How to Make a Great Lasagne | or is it Lasagna...?

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Andy Cooks

Andy Cooks

Ай бұрын

Lasagne is one of the best pasta dishes, and you can’t change my mind. In this video, learn how to make a delicious Lasagne from scratch. Enjoy!
Also, just a little note - you can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.
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RECIPE: www.andy-cooks.com/blogs/reci...
Ingredients:
- 2 sticks celery, diced
- 1 large carrot, diced
- 1 brown onion, diced
- 4 cloves garlic, finely diced
- 500g pork mince
- 500g beef mince
- 700g tomato passata
- 250ml red wine
- 50ml olive oil, plus extra for frying
- salt, to taste
- 250g baby spinach
- 3 large eggs
- 320g Tipo 00 flour, plus extra for dusting
- 50g butter
- 50g flour
- 600ml milk, plus an extra 100ml
- 1/4 tsp ground fresh nutmeg
- 350g mozzarella, grated
- 100g Parmesan, grated, plus rind
- small bunch basil
Method:
1. To prepare the Sofrito, in a large pan, heat about 50ml of olive oil until hot. Add onions, carrots, and celery with a big pinch of salt, and sauté for 4-5 minutes. Add garlic, stir through, and cook for 1 more minute. Remove the sofrito from the pan and set aside.
2. To cook the meat sauce, place the pan back on the heat and add a little more olive oil. Add pork and beef mince, season with salt, and cook for 3-4 minutes to get some colour on the underside. Break up the meat with a wooden spoon, add red wine, and reduce by at least 80%. Add the sofrito back to the pan with the remaining tomato passata and Parmesan rind. Mix well, bring to a simmer, then lower the heat and cook covered for 2-3 hours, stirring occasionally to prevent sticking.
3. To make the spinach pasta, blanch baby spinach in boiling salted water for 20 seconds, then plunge into ice water to stop cooking. Drain well, squeeze out excess water, and blend with eggs until smooth. Pour flour onto a work surface, make a well in the centre, add the spinach mixture and a pinch of salt. Work the mixture into dough, knead until smooth (about 8-10 minutes), and let rest for at least 45 minutes. Roll out dough to about 2mm thick, cut into sheets, blanch in boiling water for 2 minutes, then cool in water. Place onto an oiled tray until ready to layer.
4. For the béchamel sauce, melt butter in a pot over medium heat, stir in flour, and cook for 2 minutes. Gradually add 600ml of cold milk in stages, whisking until smooth. Simmer for 10 minutes, season with salt, pepper, and nutmeg.
5. To assemble the lasagne, in a 23 x 30 cm oven dish, layer meat sauce, pasta sheets, mozzarella, and Parmesan, repeating until all ingredients are used, finishing with a layer of pasta. Spread remaining passata over the top layer of pasta, cover with foil, and bake at 180°C for 30 minutes. Remove from the oven, discard foil, top with basil leaves, more mozzarella, and Parmesan, then return to the oven for 15 minutes. Finish under the grill until golden brown.
6. Let the lasagne cool slightly for 10-15 minutes, then slice and serve.
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Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
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Editor: Caleb Dawkins

Пікірлер: 657
@ricardosoares6483
@ricardosoares6483 Ай бұрын
I have said this before and I'll say it again: I love your recipes, even more because you say everything in grams. Thanks again
@ryanm2
@ryanm2 Ай бұрын
But I need my foot pounds. 😭
@ChildofFlames666
@ChildofFlames666 Ай бұрын
@@ryanm2 Then you can buy a kitchen scale or use Google to convert. After all, the rest of the world has to do that too if we want to cook US-American recipes. :)
@stanislavkorniienko1523
@stanislavkorniienko1523 Ай бұрын
​@ryanm2 you mean freedom units?🤔
@richosull
@richosull Ай бұрын
Man the worst is when they say a cup of an ingredient like broccoli which is totally different depending on how it is cut up to fit in the cup. Weight is the only way!
@Gmeister484
@Gmeister484 Ай бұрын
@@richosull 1 cup - chopped spinach? Or 1 cup - spinach, chopped​ lmao. weight would be much more simple
@Dsnyder000
@Dsnyder000 Ай бұрын
That look after the egg shell went into the blender was the best! Thanks for leaving that in!
@andy_cooks
@andy_cooks Ай бұрын
glad you enjoyed that 😆
@orrgazmo
@orrgazmo Ай бұрын
Would have preferred he blended the shells 😂then realising his mistake.
@tzTalesandtails
@tzTalesandtails Ай бұрын
It was hilarious and I can certainly relate. Holding 2 things and the wrong one goes in.
@fadetoblackyoutube
@fadetoblackyoutube Ай бұрын
@@tzTalesandtailslike straining a sauce but forgetting to catch the sauce in something
@siemens6429
@siemens6429 Ай бұрын
Seriously that was an epic moment 😍
@leecassidy2012
@leecassidy2012 Ай бұрын
The egg shell going into the blender after explaining using something else to crack your egg into 😂 absolutely brilliant
@Spungizzle
@Spungizzle Ай бұрын
I love how un-polished this is. The weird small "mistakes" or when you mix up words etc. just adds more to it all, makes it feel more genuine. Not sure if on purpose, or if you had one drink too many beforehand ;) Either way, I love it.
@andy_cooks
@andy_cooks Ай бұрын
It's just how my brain works sometimes. I think it's good to leave the errors in, we all make them
@alexashton6501
@alexashton6501 Ай бұрын
Andy doesn't drink, but he is a bit goofy and people make mistakes :)
@Spungizzle
@Spungizzle Ай бұрын
@@andy_cooks Exactly my point ... Just don't mix up sugar and salt when making donuts, I did that once. Not recommended!
@brendalee8694
@brendalee8694 Ай бұрын
😆 😅😂
@kameeI
@kameeI Ай бұрын
@@andy_cookstrue 🥹
@user-zm2tx4qu3p
@user-zm2tx4qu3p Ай бұрын
I'm an italian from the region ragù and lasagne are from, and I'm super impressed, great job
@glucas71
@glucas71 Ай бұрын
io ci metto la mozzarella contro il consiglio di tutti ma mi piace molto 😂
@andy_cooks
@andy_cooks Ай бұрын
Thank you!
@massimilianodesolei2250
@massimilianodesolei2250 Ай бұрын
​@@glucas71 anch'io ci metto la mozzarella e la preferisco di gran lunga alla besciamella
@ADudesRotary
@ADudesRotary Ай бұрын
Pressure Cooker 😊
@Cozy-vlog466
@Cozy-vlog466 Ай бұрын
Wow
@marcocorazza96
@marcocorazza96 Ай бұрын
7:24 this is what I like about andy, he is a master of his skill but he’s still one of us ahahah
@daskes123
@daskes123 Ай бұрын
I have no clue how you appeared this late in my youtube - cooking journey. Your content is absolutely brillitant!
@VicTheflyingDentist
@VicTheflyingDentist 2 күн бұрын
Loved this recipe. My younger son is vegetarian so I use Quorn mince (soya) and layer it with roasted aubergines, peppers 🫑, courgettes and spinach leaves slightly sautéed with garlic. My kids love it. 😊
@timdudas2544
@timdudas2544 Ай бұрын
I've been watching cooking shows for 20 plus years. I've seen it all but for some reason you are my favorite. Just seem original. Keep going strong.
@andy_cooks
@andy_cooks Ай бұрын
Thanks mate!
@Tackleqb
@Tackleqb 2 күн бұрын
Love how you didn’t cut out your egg mistake. This is how you look relatable AND likable folks. Great recipe and content brother. Nobody is perfect. Love it!
@TheDarkPlace00
@TheDarkPlace00 Ай бұрын
Andy making my favorite dish is something I would cancel my plans on a Saturday just to watch.
@2beinteresting
@2beinteresting Ай бұрын
He even brings out a goddamn flagpole to roll out the pasta dough. What a genius Andy is.
@andy_cooks
@andy_cooks Ай бұрын
the timing 😆 glad it turned out well!
@judewilkinson5486
@judewilkinson5486 Ай бұрын
That spinach pasta looked amazing, a brilliant touch. This is definately one to try out and hopefully add to my "Andy made me do it" collection!!!!
@GlennMcCarten
@GlennMcCarten Ай бұрын
Unbelievable Andy! I actually made your lasagne yesterday afternoon following the short video, I would have played it about 10 times over the 4 hours it took, then saw this pop up this morning 😂😂 It was delicious and well worth the effort. I really enjoy your work so thank you.
@mckidney1
@mckidney1 Ай бұрын
Haha, I love that reference to crispy fish video :) In order to continue the engagement: Pigment does not dissolve in water when the particles are large enough. By mixing it you are not making them smaller or breaking them down - you are making a suspension and as a cook you should already know what that means. Similar thing happens when making mayonnaise, it is a color that neither product has when put in.
@hubristopher6936
@hubristopher6936 Ай бұрын
I love how you didn’t edit out your mistakes.., Cooking is a journey and it’s honestly really good to see pros make a silly 😂😂😂
@TheLoneWanderersBunker
@TheLoneWanderersBunker Ай бұрын
I am so glad i am not the only one who uses pork and beef together. It makes it so much more flavourful.
@Mav_F
@Mav_F Ай бұрын
Italians actually do that too. That's why in areas with a lot of Italians, stores have mixed mince packs already done with Port and Beef. It's becoming more common these days because a lot of people are eating more pasta too.
@soullessnight6539
@soullessnight6539 Ай бұрын
@@Mav_Fdepends which region you are from in Italy. In the north, it is common to use just beef.
@Mav_F
@Mav_F Ай бұрын
@@soullessnight6539 Yes, I was just saying that to someone else. It all depends on what was available in their village / town at the time. My mother calls her town a village.
@Mav_F
@Mav_F Ай бұрын
@@soullessnight6539 Plus I was referring to Italians in Australia, not in Italy. Sorry should have stated that before. Areas with a lot of Italians you will also find Continental Shops
@Weavemoss
@Weavemoss Ай бұрын
Love how you talk about why you like to do things a certain way, like with why you prefer to roll lasagna sheets as one whole piece. It's super interesting to hear your insight and point of view on stuff!!
@WhitefieldisMASSIVE
@WhitefieldisMASSIVE Ай бұрын
I have enjoyed so many KZfaq 'chefs' but you are easily the best. A real chef that doesn't chat shit and dress things up. You are a hero brother but you and your great team around you aren't the start of the show, the food is. Never forget it. That's why I have binned off all the others.
@ouhutra
@ouhutra Ай бұрын
I just appreciate this crew so much. I love that you keep some of the mistakes in! So relatable!
@miguelelgueta5830
@miguelelgueta5830 Ай бұрын
Gracias por la pista de audio en español Andy, entiendo bien el inglés pero es maravjlloso saber que más gente de acá puede disfrutar estas recetas saludos desde Chile
@jimdavidson3345
@jimdavidson3345 Ай бұрын
While watching this video I felt relaxed and comforted in thinking I too could make this delicious lasagna - because you were calm and relaxed. You were confidently enjoying what you were doing. This is how we learn to love cooking for ourselves and others. Thank you!
@carchey79
@carchey79 Ай бұрын
I'm starting the 4th hour for the sauce simmering. At the end of 4 hours, I'll put in the fridge overnight. Planning to build and bake in the AM. let cool and refrigerate for about 4 hours then reheat. I'll let you know how it comes out, but I can tell you now from my tasting of the sauce, EPIC!
@thehaydnpaterson
@thehaydnpaterson Ай бұрын
"the engagement helps" this man is social media professional for sure hahaha! also Andy if you wanna make pasta sauce from scratch more than welcome to come join my family on our farm each year when we do it in in SA. family owns a fruit & veg shop so we do up a lot (this year was about 400kg of tomatoes)
@harviebone
@harviebone Ай бұрын
While my go to lasagna recipe is from The Kitchn, the game changed when I saw Andy make his sofrito. Thank you @AndyCooks Hat tip.
@michalkocour1204
@michalkocour1204 Ай бұрын
Try also adding pinch of cinnamon to ragú. My friend was told to do this, when he was in Milano and it adds nice depth to ragú.
@SimDeck
@SimDeck Ай бұрын
Yep. We do this also.
@pablopatitucci5065
@pablopatitucci5065 Ай бұрын
Hi Andy, I'm Pablo from Argentina who lives in Switzerland, again. Your Lasagna recipe is very good, I congratulate you; My father was born in Cosenza, Calabria. Greetings and may the success continue (some Argentine recipe)
@andy_cooks
@andy_cooks Ай бұрын
Thanks Pablo!
@pablopatitucci5065
@pablopatitucci5065 Ай бұрын
Thank you very much for your return Andy. Congratulations again on your cooking, your very clear and educating teachings, and congratulations to your entire team and family. I encourage you to cook an Argentine dish, whatever you want, it would make me very happy
@MrOso36
@MrOso36 Ай бұрын
@@pablopatitucci5065 My father was born about an hour away from Cosenza. Calabria is a lovely part of Italy. I visited Argentina about 8 years ago. Had a great time.
@patrickshaw3284
@patrickshaw3284 Ай бұрын
An episode exploring the various types of empanadas across the country would be a really cool watch. from empanadas arabes (sfijas), tucumanas, saltenas.
@lavenderatieno9150
@lavenderatieno9150 Ай бұрын
Andy your making me gain courage to make my own lasagna sheets am from Kenya and cheese is quite expensive but am definitely trying these one
@janetruh7476
@janetruh7476 Ай бұрын
Spectacular recipe. Thank you so much.❤
@dontdoxmebro1780
@dontdoxmebro1780 Ай бұрын
Never seen someone do single sheets. That’s genius my guy!
@markjrlaferla7874
@markjrlaferla7874 Ай бұрын
Lasagna. I think it serves better AND the flavours come out better if you let it rest overnight and reheat. Well done chef, looks delicious 👏🏻
@user-vh1md9vm7d
@user-vh1md9vm7d Ай бұрын
just made this for the family, they all said it was absolutely fantastic. another stunning recipe, chef!
@kristophergoordman7225
@kristophergoordman7225 Ай бұрын
Delicious! I always use red wine in my ragu. It adds so much depth to it. I deglaze with it and then rinse my tomato jars with it!
@Dexterity_Jones
@Dexterity_Jones Ай бұрын
Love your content mate, such an enjoyable wind down at the end of a busy day. Appreciate you and your teams work.
@madbarticus
@madbarticus 28 күн бұрын
I made this for the wife and I this weekend and it was a tremendous success! Thanks Andy, awesome channel.
@scottyboy72
@scottyboy72 Ай бұрын
not sure which is better, watching you cook after a hard days graft or falling asleep to the soothing music😴
@Blinks46
@Blinks46 21 күн бұрын
Love your recipes and you explain everything so simple I’m glade I found you ❤
@italolotta4684
@italolotta4684 24 күн бұрын
I don't know if Italy is more proud or glad for your videos I guess both! your are a proper " Cuoco" always a big pleasure watch your videos even when I know everything about . Bravo!
@mii0130
@mii0130 Ай бұрын
Splendid recipe! You definitely have taken lasagn* to the next level! This nutritious dish can easily replace Sunday roast. 👍😋
@samaanagram
@samaanagram Ай бұрын
The spinach pasta is my go-to!! Love seeing it represented here when it's often overlooked
@seleneeleonori4894
@seleneeleonori4894 Ай бұрын
One is lasagnA, two are lasagnE, I have to Say you did a very good job with the ragù. Love from Italy 😊😊😊😊
@suepreston4942
@suepreston4942 Ай бұрын
Salivating ❤❤❤. And I think you have even convinced me to make my own pasta sheets. Thanks so much 🎉
@arjunhemmady6568
@arjunhemmady6568 Ай бұрын
For a long time my favourite chef was Jamie Oliver. But now it's you Andy! 😊
@isagrace4260
@isagrace4260 Ай бұрын
I know I’ve had too much Uncle Rodger exposure because this made me clutch my pearls 😂
@MrMikellsof88
@MrMikellsof88 Ай бұрын
@@isagrace4260 No such thing as too much Uncle Roger!
@Lionelj
@Lionelj Ай бұрын
Thanks for the recipe in the details
@JasonSchmidt
@JasonSchmidt Ай бұрын
Another winner of a recipe! Keeping it real for everyone..........
@jessicaavilajimenez1560
@jessicaavilajimenez1560 Ай бұрын
Qué bien!! En español!!! Mil gracias
@cyndifoore7743
@cyndifoore7743 18 күн бұрын
I definitely have to make this spinach pasta, thank you!!!
@enricotesei3718
@enricotesei3718 Ай бұрын
Not the recipe of my Italian grandmother but close, congrats for the result, worth trying it, keep on with your way of cooking!
@ANRQAngel
@ANRQAngel Ай бұрын
love it!! I've been looking for a fresh pasta lasagna recipe.. definitely going to try this one!! Thanks Andy
@wayneorchard5570
@wayneorchard5570 Ай бұрын
Great instructional video. A man of patience and experience 👍
@thebiblewhatdoesitmean
@thebiblewhatdoesitmean Ай бұрын
That looks delicious! Was wondering how to make spinach pasta, thanks for the demonstration. Can almost taste it!
@fitznimitz
@fitznimitz Ай бұрын
Loved the video, mistakes included, you're just a super charismatic easy person to follow. I did want to say one thing: at some point you talk about using vodka in a crispy batter. I'm not 100% on it just evaporating quicker than water, but I do know that alcohol usage in a dough will lower the amount of gluten produced. I learned this from Alton Brown on the show Good Eats when he used Applejack (apple brandy) as part of the wet ingredient for his apple pie crust. Less gluten forms because of the alcohol and you are left with a flaky crust instead of doughy. Plus Applejack tastes amazing.
@guerd87
@guerd87 Ай бұрын
Love the last comment! We make lasagne at home (using purchased pasta though) and cook it in the morning and then reheat at night. It tastes so much better then straight out of the oven I think i might have a go at making pasta next time after watching this
@sergiumurzac2098
@sergiumurzac2098 Ай бұрын
thanks chef! as always a pleasure to watch 🙌🏻
@hamian32
@hamian32 Ай бұрын
Thank you for this, great recipe :)
@dohnamkerckhove7171
@dohnamkerckhove7171 Ай бұрын
Love most of your recipes. I'm not as worldly as you are. I will be trying a few recipes out of my wheelhouse or foreign. Dohna from Wisconsin USA
@kevin5073
@kevin5073 Ай бұрын
Ultimate comfort food. Am salivating.
@user-rh4vp7fd8n
@user-rh4vp7fd8n 29 күн бұрын
How wonderful! Love the added pasta lesson! Kudos Chef!
@remiewatkins8032
@remiewatkins8032 Ай бұрын
Awesome Andy just love it a great video Big Thanks
@clairewright8153
@clairewright8153 Ай бұрын
Oh dear god that’s looks amazing, love how intense the pasta sheets looks. Would happily sit down and eat a plateful of this.
@692148
@692148 10 күн бұрын
What a joy to watch Chef
@samphilipp4997
@samphilipp4997 Ай бұрын
I mix drywall mud and thinset alot so I can roll out some pasta right lol👍 Thanks for the great video🔥
@f1nnp
@f1nnp Ай бұрын
I just love watching your videos! You explain everything so good that I feel confident trying out your recipies. Especially the way you cook is so calm and natural (like when you threw the shells into the blender 😂). I just love watching your videos. Also your language is easy to understand for me (as a german, whose english might not be the best ;))
@andy_cooks
@andy_cooks Ай бұрын
I really appreciate that, thanks for watching
@TheBigk1964
@TheBigk1964 Ай бұрын
I make mine, almost exactly like yours. That makes me feel good!
@rlsleosa
@rlsleosa Ай бұрын
That was a beautiful lasagne...wanted so much to have a bite. Will need to make it. Thank you.
@siemens6429
@siemens6429 Ай бұрын
The best, one and only andy! Great cheff as always!
@Mochi-sn3ud
@Mochi-sn3ud Ай бұрын
I learned a long time ago to make the "Sheets" of pasta but I roll each sheet separately as it is easier for me than one giant sheet and cut. I have a template for my deep dish 9x13. I love the bechamel sauce and I make more than you and instead of the milk added to the ragu, I add some bechamel sauce to the ragu.) Lovely recipe.
@KasperG87
@KasperG87 Ай бұрын
Will try this method. Seems great with some different techniques than i normally make lasagna with
@padders1068
@padders1068 Ай бұрын
Yes Chef! Thanks Andy and team. Peace and ❤ to you all 🙂😋
@DanAkaPharaoh
@DanAkaPharaoh Ай бұрын
Thats almost how we do it here in Europe, I often cook on italian recipies doing those kind of dishes, so we mix the cheese with bechamel sauce but I guess you get the same result in the end, also for those hardcore, add a bit of chicken liver to the ragu. Also we always use a table spoon or two of tomato paste (which should fry a bit to get the bitternes out). Great Vid!
@abbyechevarria5322
@abbyechevarria5322 Ай бұрын
Thank you for sharing. Your video. Looks delicious.👍😊
@tanyoivanov-personal
@tanyoivanov-personal Ай бұрын
I'll make it. Looks great, thanks
@LetsJhazTravel
@LetsJhazTravel Ай бұрын
Always like your videos! Straightforward and you make it easy.
@queenofclubs
@queenofclubs Ай бұрын
You are a master. Never be afraid. ❤
@ddraidex6842
@ddraidex6842 Ай бұрын
I know this dish will taste magnificent and I will try it here at the house. Thanks for this great video
@feangio
@feangio Ай бұрын
@andy_cooks, as somebody from Bologna - the birthplace of lasagne, or at least, the type of lasagne you made here - that was very very close to the recipe as I know it! Didn't expect that. I'm very impressed that you went for green sheet pasta, I almost never see that outside of Bologna. The dash of milk at the end was also a good reminder of home. 🙂 Every restaurant, and possibly every family, will have their own slight twists on the way to make ragu and to assemble the dish. So, what you showed is absolutely fine. Still, a couple of things you can consider: 1) Leaving the lid completely off, or off for longer, when making the ragu. In Bologna, ragu often loses the redness and wateriness from the tomato sauce and becomes thicker and browner. This helps the lasagne stay together and not fall apart. (Lasagne are supposed to only need a fork to eat - that's difficult when the sauce is too slippery!) Cost is the main reason that, around the world, ragu will be too liquid and tomatoey; but if you can spare the money and time, the less red it is at the end, the better. (Then there are all manners of variations on ragu. Some families like to add a bit of bacon, or mushrooms, etc. Others add a small-to-large amount of olive oil to make it richer. Suit yourself!) 2) There should be no need for mozzarella; you can just play with the amount of bechamel and parmesan vs. the ragu to achieve any degree of creaminess you wish. More seriously, whatever is the thing you used in there, that's not how mozzarella is supposed to look like! Mozzarella should be snow white and way too supple to be grated. 3) I don't think basil on top is needed, but if you like it, why not. However, you could consider an alternative that is quite frequent in Bologna: trying to get the top layer to be slightly crispy. That's a delicate tradeoff as I have seen more than one tray of lasagne ruined by too much of this. Anyway, if you want to go for that, on the top layer, instead of tomato sauce, go for the usual layering of ragu with only a little bit of bechamel and - at the end - parmesan. Quite simply, the less liquid on top, the more the top layer will naturally start to get crunchy. Beware that especially the edges of the top layer can burn fast!
@clivem24
@clivem24 Ай бұрын
Looks so so good!
@lyzi1792
@lyzi1792 Ай бұрын
we need Vinchenzo's plate and Andy collab on these bottles of passata!
@johnnyfive8377
@johnnyfive8377 Ай бұрын
That looks like an insane amount of work. Something I'd generally put in the too hard basket and forget about but after watching that I'm going to give it a go. Wish me luck.
@andy_cooks
@andy_cooks Ай бұрын
It is a bit of work but I definitely think it's worth it, even just to try once. And i'm sure it will turn out great
@natbarron
@natbarron Ай бұрын
You could definitely make a few of these at a time and freeze them. Totally worth the effort especially knowing exactly what ingredients you’ve put into it. Unlike store bought stuff
@Userfox8712
@Userfox8712 Ай бұрын
@@andy_cooksThis looks delicious!😊
@techynerdygypsy1731
@techynerdygypsy1731 Ай бұрын
I like the way you maximize flavor in ur lasagna ❤❤❤
@OvieKovy
@OvieKovy Ай бұрын
Looks incredible
@ThyAsianMan
@ThyAsianMan 29 күн бұрын
Thanks for the recipe Andy. I made this, and it was definitely the best lasagna I’ve laid. The basil on top is genius. Bechamel sauce delicious. Noodles really elevated the dish, but it’s definitely the thing I’d cut out next time as it’s a lot of labor for an already laborious dish.
@edurauhanen
@edurauhanen Ай бұрын
I like to wilt the spinach in a pan instead of boiling it, I also add a tiny bit of fresh basil and some grated garlic also. Don't really know if this makes any difference tho, wifey seems to like it. Great work Andy, love your videos!
@davidhawkins8830
@davidhawkins8830 Ай бұрын
Looks absolutely delicious Andy top job sir 👍
@angeladelph6833
@angeladelph6833 Ай бұрын
Excellent dishes chef. Made it today for a few friends and let's say, I'm still trying to figure out how my dish got out the door. Yummy job!!😊
@kris_kreations
@kris_kreations Ай бұрын
Omg that’s looks amazingly delicious!
@arsyfoox
@arsyfoox Ай бұрын
Nice. Pretty authentic, beside garlic at the start and green color!
@TheoriginalANGEK439
@TheoriginalANGEK439 Ай бұрын
The longer you cook ragù sauce the better, and it always tastes better the next day ! 👍❤️👍
@Mav_F
@Mav_F Ай бұрын
There is a limit though.
@margitbeugler1047
@margitbeugler1047 Ай бұрын
Andy you are great, this way we learn some Australian as well.
@darklin333
@darklin333 Ай бұрын
I think Andy is Kiwi, but he has all our lingo mastered.
@kwoylee5617
@kwoylee5617 Ай бұрын
​@darklin333 I was wondering about this. 99% of the time, Andy sounds like an Aussie, but the way he says stuff like "mince" gives it away!
@philhardy6470
@philhardy6470 Ай бұрын
That looks amazing, that béchamel has always worried me, for some reason, but watching, & see how fast it came along, I think I’m gonna try & make it
@nukasnook1561
@nukasnook1561 8 күн бұрын
Just wanted to say, I'm learning a lot from you, and I love your naturalness. Nuka from Whanganui
@jencrecelius3565
@jencrecelius3565 Ай бұрын
That looked delish and love the spinach pasta, yum 😊
@ADGNet
@ADGNet Ай бұрын
The self deprecating humour adds to your grounded personality. Some of these other YT chefs you can feel the arrogance such as Johnn D F.. but maybe his been great for long enough to be seen as a villain? I also watch Jean-Pierre B for french cooking, energy and sincerity.
@johnmccormick9303
@johnmccormick9303 Ай бұрын
Mate, you can really cook! Great vids to follow, thank you
@user-jx1cq8zq6u
@user-jx1cq8zq6u Ай бұрын
Another outstanding recipe Andy! I love the math symbols added during editing. Making me hungry, it’s only Monday, though, I’ll have to wait till the weekend. Thanks again for making cooking so much fun! 20:02
@macfanguy
@macfanguy Ай бұрын
Dude, that looks so frickin’ tasty! And that pasta rolling was cool.
@zdog959
@zdog959 Ай бұрын
Looks so good 😋
@nkfrancis16
@nkfrancis16 Ай бұрын
I’ve been making the same lasagne for years and it’s one of the few things I’m confident on. I mixed it up today and followed your instructions on the sauce (previously I didn’t take out the soffrito when adding the meat and I usually add a splash Worcestershire sauce ) - it’s in the oven now and smells lush so I’m excited to try!
@soullessnight6539
@soullessnight6539 Ай бұрын
Idk any Italian that takes out the sofffrito like Andy did. They just add the raw mince to the soffrito.
@crazywhitegrl27
@crazywhitegrl27 Ай бұрын
love that oil can! you're a real one thanks for sharing your life and skills ❤❤❤
@andy_cooks
@andy_cooks Ай бұрын
I appreciate that, thank you!
@TheLooney1976
@TheLooney1976 Ай бұрын
It's quite similar to the bolgonese sauce I'm used to make for pasta. I use the slowcooker for the long part of the cooking, making the sauce in the morning, tossing it in the slowcooker and leaving it during the day to get really good flavour. Thansk about the tip of the wine needing to reduce, I'll try that next time.
@mikewinny3856
@mikewinny3856 Ай бұрын
Восхитительно! / Amazing!
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