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I'm gonna batch cook today, a beautiful twist on a Bolognese.
今天我要做一些博洛尼亚肉酱面。
I'm gonna show you a very British Bolognese.
我要向你们展示如何做出英式的博洛尼亚肉酱面。
In this nice big ragu pan, I'll put in some olive oil.
在这口用来做肉末番茄红酱的锅里，我要倒入一点橄榄油。
I'll start the story with rosemary, two or three sprigs into that oil and that will be the beginning of flavour.
我先把两三枝迷迭香放进油里，它会增加一些味道。
Another really good trick worth mentioning are these pre-chopped bags of carrots, onions, and celery I think they're really handy.
我要说的另一个很棒的小技巧就是用这些预先切好的胡萝卜丁、洋葱丁和芹菜丁，这一包非常方便。
Do not rush this bit we have to soften this veg and we have to start lightly caramelising this veg,
别着急，我们要把这些蔬菜弄软，让它们变得稍微焦一点，
if we don't, if we just boil the veg it's only ever going to be average.
如果我们只是把这些蔬菜煮了的话，那就很普通了。
Now, in this recipe I'm using mushrooms, wonderful chestnut mushrooms, they're going to give you huge flavour and amazing colour.
在这份食谱里，我们要用到超棒的栗蘑，它们会加入超棒的味道和色泽。
Kind of make them the same size as the carrots and the onions, give or take.
把它们切成胡萝卜丁和洋葱丁一样大，差不多就行。
So look, if you look in the pan now you can see that all these lovely veggies are really soft and they're taking on colour.
看，如果你们看看锅里的话，就会发现这些蔬菜真的变软了，而且它们的颜色也变亮了。
Now we go in with the mushrooms.
现在我们要把蘑菇放进去。
The mushrooms are mainly water so they're now going to start giving water to the pan and then it will go back to frying again.
蘑菇的汁水很多，它们现在在锅里出水了，然后一会儿就会重新煎炸。
So I've got a kilo of beautiful minced beef.
我拿出一公斤牛肉馅。
Carry on cooking this for another like 10-15 minutes to get back to frying again.
继续烹饪10到15分钟，它会重新开始煎炸的。
So now is when I love to add the beer.
现在我想倒一些啤酒。
A beautiful pale ale goes in, it's got amazing malty flavours, really deep kind of chocolatey vibe.
倒入淡色艾尔啤酒，麦芽的味道很棒，有巧克力般的香甜。
Gonna put a bottle in, about 500 mls.
倒入一瓶的量，大约500毫升。
So what I want to do now is bring that to the boil and cook it down.
我现在想把它煮沸，然后再慢慢煮。
So next up, we've got the tin tomatoes. So four tins of tomatoes will go in our ragu.
下一步我们拿出罐装番茄酱，我们的酱汁里要倒入四罐番茄酱。
Oh, hello! You know what we're doing? Buddy Bolognese and tomato sauce!
哦，你好！你知道我们在做什么吗？巴迪博洛尼亚肉酱面和番茄酱！
So now we go in with the tomatoes and we'll let that simmer for like one to two hours until really tender and delicious.
现在我们倒入番茄酱，然后炖一两个小时，直到肉变得美味鲜嫩。
Do you wanna use that? Yeah that's a good idea.
你想用那个吗？耶，这是个好主意。
So, get your four tins or tomatoes in and then it's nice to fill two tins up with water.
拿出4罐番茄酱，然后用空罐子盛满满两罐水倒进去。
Bring that to a boil and let that simmer for an hour or two until it's succulent, gorgeous, and tender,
把它煮沸，然后再炖上一两个小时，直到它变得鲜美多汁，软嫩可口，
and what I'm going to do then is show you how to make the most amazing pasta.
我要给你们看看如何做出最棒的意面。
I want to show you what I think is the coolest little hack.
我要向你们展示一下我自认为是最棒的小窍门。
I've got two packs of fresh lasagna, what we can do is slice down gap, slice down gap,
我有两包意式千层面，我们可以划道子，道子之间有间隔，
slice down and then kind of put it slightly ajar and do slice down gap, slice down gap. Make it wobbly? It can be wobbly.
再划道子，然后弄成半开的样子，再划道子。要划歪吗？可以是歪的。
Once this is cooking, it's going to separate like a concertina.
在煮面时，它就会裂开，像手风琴一样。
This is going to grab hold of the ragu and the sauce in a very different kind of cool way.
它会以一种非常不同的超赞方式来吸收酱汁。
So I've got a pan of boiling water, if you want you can put a little oil in the water this will help these not stick together,
我弄了一锅开水，如果你想的话，可以在水里倒一点油，这会防止面条粘在一起，
and then we'll literally drop this into the water and it cooks in like three minutes.
我们把这些放进开水里煮三分钟左右。
Can you see how all the little cuts are opening up?
你们看到这些道子是怎么张开的了吗？
I'll put in a little bit of the ragu here, just a couple of spoons, then I'll take that amazing pasta, look at the shape of it!
我在这里放一点酱，几勺就好，然后我要夹出这些超赞的意面，看看这形状！
A little splash of water by the way, just to make it oozy and then the last, very British ingredient - some Cheddar.
泼一点水，让它变得有点粘度，最后一步，我们放入一种非常英式的食材——切达奶酪。
It really melts beautifully. And then I like to use two spoons, just to almost dress it like a salad.
这种奶酪融化后非常美味。然后用两把勺子，像拌沙拉一样拌面条。
But just look how gorgeous this serves up.
看看吧，装盘之后多棒啊。
Look at that. And I just find this way, you go from the everyday to something really sublime.
看看吧。这份食谱把你们的日常饮食升华了。
A beautiful little take on the great Bolognese.
超赞的博洛尼亚肉酱面。
Right, let's have a little try.
嗯，我们来尝尝吧。
The beer has this big, malty flavour but there is an underlying bitterness, right,
啤酒加入了浓郁的麦芽味道，底下有点苦，嗯，
but then when it's contrasted with the sweetness of the ragu, the vegetables, the tomatoes, that is so tasty.
但这与肉末番茄红酱、蔬菜和番茄的甜味形成鲜明对比，这是非常美味的。
I'll let the ragu cool down and then I'll bag it up and I can freeze it, I'm really pleased with that.
我把肉末番茄红酱晾凉，装袋之后就可以冷冻起来了，我对它很满意。
