so I'm gonna make a spaghetti bolognaise what I've done here is I've separated everything by car you got your greens yellows your ads and your additives sodium chlorine a great you know thickening you got Maxine's thick so there that's better that that well that's that's fine I'm gonna chop that up s-- there's not a lot and people think that fresh pasta though I've never done that well look keep you up there mince this is Italian herbs it makes you think of Italy when you when you eat it got a little bit of that on make sure that goes in on a salute your sodium chlorine tiny specks speck see just what specks bring out up food but yeah Italian walk on heat I'm snap chopping is I thought something so everything's cooked now we got some really fine fine spring onion so maybe they'll caramelize yeah look look really like that's not work yeah some tomatoes I've quartered them up so well this all into the volunteers so when you when they get all wet and fearful sizzle bloody nice and mushy that's what you want you know a good mush good mushroom these little red things here I don't know peppers they are the bastards then some green peppers but I've got this bag of surprise pepper so you never know what's coming you never know when your power is just going to explode us just what you want it's a looking good looking good or two of wine because if people like lying the chances are that I like it in the food their denouement a vodka and a breakfast loved it look dude I'm not gonna lie isn't it Spartacus I had a little bit 5 minutes ago in it ah it's still really hot I mean it don't look great but when does the molineres look great really that's let's face it you know Obama knows would you it's really horrible I'll put some wine down and we can see the wine bottle got some wine down and I sargol disgusting there's no there's no taste it's just spice went another board ruined it