Spaghetti is one of me and my whole family's favorite meals. It was a staple for my wife and me when our 3 kids were young. Like your recipe, we put vegetables in the sauce. Lots of 'em! Once we learned that our kids didn't grumble much about eating vegetables diced small and cooked in the sauce, it opened the door for exploring other recipes to apply the same approach. They got a lot of nutrition just that way and now use the same approach with our grandchildren. I agree 100% with you regarding silly and dangerous kitchen practices and methods that get passed on, like slicing the onion as you pointed out. And thank you for encouraging people to use their minds when preparing meals. Feeding your family good food is very important. But it doesn't have to be rocket science. Thanks for another great video!
Brilliant comment. My cooking has been a bit of hit and miss over the years but Rik takes the stress out of it. As you said, "it isn't rocket science", but for those of us who are a little timid at giving recipes a go because of past failures, of which I've had many
Oops, I pressed the wrong button. I was going to add that Rik steers us past the gobbledegook and he is turning me into a rather decent cook. Just goes to show, it's never too late to learn, I'm 80 and I've improved vastly since following this no-nonsense man.
@@DIANNE-uk1dv Oh, I've made many mistakes, and surely will make more. Some of my worst disasters were recipes I planned out, went to great expense to provision, and worked very hard to prepare. Then one small mistake wrecked it all. I ruined a huge pot of gumbo once by adding just a little too much roux. I laid a single, whole, scotch bonnett pepper atop a simmering pot of chili beans for the last 10 minutes of cooking, and removed it still whole, before serving. None of us could eat it. But then there have been times when I just tossed whatever leftovers and saved raw vegetables were in the fridge into a bowl with some seasoning and chicken broth, microwaved it, and made myself an unbelievable bowl of soup. And yes, Rik does a wonderful job of inspiring confidence and willingness to try new recipes. His channel is a true resource and is of benefit to folks at every level of ability in the kitchen.
@@tlb2732Hello again. Ah yes, I've done that myself with bits and bobs and the meal has turned out fantastic. If only I'd written things down I may have been able to repeat it. You sound like an adventurous cook, gumbo...whoosh!...out of my league at the moment, but good on you for trying. Regards from me in the UK.
I absolutely love your no nonsense attitude to cooking Rik. I cant believe the joy I've discovered again in cooking. All of your recipes turn out well and I often give them a little personal tweak. I even have people over for home cooked dinner again. I'm loving it and my friends even ask for your recipes, and I've recommended them all to you. So hopefully I'll be getting dinner invites again after they've tried a few of your recipes!! It's all so simple Rik, this recipe makes so much sense because you'd get the sauce flavours through the pasta... this is tomorrow night's dinner with 2 friends...they love Rik's recipes...thankyou so much.
@@peterschutzek325 As usual, with a flippant commentator like you - you can't even spell spinach. Why comment at all - you need to be on another channel, not posting trash on good folks' posts.
Thanks - no jade its actually a bit of turquoise which is my birth stone. Yeah I've had to swap out the other was cutting my finger off. So my everyday has been shelves unless fat boy looses a heck of a lot of weight. Thank you. Best, Rik
I just made spaghetti bolognaise a couple of hours ago lol. When I started to take cooking serious, I used to stick to recipes by the book, even weighing things out, I soon learned to start with the basics and just throw what I want in, I do use worcestershire sauce in quite a lot of meals I cook. My spaghetti is cooked in boiling water that is as salty as the Mediterranean, it really makes a difference. This is an interesting one pot meal, I hadn't thought of that, but I will next time. Thanks Chef.
I'm fortunate to live in a part of London where there's old Italian communty. So now and again, I buy some nduja (Calabrian spiced sousage meat) and chuck that in.
You never cease to amaze Rik, would never have considered cooking the pasta in with the sauce - delicious Spaghetti-Bol made! Hope you don’t get any irate Italians 🇮🇹, shouting Mamma Mia in horror!😆 Two thumbs up 👍👍 for one pot wonders, especially when you live alone, sometimes you just can’t be bothered with pot juggling & a load of washing up 🧼🫧🫣! Thank you 🙏, as always for sharing Rik. 👨🍳🍝😋👌🩷 Chin-Chin 🍷
Rik your a man after my own heart, I can't follow recipes I just chuck in whatever I've got, as I do all the cooking in our house the the wife always says what's for tea, I just say whatever!! And it never fails to please! keep it up buddy love your vids 👍👌
I made this tonight. It was a "hit". The one thing I enjoy about this channel is all of your recipes are very forgiving, so is the way you teach. It makes cooking fun. Thank you. Peace and Blessings 🌸
Thank you for sharing. You and others like you make it all the better - Cooking should be fun. This channel is for everyone who wants to cook - Thank you. Best, Rik
RIK! I have lots to tell you! NICE AND EASY! I have just spent the last several weeks doing a deep dive on Bolognese sauce. All the way to Italy's favorite Nonna recipes. So I finally made it 2 days ago. Recipe purists say sofrito ( celery, carrots, and onion diced) no garlic, no seasonings except salt and pepper. Pancetta (You used bacon I omitted) half ground beef, half ground pork. Couple tablespoons tomato paste (I tossed remained in the trash, you showed me how to cover remaining and save in fridge. I used crushed tomatoes. Still, no herbs or seasoning. You added wine I didn't have any. Add water and simmer for 4 hours. At the end I added about 1 cup of cream. I cooked some pappardella in separate pot, and then mixed pasta and sauce in a separate skillet. I grated the (almost) finest parmagiana over the top. NOW ! I did not like the taste of my Bolognese. I mean it's ok, I'm eating it. But it's not worth all of that trouble. THEN in the timely Rik manner, you come on with the one pot Bolognese. SUPERB ! I'm gonna make it!! Thankyou. 😎
Sharon - sometimes all the fuss just don't cut it for all the hassle. I agree that a real Bolognese sauce is really good! I enjoy very much. On the other hand there have been so many requests of help on here that I had to do this. Most folks will not like it - its too easy! I love your enthusiasm for cooking very much! I really like the way you share and contribute to this channel - its folks like you that make all this worthwhile on here! You are amazing! Thank you. Best, Rik
I only figured out the one pot method a couple of years ago. Sure does save on washing pots afterward, and you are so right about giving the flavors time to “marry” as the pros say before adding the pasta. I wanted to share that I’ve quit buying tomato paste in cans because I don’t use it often enough to keep the unused part going bad. I found it in tubes like toothpaste in my local grocery store costing the same as the canned. Squeeze out what you need, twist the cap back on and toss it back in the fridge, it keeps for months. Big money saver. Last week the store stared carrying roasted garlic paste in the same kind of tube. I don’t mind roasting garlic mind you but saving running the oven and the cleanup is a big plus for me.
This recipe looks fantastic and I will give it a try. Thank you for your practical tips and flexible recipes. Your recipes work and watching you create them is fun.
Man Alive 😘. That's tremendous 😘 Your a man of your word😘 .When you say 😘 One pot spaghetti 😘 You do mean 😘. One pot spaghetti...😘. Great looking dish my friend..😘 Enjoy your day my friend.😘
I can see a big problem with this rik I'd need the bowl three times bigger for me😀 looks fantastic ive never seen the pasta or spaghetti cooked in with it before but i will be giving it a go tomorrow great job rik.
Fantastic first person I have seen doing the onions without the cut, they are layered for gods sake. Years ago I had a bit of a puzzle that my morning coffee was often different despite using the near enough the exact same amount each time. It finally dawned on me it wasn't the coffee but the taste buds. Cooking I reckon is much the same, how much salt? Well taste it! I do like the common sense here (it must be the Yorkshire in us ;).
Wow. That looks amazing. So many flavours. I use tinned tomatoes and tomato puree. But will add the veg too, next time and cook the spaghetti or pasta in with the meat and veg etc. Thanks for sharing, Rik. Have a great evening.
Very reminiscent of a dish my Mum used to make back in the 80’s that she called Spaghetti Jumble, that used a can of Campbell’s Tomato Soup and she always broke the spaghetti into smaller bits as she was making it for us kids. One of my favourite childhood meals…along with Spanish Omelette, Tuna Hotpot and Corned Beef Hash 😊
I really love these one pot recipes, especially with the heat of summer coming upon us. Get them cooked up and served without adding a lot of extra heat in the kitchen. And yet they’re less expensive and much healthier than fast food would be. Great recipe!
Oh that looks fabulous... I love bolognaise and I love lots of veges in it.. My husband doesn't like vege except onions tinned tomatoes onions ( and members of the onion family so we compromise, I omit celery (pinch or two of celery salt 😂). Peppers n onions n tomatoes and I have to have mushrooms. Other than that bit our recipe is 'similar'.... I have put pasta in as well and we scoff it!!! When the kids were small all vege were diced small, carrot grated , mushrooms left big so I could fish them onto my plate and youngest plate. Thank you for your great sensible recipe.... I remember being told my homemade bolognaise was all wrong.... But my Lasagne was a legend 🤣🤣🤣🤣 near enough same sauce...
Consider adding also an equal amount of marjoram to the sauce at the same time you add oregano. I found it further enhanced the rich aromatic Italian taste of the spaghetti sauce. It's also beneficial to the digestive process. Like that you added celery, not many cooks do. I find it is an integral ingredient to a tasty spaghetti sauce. When the wooden spoon stands on its own, then I know the sauce is done. Just hate watery spaghetti sauces. Yours is very tasty looking. Love your channel.
Rik, I made this spaghetti for my Italian brother-in-law‘s birthday and he loved it. I just changed up a few things; first I used 1 pound of ground beef and 1 pound of mild Italian sausage. I served the sauce on top of the spaghetti rather than including the noodles in the sauce, but my brother-in-law said it would’ve been delicious either way next I’m going to make one of your savory bread puddings.❤
Great job Rik , i did not realise you had lived here in Thailand same as me , not being a big lover of Thai food 🤣🤣 you channel has given me easy recipes to follow and made eating more enjoyable for me thank you 😎😎🙏🙏
I'm glad you find something to cook on here. Yes 20 years, and I do love Thai food too! Its been said that I cook like a Thai. I have had a great teacher - My wife is a qualified Chef and I have watched and helped for so long - its easy! Thank you. Best, Rik
Rik, when I opened up the RUclips channel yesterday a picture of your one pan spaghetti Bolognese was the first thing I saw. I knew I would have to make it. Another 🏆
Wow love a one pot and it looks delicious , I did a meatless version and cooked my spaghetti in it after seeing one of your previous videos and it’s a game changer you are a genius Rik thank you no kitchen should be without you 👏👏👏Amanda xx
Another great simple dish using a variety of what ever within guide lines. For me I will bung it in a slow cooker AM and a nice evening meal with the wine and Blend.
my god it was just like watching myself cooking it, its the best way to cook pasta as it sucks up the flavour, i thought i was the only one that put brown sugar in it , lol its a great addition in chilli and curry as well,. you can chilli that up if wanted. excellent Rik ideal for the the novice cooks as well.
I almost cried when i saw that lovely bacon get chopped up thinking of the bacon butties loaded up with a bit of brown sauce, but like you said use what you have ❤️🥰
Its just coming up to 9 am here in the UK, and as it's Saturday I'm having a bit of a lie-in whilst watching your channel. Well Rik, this spaghetti bolog looks much better and easier to make than my version and I could just go and cook it now for breakfast...but no, I'll hold on and be sensible, but I'm looking forward to dinner today. Yummity-yum...thanks Rik for another one of your recipes to add to my ever-growing list.
I'm an expat Yorkshireman living in Chiang Rai. Mostly my missus cooks Thai food, which i love, but occasionally she demands "Farang Food". She loves spaghetti, (cooked just like you do) Shepherds Pie, Pizza and chips ( big fat Yorkshire chips). I rarely follow recipes to the letter. I'll bung owt in that's in the fridge! Love your no nonsense style. Whereabouts in Yorkshire are you from and what part of Thailand are you?
@@BackyardChef Both my grown up kids live in Barnsley! They grew up helping in our allotment and learned to cook using stuff we grew. They were never fussy about eating veggies as they helped grow them!
This looks so good and I cook like you cos that’s the way my Mum taught me. We are originally from Manchester but I’ve been in Australia since I was 4 years old. I got my cooking style from my Mum and Dad though. I don’t usually do one pot meals but I’ll do this cos it looks so darn good. Thanks Rik, I love your videos.
I added 2 anchovie fillets, had no bacon, used spicy sausage. Turned out quite tasty with the hint of anise from the sausage. I also thought parallel onion cut redundant😅
We love spag bog here. I'm trying your recipe next time. I love to experiment, my daughter on the other hand is a bit of a conventionalist (read fuddy duddy)!! I'll serve it up and she'll have to eat it 😂😂😂😂😂
If this froze in portions, I would make it however I doubt it does so I cook the ragu and portion it for freezing then cook the pasta separately for adding at the time of serving.
The "Bolognese" version is really appealing. Cooking pasta in the sauce - you can do it. Quite common in Spain. But mixing different noodles - I don't think it's ideal because of different cooking times.
This man knows how to cook! No pretentious drib drab- just cooking!!
Thank you. Best, Rik
Exactly!
@@barbarasimmons5777 Thank you. Best, Rik
Yep yep and yep! 😂.
@@lilliankeane5731 Thank you. Best, Rik
I like one pot meals and I dislike doing the dishes! So anything to reduce the washing up is a winner!
Thank you. Best, Rik
I've never cooked the pasta this way but i will the next time, thank you.
❤ your meals so simple it follow make me hungry ! Thks
I love cooking/baking. And I have a dishwasher. His name is "Malcolm".
@@thaisstone5192 😂
I always smile when I watch you cook. I wish YOU were standing next to me when I'M cooking.
Thank you. Best, Rik
Anything one-pan gets my vote! And I LOVE Spaghetti Bolognese. It's a definite win-win! Thanks so much for uploading, Rik!
Thanks for voting. Thank you. Best, Rik
One pot meal?
I'm on that bus!!❤
Ohio USA
Hope you enjoy. Thank you. Best, Rik
South Africa produces some of the finest wines in the world (just putting that out there) 😎 . This one pot spaghetti dish …. Yummmmmmm!
It does indeed! I have been lucky enough to sample them there. Thank you. Best, Rik
Spaghetti is one of me and my whole family's favorite meals.
It was a staple for my wife and me when our 3 kids were young.
Like your recipe, we put vegetables in the sauce. Lots of 'em! Once we learned that our kids didn't grumble much about eating vegetables diced small and cooked in the sauce, it opened the door for exploring other recipes to apply the same approach.
They got a lot of nutrition just that way and now use the same approach with our grandchildren.
I agree 100% with you regarding silly and dangerous kitchen practices and methods that get passed on, like slicing the onion as you pointed out.
And thank you for encouraging people to use their minds when preparing meals.
Feeding your family good food is very important. But it doesn't have to be rocket science.
Thanks for another great video!
Thanks for sharing. I liked reading, appreciated. Thank you. Best, Rik
Brilliant comment. My cooking has been a bit of hit and miss over the years but Rik takes the stress out of it. As you said, "it isn't rocket science", but for those of us who are a little timid at giving recipes a go because of past failures, of which I've had many
Oops, I pressed the wrong button. I was going to add that Rik steers us past the gobbledegook and he is turning me into a rather decent cook. Just goes to show, it's never too late to learn, I'm 80 and I've improved vastly since following this no-nonsense man.
@@DIANNE-uk1dv Oh, I've made many mistakes, and surely will make more. Some of my worst disasters were recipes I planned out, went to great expense to provision, and worked very hard to prepare. Then one small mistake wrecked it all.
I ruined a huge pot of gumbo once by adding just a little too much roux.
I laid a single, whole, scotch bonnett pepper atop a simmering pot of chili beans for the last 10 minutes of cooking, and removed it still whole, before serving. None of us could eat it.
But then there have been times when I just tossed whatever leftovers and saved raw vegetables were in the fridge into a bowl with some seasoning and chicken broth, microwaved it, and made myself an unbelievable bowl of soup.
And yes, Rik does a wonderful job of inspiring confidence and willingness to try new recipes.
His channel is a true resource and is of benefit to folks at every level of ability in the kitchen.
@@tlb2732Hello again. Ah yes, I've done that myself with bits and bobs and the meal has turned out fantastic. If only I'd written things down I may have been able to repeat it. You sound like an adventurous cook, gumbo...whoosh!...out of my league at the moment, but good on you for trying. Regards from me in the UK.
I absolutely love your no nonsense attitude to cooking Rik. I cant believe the joy I've discovered again in cooking. All of your recipes turn out well and I often give them a little personal tweak. I even have people over for home cooked dinner again. I'm loving it and my friends even ask for your recipes, and I've recommended them all to you. So hopefully I'll be getting dinner invites again after they've tried a few of your recipes!! It's all so simple Rik, this recipe makes so much sense because you'd get the sauce flavours through the pasta... this is tomorrow night's dinner with 2 friends...they love Rik's recipes...thankyou so much.
Always, taste and adjust - chuck in what you like. Thank you for plugging me, appreciated. Thank you. Best, Rik
No rules! I love it. Looks delicious.
Thats cooking! Thank you. Best, Rik
No rules? Yeah. In invite you to a steak dinner. But there are no rules. ... You get spinache and not a steak. No rules!
@@peterschutzek325 I like spinach, so, no problem for me.
@@peterschutzek325 As usual, with a flippant commentator like you - you can't even spell spinach. Why comment at all - you need to be on another channel, not posting trash on good folks' posts.
Just noticed the gold and jade wedding ring, it's lovely 👍
Thanks - no jade its actually a bit of turquoise which is my birth stone. Yeah I've had to swap out the other was cutting my finger off. So my everyday has been shelves unless fat boy looses a heck of a lot of weight. Thank you. Best, Rik
I just made spaghetti bolognaise a couple of hours ago lol. When I started to take cooking serious, I used to stick to recipes by the book, even weighing things out, I soon learned to start with the basics and just throw what I want in, I do use worcestershire sauce in quite a lot of meals I cook. My spaghetti is cooked in boiling water that is as salty as the Mediterranean, it really makes a difference. This is an interesting one pot meal, I hadn't thought of that, but I will next time. Thanks Chef.
Sounds like you already have it cracked. Thank you. Best, Rik
I'm fortunate to live in a part of London where there's old Italian communty. So now and again, I buy some nduja (Calabrian spiced sousage meat) and chuck that in.
I'm jealous!!!!!!!! Would love just to be able to pick things up! Just be in that community would be amazing! Thank you. Best, Rik
My tastebuds once again have been truly titillated 😋😋😋
Thank you. Best, Rik
Classic dish Rik, you can't go wrong. Making it 1 pot even easier. Love Debra xxx
Thank you. Best, Rik
You never cease to amaze Rik, would never have considered cooking the pasta in with the sauce - delicious Spaghetti-Bol made! Hope you don’t get any irate Italians 🇮🇹, shouting Mamma Mia in horror!😆 Two thumbs up 👍👍 for one pot wonders, especially when you live alone, sometimes you just can’t be bothered with pot juggling & a load of washing up 🧼🫧🫣!
Thank you 🙏, as always for sharing Rik. 👨🍳🍝😋👌🩷 Chin-Chin 🍷
Cheers, David - I made a promise to cook this and I have - so easy this way. Thank you. Best, Rik
@@BackyardChef 👌👍
Rik your a man after my own heart, I can't follow recipes I just chuck in whatever I've got, as I do all the cooking in our house the the wife always says what's for tea, I just say whatever!! And it never fails to please! keep it up buddy love your vids 👍👌
Cheers, mate. Thank you. Best, Rik
Totally agree about the chopping onion….it drives me nuts when I see ppl faffing on.
Another delicious dish Rik……you’ve made me hungry again! 😋
Thank you. Best, Rik
Ohhh my goodness! So yummy! I do love your relaxed style, chill out and enjoy! That's life. Greetings from Italy 🇮🇹
That's a great compliment from someone from italy👍
Thank you. Appreciated more than you know. Love to Italy! Best, Rik
Agreed! Thank you. Best, Rik
Love one pot spaghetti make it often. Looks really good mate.
Thanks, buddy, appreciated. Thank you. Best, Rik
YUMMO! 🤤😋 fantastic end to the week. Superb mate
Cheers mate. Have a good weekend. Thank you. Best, Rik
@@BackyardChef you too mate! enjoy that lovely sun☀️
@@mrdangiles90 Rainy season herre - and its lovely mate - still flipping 34 during the day. Best, Rik
I made this tonight. It was a "hit". The one thing I enjoy about this channel is all of your recipes are very forgiving, so is the way you teach. It makes cooking fun. Thank you. Peace and Blessings 🌸
Thank you for sharing. You and others like you make it all the better - Cooking should be fun. This channel is for everyone who wants to cook - Thank you. Best, Rik
Beaut Italian recipe Rik !!! Our love to you both 👏👏🙏👏👏♥️
Thanks so much, Best, Rik
Uuu, looks so delicious❤and quick and easy to make👍will do this tomorrow
Hope you enjoy. Thank you. Best, Rik
RIK! I have lots to tell you! NICE AND EASY! I have just spent the last several weeks doing a deep dive on Bolognese sauce. All the way to Italy's favorite Nonna recipes. So I finally made it 2 days ago. Recipe purists say sofrito ( celery, carrots, and onion diced) no garlic, no seasonings except salt and pepper. Pancetta (You used bacon I omitted) half ground beef, half ground pork. Couple tablespoons tomato paste (I tossed remained in the trash, you showed me how to cover remaining and save in fridge. I used crushed tomatoes. Still, no herbs or seasoning. You added wine I didn't have any. Add water and simmer for 4 hours. At the end I added about 1 cup of cream. I cooked some pappardella in separate pot, and then mixed pasta and sauce in a separate skillet. I grated the (almost) finest parmagiana over the top. NOW ! I did not like the taste of my Bolognese. I mean it's ok, I'm eating it. But it's not worth all of that trouble. THEN in the timely Rik manner, you come on with the one pot Bolognese. SUPERB ! I'm gonna make it!! Thankyou. 😎
Sharon - sometimes all the fuss just don't cut it for all the hassle. I agree that a real Bolognese sauce is really good! I enjoy very much. On the other hand there have been so many requests of help on here that I had to do this. Most folks will not like it - its too easy! I love your enthusiasm for cooking very much! I really like the way you share and contribute to this channel - its folks like you that make all this worthwhile on here! You are amazing! Thank you. Best, Rik
@@BackyardChef I think you cooked it once before, I'm going back to watch the other one again. ❤
Straight forward cooking. Eazy peazy, no rules.. Luv it. Cheers🍻
Thank you. Best, Rik
I made your anglesey eggs again. One of the best recipes ever. My husband and I just love it.
Wow! Appreciated. Thanks for sharing. Best, Rik
Thank you for showing that cooking doesn't have to be hard or complicated to be delicious. I love all your recipes!
You are so welcome! Love having you on here. Thank you. Best, Rik
I make something like that and found a jar of roasted red peppers added the entire jar liquid and everything. It was delicious 😊
Lovely! Thank you. Best, Rik
That is great to use up things in the fridge and only one pan used! Thanks for keeping it simple and delicious!
Thank you. Best, Rik
I only figured out the one pot method a couple of years ago. Sure does save on washing pots afterward, and you are so right about giving the flavors time to “marry” as the pros say before adding the pasta.
I wanted to share that I’ve quit buying tomato paste in cans because I don’t use it often enough to keep the unused part going bad. I found it in tubes like toothpaste in my local grocery store costing the same as the canned. Squeeze out what you need, twist the cap back on and toss it back in the fridge, it keeps for months. Big money saver. Last week the store stared carrying roasted garlic paste in the same kind of tube. I don’t mind roasting garlic mind you but saving running the oven and the cleanup is a big plus for me.
Yes - convenience helps out in the kitchen. Thank you. Best, Rik
Like we are using what we already have in fridge, very relaxed approach today, 😊
Thank you. Best, Rik
This recipe looks fantastic and I will give it a try. Thank you for your practical tips and flexible recipes. Your recipes work and watching you create them is fun.
Thank you. Best, Rik
This is fantastic, my missus always uses a jar for convenience, but Never again, you made it look so simple and tasty 👌😎 Thanks Rik 👍
Thank you. Best, Rik
Blige all that needs is a huge chunk of bread to mop up that delicious juice and some wine to wash it all down, ta very much Rik.😃👍🏼👍🏼👍🏼
Agreed! Thank you. Best, Rik
Love your authentic style and presentation, it's great content. Very relaxing and draws you in. ❤
Yeah no fluff on here - just cooking, that everyone can do. Thank you. Best, Rik
Love this one pot recipe 😄
Thank you. Best, Rik
I shared your site with my British Mum who lives in the United States!
Lovely! Thank you. Best, Rik
Man Alive 😘. That's tremendous 😘 Your a man of your word😘 .When you say 😘 One pot spaghetti 😘
You do mean 😘. One pot spaghetti...😘. Great looking dish my friend..😘 Enjoy your day my friend.😘
Thank you. I hope I can always be a man of my word! Wishing you both a great weekend. Best, Rik
I can see a big problem with this rik I'd need the bowl three times bigger for me😀 looks fantastic ive never seen the pasta or spaghetti cooked in with it before but i will be giving it a go tomorrow great job rik.
Hope you enjoy. Thank you. Best, Rik
Thank you. Just got the mince out of the freezer 😁. Didn't realise you could cook the spaghetti with the mince so going to try that too. Take care🤗
Easy way. Thank you. Best, Rik
Fantastic first person I have seen doing the onions without the cut, they are layered for gods sake. Years ago I had a bit of a puzzle that my morning coffee was often different despite using the near enough the exact same amount each time. It finally dawned on me it wasn't the coffee but the taste buds. Cooking I reckon is much the same, how much salt? Well taste it! I do like the common sense here (it must be the Yorkshire in us ;).
Agreed! Thank you. Best, Rik
Wow. That looks amazing. So many flavours. I use tinned tomatoes and tomato puree. But will add the veg too, next time and cook the spaghetti or pasta in with the meat and veg etc. Thanks for sharing, Rik. Have a great evening.
Thank you. Best, Rik
That pasta and sauce was glistening, I am going to try this soon. Fantastic job Rik!
Awesome! Thank you! Best, Rik
Very reminiscent of a dish my Mum used to make back in the 80’s that she called Spaghetti Jumble, that used a can of Campbell’s Tomato Soup and she always broke the spaghetti into smaller bits as she was making it for us kids. One of my favourite childhood meals…along with Spanish Omelette, Tuna Hotpot and Corned Beef Hash 😊
Your Mum made some great meals. Thank you. Best, Rik
I just made this for breakfast and supper today.
Thank you. Best, Rik
Awesome Rik, looks like I'm adjusting my shopping list for the morning.
Thank you. Best, Rik
I LOVE your approach! As it happens, I find some of my best results are when I follow my instincts 🥰
Always! Just go for it - you know what you like. Thank you. Best, Rik
You really know how to cook. Love it!
I try. Thank you. Best, Rik
I really love these one pot recipes, especially with the heat of summer coming upon us. Get them cooked up and served without adding a lot of extra heat in the kitchen. And yet they’re less expensive and much healthier than fast food would be. Great recipe!
Glad you like them! Thank you. Best, Rik
What a good tip cooking pasta in with the sauce genius.
Thank you. Best, Rik
Oh that looks fabulous... I love bolognaise and I love lots of veges in it.. My husband doesn't like vege except onions tinned tomatoes onions ( and members of the onion family so we compromise, I omit celery (pinch or two of celery salt 😂). Peppers n onions n tomatoes and I have to have mushrooms. Other than that bit our recipe is 'similar'.... I have put pasta in as well and we scoff it!!! When the kids were small all vege were diced small, carrot grated , mushrooms left big so I could fish them onto my plate and youngest plate. Thank you for your great sensible recipe.... I remember being told my homemade bolognaise was all wrong.... But my Lasagne was a legend 🤣🤣🤣🤣 near enough same sauce...
Ha ha ha. Take no notice. I agree nearly the same sauce. Thank you. Best, Rik
Hoorah
Thanks mate. Best, Rik
Consider adding also an equal amount of marjoram to the sauce at the same time you add oregano. I found it further enhanced the rich aromatic Italian taste of the spaghetti sauce. It's also beneficial to the digestive process. Like that you added celery, not many cooks do. I find it is an integral ingredient to a tasty spaghetti sauce. When the wooden spoon stands on its own, then I know the sauce is done. Just hate watery spaghetti sauces.
Yours is very tasty looking. Love your channel.
Lovely! Great suggestion. Thank you. Best, Rik
Delicious and no added pot needed. The end result marvelous. 🍝 👍
Thank you. Best, Rik
Rik, I made this spaghetti for my Italian brother-in-law‘s birthday and he loved it. I just changed up a few things; first I used 1 pound of ground beef and 1 pound of mild Italian sausage. I served the sauce on top of the spaghetti rather than including the noodles in the sauce, but my brother-in-law said it would’ve been delicious either way next I’m going to make one of your savory bread puddings.❤
Great changes. Thank you. Best, Rik
the mater at work!
Thank you. Best, Rik
Great job Rik , i did not realise you had lived here in Thailand same as me , not being a big lover of Thai food 🤣🤣 you channel has given me easy recipes to follow and made eating more enjoyable for me thank you 😎😎🙏🙏
I'm glad you find something to cook on here. Yes 20 years, and I do love Thai food too! Its been said that I cook like a Thai. I have had a great teacher - My wife is a qualified Chef and I have watched and helped for so long - its easy! Thank you. Best, Rik
I'm going to make this tonight.
Thank you. Best, Rik
Thumbs up to everything he just said and did :)
Wow! Thank you. Best, Rik
Definitely going to try spag bol your way😊
Thank you. Best, Rik
Rik, when I opened up the RUclips channel yesterday a picture of your one pan spaghetti Bolognese was the first thing I saw. I knew I would have to make it. Another 🏆
Wonderful! Thank you. Best, Rik
Another winner. Can't wait to try it! 😊
Thank you. Best, Rik
Nice one chef, aldenti spaghetti is the proper way, I shall be eating the same dish with my family on Sunday, cheers Rik.
Cheers, Harold. Thank you. Best, Rik
Love this technique 😃
We just moved into our new home and the kitchen more of a tiny galley🥴 This will be my new method!!! Thanks, Rik😉👍
Have a look around my kitchen its very small. Mind you I'm very big and fat, that doesn't help! Thank you. Best, Rik
This is only the second time I’ve ever seen the pasta put in pre cooked. But it makes perfect sense. Great looking feed man thank you for sharing
Thank you. Best, Rik
Can't beat a good spag bol and any left over sauce goes to a lasagne, thanks Rik 👍
Agreed! Thank you. Best, Rik
My goodness, that, I just have to cook! Brilliant idea, one pot spagbol. Thanks Top Chef. Peace and goodwill.
Thank you. Best, Rik
Wow love a one pot and it looks delicious , I did a meatless version and cooked my spaghetti in it after seeing one of your previous videos and it’s a game changer you are a genius Rik thank you no kitchen should be without you 👏👏👏Amanda xx
I'm flabbergasted! Thank you. Best, Rik
That looks delicious. And going with your theme of changing things up, I would add a can of not drained, sliced mushrooms.
Sounds great! Thank you. Best, Rik
Another great simple dish using a variety of what ever within guide lines. For me I will bung it in a slow cooker AM and a nice evening meal with the wine and Blend.
Lovely! How you doing down there? Thank you. Best, Rik
my god it was just like watching myself cooking it, its the best way to cook pasta as it sucks up the flavour, i thought i was the only one that put brown sugar in it , lol its a great addition in chilli and curry as well,. you can chilli that up if wanted. excellent Rik ideal for the the novice cooks as well.
Cheers, Allen. Thank you. Best, Rik
I almost cried when i saw that lovely bacon get chopped up thinking of the bacon butties loaded up with a bit of brown sauce, but like you said use what you have ❤️🥰
Ha ha ha, I make my own, so there is more to go at - Thank you. Best, Rik
I am glad that you used basil instead of garnishing with parsley. I have yet to figure out what parsley is good for.
Thank you. Best, Rik
Yes i like to cook my pastas in the some recipes too. A casserole or stew for example.
Great idea! Thank you. Best, Rik
Always salivate on most of your vids. Maybe i should eat first then watch
Thank you. Best, Rik
Its just coming up to 9 am here in the UK, and as it's Saturday I'm having a bit of a lie-in whilst watching your channel. Well Rik, this spaghetti bolog looks much better and easier to make than my version and I could just go and cook it now for breakfast...but no, I'll hold on and be sensible, but I'm looking forward to dinner today. Yummity-yum...thanks Rik for another one of your recipes to add to my ever-growing list.
Thank you. Best, Rik
I'm an expat Yorkshireman living in Chiang Rai. Mostly my missus cooks Thai food, which i love, but occasionally she demands "Farang Food". She loves spaghetti, (cooked just like you do) Shepherds Pie, Pizza and chips ( big fat Yorkshire chips). I rarely follow recipes to the letter. I'll bung owt in that's in the fridge! Love your no nonsense style. Whereabouts in Yorkshire are you from and what part of Thailand are you?
Nice one mate. Sounds like you have it cracked up there. ChiangMai - 20 years in Thailand - Barnsley. Thank you. Best, Rik
@@BackyardChef Both my grown up kids live in Barnsley! They grew up helping in our allotment and learned to cook using stuff we grew. They were never fussy about eating veggies as they helped grow them!
@@chriscrookson8524 Magic! Nice one. Thank you. Best, Rik
Wonderful 😊
Thank you. Best, Rik
You have done it again. So clever. 🇦🇺🇦🇺🇦🇺💕🧑🏻🦳👏🏻
Thank you! 😊Best, Rik
This looks so good and I cook like you cos that’s the way my Mum taught me. We are originally from Manchester but I’ve been in Australia since I was 4 years old. I got my cooking style from my Mum and Dad though. I don’t usually do one pot meals but I’ll do this cos it looks so darn good. Thanks Rik, I love your videos.
Thank you. Hope you enjoy. Best, Rik
My father in law taught me the sauce all made the Italian way as he's litalian it's proper lush.
Lovely! Thank you. Best, Rik
I added 2 anchovie fillets, had no bacon, used spicy sausage. Turned out quite tasty with the hint of anise from the sausage. I also thought parallel onion cut redundant😅
Nice one! Thank you. Best, Rik
What a wonderful dish!
Thank you. Best, Rik
Mmmmm spaghetti!
Thank you. Best, Rik
Superb many thanks🌟☝️👌
Thank you. Best, Rik
We love spag bog here. I'm trying your recipe next time. I love to experiment, my daughter on the other hand is a bit of a conventionalist (read fuddy duddy)!! I'll serve it up and she'll have to eat it 😂😂😂😂😂
Ha ha ha. Its one of those recipes you can chuck almost anything in and still have a great meal. Thank you. Best, Rik
Mmmm, looks tasty.
Thank you. Best, Rik
That look's gorgeous thank you x
Thank you. Best, Rik
Yummo
Thank you. Best, Rik
If this froze in portions, I would make it however I doubt it does so I cook the ragu and portion it for freezing then cook the pasta separately for adding at the time of serving.
It does indeed freeze. Thank you. Best, Rik
Including the cooked in Pasta?
😋 I haven’t had a spag bol for yonks 🍝 cheers 🍻
Thank you. Best, Rik
Fantastic recipe….i done a similar dish using rice
Lovely! Thank you. Best, Rik
Just made this, as per the recipe, bloody marvellous it was too. Thankyou Rik, keep it up.
Thank you. Best, Rik
HOMEMADE BACON!?!? Oh man I had no idea!!
Thank you. Best, Rik
Thank you so very much Chef❤
So nice of you. Thank you. Best, Rik
The "Bolognese" version is really appealing. Cooking pasta in the sauce - you can do it. Quite common in Spain. But mixing different noodles - I don't think it's ideal because of different cooking times.
Thank you. Best, Rik
Wonderful!
Thank you. Best, Rik
When he PROPERLY cut the onions that's all you need to know about this man's skill!
Thank you. Best, Rik
Like to know what portable cooking stove you use for some off your recipes Rik🤔
There are so many all the same - just different names - amzn.to/3Lp7J85 have a look here. Thank you. Best, Rik
Don't think this could get any more northern if it tried! 😂😂😂
Which is great as it takes the fear and pretentiousness out of cooking ❤
Agreed! Thank you. Best, Rik