[2 - 2] today two of the most popular recipes on
[2 - 4] my channel are going Head to Head I'll
[4 - 6] be making traditional spaghetti and
[6 - 8] baked spaghetti meet me in the kitchen
[10 - 12] happen first things first let's get in
[12 - 14] here and prep these ingredients if
[14 - 15] you're making baked spaghetti or
[15 - 17] traditional spaghetti it all starts with
[17 - 19] a great sauce and that's what we're
[19 - 20] about to make right now all right so
[20 - 21] getting started with our produce we're
[21 - 24] going to go ahead and dice up two onions
[24 - 27] and two bell peppers we also have a ton
[27 - 30] of Basil we got some roasted garlic
[30 - 31] all of those things are going to really
[31 - 34] enhance the flavor of this sauce all
[34 - 35] right so once those onions are diced
[35 - 36] we're going to do the same thing with
[36 - 39] the bell pepper bell pepper is totally
[39 - 40] optional for those of you guys that
[40 - 42] don't like it or don't want it in your
[42 - 45] sauce that's how I grew up eating it and
[45 - 47] I enjoy a little bell pepper in my sauce
[47 - 49] so that's what we're going with today if
[49 - 51] you want to just go onion and garlic
[51 - 53] that's cool I like roasted garlic for
[53 - 54] this recipe just because it adds a
[54 - 56] little extra flavor but if you want to
[56 - 58] use fresh garlic or minced garlic that
[58 - 61] works fine as well
[61 - 62] quick reminder guys that all the
[62 - 63] specific measurements and ingredients
[63 - 65] for this recipe can be found in the
[65 - 66] description box below so don't forget to
[66 - 68] check that out all right so today the
[68 - 70] sauce is going to be the same for each
[70 - 71] recipe so I'm basically going to make a
[71 - 73] double batch of my traditional sauce
[73 - 75] that I always make we're going with 2 lb
[75 - 78] of ground beef feel free to use whatever
[78 - 80] meat substitute you like we're going to
[80 - 82] heat this over medium high get a little
[82 - 85] oil in the pan and we're going to Brown
[85 - 86] up the meat I like to cook the meat
[86 - 88] before the veggies that way you get good
[88 - 92] caramelization on the meat
[94 - 94] and the steam that comes from the
[94 - 95] veggies will kind of like start to steam
[95 - 97] the meat and it'll get all gray we want
[97 - 100] some nice caramelized pieces for texture
[100 - 103] and color so medium high heat I like to
[103 - 104] press it down so it's making good
[104 - 107] surface area contact with that skillet
[107 - 108] that's going to give us that myard
[108 - 111] reaction which basically is you know the
[111 - 113] caramelization the Searing process just
[113 - 115] kind of flatten it out a bit now as the
[115 - 117] meat is cooking I like to use my spatula
[117 - 118] to kind of begin breaking it up a little
[120 - 123] bit you can use a uh potato masher or
[123 - 126] you can use a uh potato masher or something like that to do this as
[129 - 129] well just make sure you break it up nice
[129 - 131] and small it'll break up during the
[131 - 132] cooking process anyway we're to go ahead
[132 - 134] and begin seasoning this so I'm going
[134 - 135] down with my allpurpose seasoning you
[136 - 137] could also use a blend of salt pepper
[137 - 140] garlic onion powder things like that or
[140 - 141] if you want to keep it real simple just
[142 - 144] pepper we're also going to add a little
[149 - 149] seasoning we got some fresh herbs going
[149 - 153] in here as well some red pepper flakes
[153 - 155] just for a little heat totally optional
[157 - 159] pinch and then once that meat gets nice
[159 - 160] and brown and seared we're going to go
[160 - 162] ahead and give it a good mix season it a
[162 - 164] little bit more and then get those
[164 - 165] vegetables in there all right so once we
[165 - 168] have our 2 lb of ground beef with a
[168 - 169] little bit of a head start we're going
[169 - 173] in with two onions and two bell peppers
[173 - 174] again guys this is double the recipe for
[174 - 176] my traditional sauce if you're choosing
[176 - 178] one of the other to make today just use
[178 - 180] half of this recipe
[180 - 182] unless you want extra sauce this stuff
[182 - 184] freezes really good so not a bad idea to
[184 - 185] go ahead and make the whole thing let's
[185 - 187] give that a good mix we'll let those
[187 - 188] veggies sweat down a bit we're also
[189 - 191] going to go ahead and add in our roasted
[191 - 193] garlic continue to season get a little
[193 - 195] tomato paste in there and then de glaze
[195 - 197] with some red wine that roasted Garlic's
[197 - 199] nice and soft it's going to cook down
[199 - 201] right into the sauce beautifully now
[201 - 203] next up we're going to go in with a
[203 - 205] little bit of Italian herb paste this is
[205 - 207] a product you can find at most grocery
[207 - 210] stores in the produce section a good 2
[210 - 212] tbspoon of that and then we're also
[212 - 215] going to add about 3 tbspoon of tomato
[215 - 217] paste give that a good mix allow
[217 - 219] everything to kind of come together your
[219 - 220] house is be smelling amazing from that
[220 - 222] roasted garlic the
[222 - 226] onions the peppers in my opinion pasta
[226 - 227] sauce like this is something that you
[227 - 230] don't want to rush you want to kind of
[230 - 231] take your time with it really allow
[231 - 234] those flavors to build that's really
[234 - 236] where the Magic's at I got the skillet
[236 - 237] smoking hot right now that's because I
[238 - 239] when that wine hits the bottom I want to
[240 - 241] release all of the fond off the bottom
[242 - 246] pot a good/ cup of red wine going
[246 - 249] in and a full cup for the
[249 - 252] chef so once you add the red wine you
[252 - 253] want to allow this to cook off for a bit
[253 - 255] so we're going to bring that to a rapid
[255 - 258] boil 2 to 3 minutes all the alcohol will
[258 - 259] cook off leaving behind the delicious
[259 - 260] flavor and that's when we'll start
[260 - 262] adding in our tomato
[262 - 264] products all right so so far we haven't
[264 - 266] introduced much salt to this other than
[266 - 268] what's in the allpurpose seasoning right
[268 - 269] now I'm going to add some boan if you
[269 - 272] have beef buan that's ideal but chicken
[272 - 274] bullan will work as well that's going to
[274 - 276] add some MSG which is a flavor enhancer
[276 - 278] and quite a bit of sodium so that's
[278 - 280] going to act as our salty element along
[281 - 283] with the MSG going to coat the pet
[283 - 285] nicely have the guest want in another
[285 - 287] serving but that's what you want to see
[287 - 289] you really want to cook this down guys
[289 - 291] that's what you want to see right there
[291 - 292] don't rush this step right here because
[292 - 301] this is where all the flavor is building
[301 - 302] building all right so right now I feel like I'm
[302 - 303] on the set of Good Fellas with this big
[305 - 307] gravy but we're making two batches of
[307 - 309] spaghetti today so we're going to go
[309 - 311] ahead and add in the basil I like to add
[311 - 312] it whole that way we can fish it out
[312 - 314] we'll steal all of its flavor and two
[314 - 316] bay leaves we'll let that simmer for
[316 - 318] about an hour or two or as long as you
[318 - 320] got the patience for and then let me
[320 - 322] know in the comments if you put sugar in
[322 - 324] your spaghetti sauce or not me
[324 - 326] personally I'll be adding a little bit
[326 - 327] in about an hour when I was growing up
[327 - 329] you couldn't have spaghetti without a
[329 - 330] little garlic bread so we're going to go
[330 - 332] ahead and make that for both versions
[332 - 334] here so while the sauce is simmering I'm
[334 - 335] going to go ahead and get some melted
[335 - 337] butter add a little roasted garlic some
[337 - 339] seasoning some fresh parsley slice a
[340 - 342] baguette and get that in the oven so as
[342 - 344] far as the bread goes we're using a nice
[344 - 346] baguette today you can slice it on a bit
[346 - 348] make the pieces a little bit longer you
[348 - 350] can slice it more traditionally I like
[350 - 351] to slice mine at an
[351 - 354] angle serrated blade is what you want to
[356 - 358] bread then we're just going to smear on
[358 - 360] that good old garlic butter right onto
[360 - 361] our bagette and that's going to go right
[361 - 364] into the oven so it's golden brown and
[364 - 365] beautiful now when I was a kid we would
[365 - 367] just did this on some Wonderbread with a
[367 - 369] little butter and some garlic powder but
[369 - 371] today the resources are a little bit in
[371 - 373] better shape thankfully but nothing
[373 - 374] wrong with the little white bread and
[374 - 376] your spaghetti all right guys we got the
[376 - 377] world's best spaghetti sauce on the back
[377 - 380] burner simmering away to Perfection and
[380 - 382] now I'm going to show you my cheese
[382 - 384] mixture that goes with the baked
[384 - 385] spaghetti think of this kind of like a
[385 - 387] ricotta layer on a lasagna but it's a
[387 - 390] lot better we got a half cup of sour
[390 - 392] cream to that we're going to add one
[392 - 394] whole block of borses and garlic and
[394 - 397] herb cheese absolute cheat code for your
[397 - 399] mashed potatoes your Shak cuder board
[399 - 401] and for your baked
[401 - 404] spaghetti loaded with flavor little bit
[404 - 406] on the pricey side sometimes you can
[406 - 407] catch it on sale for like five bucks if
[407 - 409] you do stock up on
[409 - 412] it that whole blocks going in we're
[412 - 415] going to add a whole head of roasted
[415 - 418] garlic as well next up we're going in
[418 - 419] with about a cup of grated par paresan
[419 - 421] cheese you use the fresh stuff or store
[422 - 423] bought if you're feeling a little lazy
[423 - 425] like me today don't judge
[425 - 428] me one cup of that going
[428 - 432] in some fresh chopped
[432 - 435] parsley a little
[440 - 440] buan some AP seasoning or salt and
[440 - 444] pepper and some Italian seasoning last
[444 - 445] but not least we're going to add about 6
[445 - 447] to 8 ounces of shredded mozzarella
[447 - 448] cheese it's going to add a nice cheesy
[449 - 450] element into the middle of your spake
[450 - 452] spaghetti give you that nice cheese pull
[452 - 453] when you go to present this for your
[453 - 456] house guests they'll be all impressed
[456 - 459] left their lactose intolerant so now
[459 - 459] we're just going to get in there with
[459 - 463] our spatula and fold everything together
[463 - 464] all right so what you want to see is
[464 - 466] like a ricotta consistency it's kind of
[466 - 468] what we made with the borzen and sour
[468 - 470] cream blend in my opinion don't hate me
[470 - 472] for this way better tasting than
[472 - 474] store-bought ricot cheese that may be
[474 - 476] controversial but so is a lot of stuff
[476 - 478] that I say so sue me this is going to go
[478 - 480] right in between the layers of spaghetti
[480 - 481] go in the oven it's going to bake
[481 - 483] beautifully all right guys all the
[483 - 484] ingredients are ready the oven is
[484 - 487] preheated at 350° I'm going to go ahead
[487 - 489] and prep our casserole dish to do that
[489 - 490] we're going to add a little bit of sauce
[490 - 493] to the bottom so so nothing
[493 - 496] sticks this is how Grandma used to do it
[496 - 500] so I'm not asking no
[503 - 503] questions nice thin layer at the
[503 - 505] bottom and then we're going to toss our
[505 - 508] noodles in the sauce and begin building
[508 - 510] our baked SP dish all right guys so at
[510 - 512] this point it's just a pasta baked same
[512 - 515] as baked ziti lasagna anything like that
[515 - 517] we're to go ahead and layer our noodles
[517 - 519] with the cheese mixture that we made a
[519 - 521] little bit of extra cheese a little bit
[522 - 525] sauce and it's going to be delicious let
[525 - 526] me know in the comments if you ever had
[526 - 528] baked spaghetti let me know if you like
[528 - 530] baked spaghetti or traditional better
[530 - 531] we're going to find out today which one
[531 - 534] is the best so just a nice light layer
[534 - 536] of sauce in the middle got sauce on the
[536 - 541] bottom too so it'll be plenty te
[544 - 544] Saucy you'll be plenty Saucy too if you
[544 - 546] drink as many glasses of wine as I did
[546 - 548] in the making of this
[548 - 551] video all right next up that fantastic
[551 - 554] cheese mixture just going to dollop that
[554 - 558] on there kind of spread it relatively
[558 - 560] thin doesn't have to be perfect guys
[560 - 562] it's going to melt down so if you can't
[562 - 568] get it a nice even layer it's not a big
[575 - 575] then we'll come in with another layer of
[575 - 576] noodles all right so once everything is
[577 - 578] layered in there beautifully like you
[578 - 579] see right here we're going to top it
[579 - 581] with a little cheese now my Italians in
[581 - 583] the comments are going to lose their
[583 - 585] mind when they see this cheddar but
[585 - 586] that's how I used to do it when I was
[586 - 588] coming up I like the color and cheddar
[588 - 590] tastes good I don't care what you say
[590 - 592] got mozzarella in there as well for a
[592 - 594] little bit more authenticity you hit
[594 - 596] with some Parmesan cheese if you want to
[596 - 599] as well but either way well you can't go
[599 - 601] wrong just top it with a little cheese
[601 - 603] in the oven at 350 for about 30 to 40
[603 - 606] minutes or until the top is golden brown
[606 - 609] beautiful and bubbly and this is the
[609 - 610] part why I say brace yourself for a
[610 - 612] trademark money shot say it with me guys
[614 - 616] looking good the only thing left to do is get in
[616 - 618] good the only thing left to do is get in here for a taste test but before we do
[618 - 620] that please take a quick second to
[620 - 621] subscribe to the channel make sure you
[621 - 624] hit that Bell to a notifications as well
[624 - 625] all right guys so with the traditional
[625 - 627] version of spaghetti you got two options
[627 - 629] you can either mix the sauce together or
[629 - 631] plate the sauce on top of the pasta
[631 - 633] that's how my wife likes it I like mine
[633 - 635] mixed together we went with a
[635 - 636] combination of the two here for
[636 - 638] presentation let me know in the comments
[638 - 640] what you prefer one other Pro tip you
[640 - 642] want to let your baked spaghetti rest
[642 - 644] for about 10 minutes before you dig in
[644 - 646] speaking of digging in is
[646 - 649] time let me know in the comments which
[649 - 652] version you think is the
[652 - 654] best thises biged spaghetti look tough
[654 - 658] to beat it also looks piping
[673 - 673] it's the layer that that cheese layer
[673 - 677] really brings it home for me but going
[677 - 679] with Old Faithful traditional it's been
[679 - 681] around forever for a
[681 - 687] reason let's see what we
[706 - 709] draw it's a draw I don't know what else
[709 - 712] to say got get the cameraman's opinion
[716 - 716] tiebreaker I got to get in there and try
[716 - 721] it I know you ain't got to cut but
[724 - 724] hey Wizard Kelly Y'all I know you ain't
[724 - 726] got a cut hey BL me out though get in
[726 - 728] there and try it now where my head at
[728 - 734] here grab a make a happen joint and
[736 - 736] action that's a big bite my brother
[736 - 738] that's a real big
[738 - 741] bite hey y Le this one out hold on let
[741 - 744] me get out this this a long
[744 - 747] time parental
[750 - 752] advisory oh man that's tough that's
[752 - 754] oh man that's tough that's tough going
[754 - 758] bake going bake bake I can see why
[758 - 760] somebody would go traditional though got
[761 - 763] traditional the sauce is singing more
[763 - 765] right yeah it's more flavor dynamic in