies (blended) to my meatsauce. That layer of heat and bbq flavor is really nice.
Ok, sooooo......I don't know how I screwed it up. The only change I made was adding a bell pepper in with my veggies (I needed to get rid of it because it was on it's last leg). It ended up tasting like a jar of pasta sauce 😓😓😓 I ate it, it was fine but definitely not as great as I wanted it to be.
I gave this a go today. I had never noticed my shop having Chorizo, but remembered this recipe, when I learned that they did indeed have it! I've never had Chorizo before and yet I pretty much predicted its fragrance and taste. 😃 Very delicious! Although I didn't have the luxury, of allowing food to simmer for an hour today, (got approx. ½ an hour) the flavors were definitely there. Not AS spicy as I could've wished for, but I suppose it depends on the brand of Chorizo. 👍
Great idea with the chorizo! I love spicy pastas, and if I'm honest sometimes I add smoky chipotle pepper sauce to my beef marinara just for an extra little kick. So good! 😁
I love the aga, I would really like to have an Esse stove myself. It is interesting to hear a chef we know well mention how it takes getting used to using it.
@@donalskehan some bolognese can contain pancetta though, so its not a million miles away really. I can see the flavour working in it. Italians wont approve though, neither that or the the use of spaghetti over linguine - and you arent using half beef, half pork mince. I prefer all beef myself though, has more flavour IMHO.
Love this Donal, love your work. 😍😍Also my culinary college is starting this Monday and you've inspired me so much to be in this field. And sending lots of love to you and your beautiful wife Sofie.❤
Ha ha, I’m feeling ancient now. When I grew up in Ireland in the 1960s, my mother thought spaghetti bolognese was “too foreign” to cook. We were a meat and two veg household, except on Fridays, when it was fish and two veg!
@@donalskehan I was 80s in Scotland and my Mum's signature dish was Lasagne which was still considered quite exotic then. Chorizo would have been denounced as the devil's work if anywhere sold it!
Bravo. This looks delish and similar to something I do. Once I found myself with a lot of leftover Birria (another highly spiced Mexican beef dish), so I decided to turn that into bolognese sauce. It is one of my favorites and I always hope to make enough Birria to have leftovers for spaghetti the next day. Try it out sometime 👍
Your camera work has greatly improved and with caption appearing on what you are doing!!! That really makes for excellent viewing. Credits to whoever is handling/editing your shows as I can really see the texture and heat as well! Thanks for making me smile while watching you whip up the wonderful spaghetti Bolognese! What are that two stoves called again??
Hi Donal, I must tell you that here in Spain, one of the most popular pasta recipes is "macarrones con chorizo", so for us Spaniards it's no weird at all to see you cooking chorizo bolognese ;) Best,
This type of pasta is a correct choice for the bolognese ragu. In italy spaghetti traditionally are never made with bolognese sauce. But's a matter of taste of course.
food is the matter to picture artistic eating; it's totally open to ideas and unlimited combinations. Ragù alla Bolognese, sorry to say it, is another thing.
We love you Donal but it’s chore-E-so. AND I can’t wait to make this for my family. I’m not sure if you’ve done it yet but it would be so nice to see your siblings in a cooking video with you.
In un tegame meglio s'è in terracotta sciogliere la pancetta tritata fine. Successivamente si uniscono il burro e gli odori (sedano, carota e cipolla) tritati fini, i quali vengono fatti appassire dolcemente. Si unisce poi la carne macinata e si mescola bene con un mestolo facendola rosolare finché non “sfrigola”. Il composto va bagnato con il vino e mescolato delicatamente sino a quando il vino non è completamente evaporato. Si unisce poi la passata (o i pelati), si copre con un coperchio e si fa sobbollire lentamente per circa due ore aggiungendo, all'occorrenza, del brodo. Verso la fine è necessario aggiungere il latte per donare cremosità e smorzare l'acidità del pomodoro. Si aggiusta infine di sale e di pepe secondo i gusti 💪
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
It only takes one recipe to bring thousands of memories and roller-coaster of emotions.
very true!
The most handsome chef with grt voice I ever seen.....😊 We all love to watch you from the days of grandma's boy......
Your particular accent is so lovely. I could listen to you all day. These are brilliant videos. Thanks
Doesn't matter which kitchen Donal is in, he's steady whipping up amazing dishes
One thing I learned in the kitchen while growing up, my mom never did a recipe to the letter, but always tweaked it. Cooking is all about flavor💕
And creativity!!😀
Donal always brings out the best of the culinary worlds. If the world could just come together like his dishes, we would be in a better place. Ty, Donal & crew.
ah gosh! Thanks so much!
A twist not to be missed! That sauce too! Yum
I’ve actually never been a fan of bolongnese but... since Donal is introducing this spicy version I’m gonna give it a go
this one is a game changer!!! Makes it even more tasty!
@@donalskehan try sucuk instead of chorizo and add Salvia aswell as other essentials spices.. That's a real gamechanger
ChaosAT What’s that?
@@helin4397 something that's the origin of that sausage
Awesome! Thanks again Donal. I love your homestyle no nonsense way of cooking.
ah thanks!
Fantastic , well done, I love Bolognes
I love that you make a standard recipe your own, Donal! My next bolognese will have chorizo.
Donal you are my favourite chef 😁
Fantastic had some chorizo in the fridge left over followed your recipe and the family loved it thank you top man 👌🏻
I think that sounds really good I will give it a try I love your recipes that I have tried
YUMMM!!! Spaghetti Bolognese is one of my all time weaknesses, now spicy bolognese is a whole new level 😍😍😋😋
it's worth a try!
I love this !!!
This spicy spaghetti bolognese is super perfection !!!
thank you!
Delicious and done with perfection.
Never had spicy bolognese before, I will give it a try! 😍
I improvised this in the past when I wanted to make a meat sauce but only had chorizo. Let me just say, it was delicious.
Awesome Donal...Thanks so much 🙏🏻
Looks spectacular
i love the way you say "out"
Spaghetti with "minced meat sauce" (literal translation of the Swedish köttfärssås, our variation of a bolognese) is such a nostalgic food for me - comfort food straight from my childhood. It's one of those staple dishes that pretty much everyone eats as a kid, very often with ketchup on top. Man, I've got to check my freezer, if I've got some minced meat I know what I'm making for lunch tomorrow...
Scrumptious!
Love your kitchen n have always followed your style of cooking thank you son
Singapore 💚🏝️
I have never had this before but am very intrigued to try it.
Its the 1st time i m seeing your cooking
V lovely dishes i will follow the receipes
Thank u Donal.interesting🥰
I've been doing this for a long time. Chorizo is just a fantastic extra layer of spicy flavor. My mom had a habit of always stuffing the meatsauce with so many vegetables it was basically a vegetablesauce. Way too sweet for my tastes. Now I've also started to add chipotle chilies (blended) to my meatsauce. That layer of heat and bbq flavor is really nice.
I'm literally making this right now. I'll comment my review on this when I'm done eating 😺😺😺 I'm so excited!!!
Ok, sooooo......I don't know how I screwed it up. The only change I made was adding a bell pepper in with my veggies (I needed to get rid of it because it was on it's last leg). It ended up tasting like a jar of pasta sauce 😓😓😓 I ate it, it was fine but definitely not as great as I wanted it to be.
@@superkawaii8993 that beef stock made me cringe. Never ever add it to a sauce. It takes away the flavour of tomatoes and onions.
'got so much during the week...ungrateful children' haha! such humor! XD
Bolognese is always one of my favourite family dish..😋👍
It's almost 11 pm here in Bali, and I'm drooling 😋... going to the kitchen now is just illegal!
tomorrow's lunch! 🤩
Spicy bolognese? Hell yes!
Great Video! well explained, great tips and no waffling!
I gave this a go today. I had never noticed my shop having Chorizo, but remembered this recipe, when I learned that they did indeed have it! I've never had Chorizo before and yet I pretty much predicted its fragrance and taste. 😃
Very delicious! Although I didn't have the luxury, of allowing food to simmer for an hour today, (got approx. ½ an hour) the flavors were definitely there. Not AS spicy as I could've wished for, but I suppose it depends on the brand of Chorizo. 👍
Now that's bolognese with a twist! Wow! 😀
wow!!!😮 looks like so delicious.😁😋😀👌👍☝🙏🙏🙏
Great idea with the chorizo! I love spicy pastas, and if I'm honest sometimes I add smoky chipotle pepper sauce to my beef marinara just for an extra little kick. So good! 😁
ooooh love that addition and a great store cupboard ingredient!
Yes! I'm all about that extra little kick!
Wow that looks spectacular.
I love the aga, I would really like to have an Esse stove myself. It is interesting to hear a chef we know well mention how it takes getting used to using it.
Great Donal ...I put a couple of Chilies in mine, fresh tomatoes with a bit of BBQ bacon!
Wonderful. Just discovered you. Never much of a cook but now feel like really giving it a try.
oh man this looks so good!
its delish! 😋
He sure does.
Love yr enthusiasm ✌🌿
I love your recipe.! Thank you so much. I'm definitely making my bolognese like this next time!
I like all your recipe, you make cooking fun
"With a secret ingredient"
Me: 👁👄👁
Italians: 🔪🔪🔪
HAHAHA!
@@donalskehan some bolognese can contain pancetta though, so its not a million miles away really. I can see the flavour working in it. Italians wont approve though, neither that or the the use of spaghetti over linguine - and you arent using half beef, half pork mince. I prefer all beef myself though, has more flavour IMHO.
Why u touchin ma spagett
Foodism lol.
Spicy pasta has always been a winner! Great recipe mate and with a lovely presentation.
Also I like your kitchen plan!
Looking very tasty👍👍👍👍👍
I enjoyed, i will try 😀
That looks so delicious😋
Love from India Donal❤😘
That looks delicious
Nice and charming kitchen!
Donal I love your cooking ,
Could you please make your recipes printable!
From Australia 🇦🇺
a stunning recipe I can't wait to try!
Good recipe bud , some red wine and tomato pure in your sauce , perfect 🤘🏻😎🤘🏻
Love this Donal, love your work. 😍😍Also my culinary college is starting this Monday and you've inspired me so much to be in this field. And sending lots of love to you and your beautiful wife Sofie.❤
Looking so good and delicious
Ha ha, I’m feeling ancient now. When I grew up in Ireland in the 1960s, my mother thought spaghetti bolognese was “too foreign” to cook. We were a meat and two veg household, except on Fridays, when it was fish and two veg!
that's hilarious! I remember early 90's it still being a bit special! :)
I think we grew up in the same household.
@@donalskehan I was 80s in Scotland and my Mum's signature dish was Lasagne which was still considered quite exotic then. Chorizo would have been denounced as the devil's work if anywhere sold it!
Irelands classic
Bravo. This looks delish and similar to something I do. Once I found myself with a lot of leftover Birria (another highly spiced Mexican beef dish), so I decided to turn that into bolognese sauce. It is one of my favorites and I always hope to make enough Birria to have leftovers for spaghetti the next day. Try it out sometime 👍
That actually looks amazing!!
Your camera work has greatly improved and with caption appearing on what you are doing!!! That really makes for excellent viewing. Credits to whoever is handling/editing your shows as I can really see the texture and heat as well! Thanks for making me smile while watching you whip up the wonderful spaghetti Bolognese! What are that two stoves called again??
That looks absolutely delicious!
OK, on next weeks menu 😊 THX
Watching you from the episodes of grandma's boy ....we just love
your cooking...with love from Tamil Nadu (India)
We want a show on traditional Irish Cuisine on TV or RUclips. After the lockdown, of course.
Great comments! Can use ground turkey
Hi Donal,
I must tell you that here in Spain, one of the most popular pasta recipes is "macarrones con chorizo", so for us Spaniards it's no weird at all to see you cooking chorizo bolognese ;)
Best,
Nice and simple...
Looks very good. I will try. Greatings from Germany. P.S. I am glad, that you and your family are back in Ireland. There is only one real home... = )
Yum looks delicious i am making this soon with few subs drooling over my samsung galaxy note 8 love your recipes making me hungry Thanks Ramya
nice!
Great cook!
Oh yes, this'll do nicely! 😄👍
Gonna try this.
Do you use Merlot or Pinot Noir for the red wine?
I use a Knorr beef stock pot for seasoning.
I like to youse chocolate instead of brown sugar like in a chili, great video!
You...... you missed a piece of Chorizo... lovely recipe man!
best recipe
Like to make this. Is chorizo spicy?
Looks nice.👌
Looks Delish, I'll be making this.. I love Chorizo... ❤🥰❤.... Would you, or have you.... a Recipe for Coddle.... ???
The word is pronounced choreezo. Love it
Incorrect. ruclips.net/video/okB-r7YEg1s/видео.html
This type of pasta is a correct choice for the bolognese ragu. In italy spaghetti traditionally are never made with bolognese sauce. But's a matter of taste of course.
food is the matter to picture artistic eating; it's totally open to ideas and unlimited combinations.
Ragù alla Bolognese, sorry to say it, is another thing.
Hi Donald Love your videos❤
I never had this as a child, I was in my 20’s before I enjoyed the experience
Hey,, Donal.. You cutting skill is awesome.. And you are also amazing.. How is Noah??
Woohoo. P.S. i love how you say sho-rit-zoh for chorizo whereas in philippines I grew up hearing it as tso-reee-so
I kept repeating it the way he says it for the entire video. He says it completely naturally and confidently. Love it.
love it!
What are the hot plate covers for? I’ve never seen a stove like this.
Yummy!
Really wishing I had ground beef in the fridge right now!!!
We love you Donal but it’s chore-E-so. AND I can’t wait to make this for my family.
I’m not sure if you’ve done it yet but it would be so nice to see your siblings in a cooking video with you.
Lol, have you heard American pronunciations!
When you ask yourself “does his wife ever cook 🤔” because I know I wouldn’t 😂
She cooked us dinner for the first time in months today!
Donal Skehan yayyyy 🤗
what kind of stove is that
The use of chorizo is interesting. The final result looks way better than your previous version that looked very messy.
Gonna try this sneaky recipe and gonna rob your kitchen too. It’s beautiful 👏🏼
In un tegame meglio s'è in terracotta sciogliere la pancetta tritata fine. Successivamente si uniscono il burro e gli odori (sedano, carota e cipolla) tritati fini, i quali vengono fatti appassire dolcemente. Si unisce poi la carne macinata e si mescola bene con un mestolo facendola rosolare finché non “sfrigola”. Il composto va bagnato con il vino e mescolato delicatamente sino a quando il vino non è completamente evaporato. Si unisce poi la passata (o i pelati), si copre con un coperchio e si fa sobbollire lentamente per circa due ore aggiungendo, all'occorrenza, del brodo. Verso la fine è necessario aggiungere il latte per donare cremosità e smorzare l'acidità del pomodoro. Si aggiusta infine di sale e di pepe secondo i gusti 💪