I’ve made every one of Franks “Best you ever had” recipes and they never disappoint! I always learn a new skill I can use later and end up with great food. Thanks Frank and Epicurious! 😊😊😊
I love it the next day after sitting in the fridge. I slice, heat up a pan and fry the edges until they're crispy and the slice is warmed through. Delicious! 🍽🤌
That kernel of wisdom about adding more water to the sauce to make it need to cook longer to build the flavors was brilliant. I never thought of that before and I always omitted the water for a richer sauce. This forced me to boil the noodles because there wasn't enough water in the thick sauce to cook the dry noodles. Great tip, thank you.
I think what makes Epicurious 101s unique is that unlike other cooking videos, it shows the full few minutes of cooking something in a pan rather than skipping to the next step or to when the cooking is done
It is definitely worth learning to make your own pasta. The last two times I made lasagna with homemade pasta the flavor was noticeably better. And most important, I could size the pasta to fit my dishes so I didn't have to deal with standard-size strips that I had to cut to fit and get random pieces that fell apart when serving.
I need to start doing that. I have had fresh pasta exactly once in my life and I noticed that it isn't just a better product .. its an entirely new thing in of itself.
I see great recipes all the time, but rarely are they accompanied by a great teacher. This is one of the best videos I've watched. You have a new subscriber!
You guys find the best chefs for this, love these videos so much. I'm not a big lasagna guy, but that sauce he made I could just drink that and be happy.
I really wish these included written recipes - even if they're just something to start with and expand - so I didn't have to keep rewatching the video to write it all down
@@NlivingY Americas Test Kitchen is the same. They say you can find the recipe on their web site, but when you go there you'll find you must sign up for digital access (free for 14 days).
A basic list of ingredients, oven temp and time would be great. I watch the video so know the process ... At any rate, I now know that none of the channel recipes have the recipe so I make the notes I want. Sometimes I need to re-watch but typically between memory and notes I can make and write the recipe if something I want to remake. Still annoying, though!
In addition the video does not even mention the amounts. "I am going to put in the pork", gee wiz, mind telling me how much pork I need? I guess I won't be making this lasagna after all, and I won't watch another Epicurious 101 video ever again, screw you
In Anthony Bourdain's book 'Appetites' he recommends cooking the lasagne in the oven the day before you intend on serving, to then reheat it through on the day - how I'll always do my lasagnes now
i think day before recipes are great but honestly i like that franks recipes pretty much always occur the day you cook it. i honestly hate cooking in advance even marinating. just me tho
I can easily agree with making the gravy a day ahead before making the lasagna, but the entire lasagna itself. I would be concerned that the different textures would reheat unevenly I am of Italian descent ... my ancestors settled in NYC, PA, and NJ. We grew up saying "gravy" for the tomato and meat mixture (Sunday gravy). For the brown gravy that went over meat, we called that brown gravy. Anything that didn't have meat, for example, marinara...that would be called a sauce. Just offered as an informational tidbit!.
LOL. "Snap, crackle, pop" onions. Great description, and a delightful one, too. Nice sauce; I rarely use pork but this could change my mind. Since I am older than the hills, it means a lot!
I use it in my spaghetti and goulash sauces and It’s a game changer. My husband and family didn’t know what was different but it had more depth and richness, was the consensus.
I volunteered to make some lasagna for our friend group's game night. I always thought my lasagna was pretty solid but these tips are going to elevate it to the next level! Adding water to force the sauce to cook longer so those flavors really marry together is brilliant!
This is a very cool recipe, I’m planning on making it while my grandma is here. Thanks Chef Frank! I haven’t made lasagna since I was a kid, probably 8. It’s always nice to watch a video that inspires me enough to do it again!
Your comment made my heart smile!!! 🤗 It really is a wonderful thing to see something that makes our childhood come back alive. I frequently see these recipes and then make them with my granddaughter (she's 11).
@@caspin22 Hello, I'm at a loss here. Is it possible you could post the measurements that worked for you? That's obviously a big ask for a stranger but I'm yelling in the dark
When you're letting it rest: can you let it rest in the oven? Does it have to rest on stove top? Rest covered or uncovered? Better on a cake rack? Do you heat again after resting or is it still hot enough? Thanks for any info!
I love lasagna with béchamel, but can't stand it with ricotta. I told a couple of Northern Italians that it's made with ricotta in America. Their look of combined shock and disgust was interesting to say the least.
I usually make a béchamel as well. It makes it lovely and rich. I then either turn it into cheese sauce or sprinkle a load of cheese on top. But I don't like mozzarella or ricotta and just use a strong cheddar. Probably not authentic, but I love the flavour.
@@AlasdairMacKinnonI remember that , I came in laughing , great to think about that scenario and I thought it was hilarious to see that one guy when...... Nevermind I thought you were FRANCO 😘
Our mother sent 4 lasagnas with us for our post high school graduation trip (Disney World…Space Mountain hung over bad idea) we ate those lasagnas happily and Chef Frank’s lasagna certainly looked delicious as mother’s lasagna
When I've got the time, I look forward to trying this. It's so drastically different than my sicilian great grandmother's recipe that I'm curious how it compares.
In terms of what you get in America, seems pretty traditional, if you can even say we have a traditional one. He has the basic tomato and meat ragu. I know for sure that you would see those types of noodles in the traditional Lasagna of Naples. .
One tip: slightly overlap your pasta when making a layer. Also, for the bottom layer, overlap it even more or even double layer it so the bottom has a nice foundation.
Thanks Frank. Love the tips you add in the description as you go, based on your years of experience. The little things make the end product so much better. Thanks again.
Great teacher. I won't serve this recipe unless I've made a batch first because there was little instruction of how much of ingredients to buy or place. I'll eyeball it and fill that in. But it will be a keeper. Thank you, Chef Frank.
I'm not a fan of any pork in my lasagna but I construct mine similar to yours (including using regular dry noodles). The only difference in construction is I do different cheeses on each layer (some with a little mozzarella). Ricotta on one layer, cream cheese and mozza on another layer, mozza and parmesan reggiano on another layer, and finally mozza and cheddar on top. it's amazing!
This is a beautiful tutorial, so perfect that I feel that I dont even need a defined recipe! Having watched this and pinning it for reference I will be able to make a perfect pan of Lasagna every time, albeit it perhaps just a little different each time, but perfectly so! Thank you, Chef!
I definitely prefer lasagna with bechamel (although I never enjoy making bechamel), and based on my experiences I prefer to pre-cook the pasta (maybe it's produced thicker in my country, I don't know), but nevertheless - it's always enjoyable and educating to watch Chef Frank :) I love all the little details - like "listen to my pot" :D
I've never understood why people have such an issue with bechamel. You literally just cook some butter and flour together and then chuck some milk on. It's so quick and easy?
Amazing recipe... I picked up so many tips. But, I have one question: if you let your lasagna rest for 30 mins after cooking, won't you end up eating cold lasagna?
The (North) European Mind Cannot Comprehend This. We always use bechamel. Some questions for Frank: 1. Why not shred up the pork chunks before adding them to the sauce so you avoid awkwardly fishing them out after? 2. Why make so much effort to tie together herbs and removing them if you just add them back in later?
1. You have to slow cook the pork in the sauce for hours to get it to fall apart like that 2. His herb bundle thing is super useful for rosemary, lemongrass, etc. I have no earthly idea why he bundled basil and only basil
I could listen to Chef Frank and Chef Saul talk all day long. They could give me a recipe for pouring cereal in a bowl and I would listen with rapt attention. 🥰🤗👨🍳👨🏽🍳
I actually literally made some lasagna today with "oven-ready" pasta. It works great and doesn't taste different to me, personally. I kinda like it better because, at least the one I bought, comes in flat sheets that fit my lasagna pan better than the other stuff that's longer and has the wavy edge.
solid recipe, really enjoyed seeing Chef's sauce variation. I would only add that I never put the cheese on top. Although it presents well...all that browned up cheese looks tasty however, cut into it and the whole pieced fall apart. I layer my meat sauce on top and then sprinkle grated romano and parmesan
As Frank says, there are different ways to make lasagne. And this the way it’s made in the US. The insane amount of meat (pork only??) and cheese is why it has the consistency and weight of freshly poured concrete and takes about the same time to digest. It surely looks great but after a plate you wanna go take a nap. If you’re a fan of Chicago pizza, go for it. But if you’re trying to recreate that delicious plate of lasagne you had in Italy, forget about this video.
That looks like a fantastic lasagna. I've always boiled the noodles first, so this will be a new method for me. If you wanted to portion this out and freeze it, what is the best way to reheat it for service? Thank you. Do you ever have to add sugar?
The most impressive thing is he did this whole thing while keeping those white clothes so clean. If I wear a white shirt I walk outside onto the live set of cloudy with a chance of meatballs 😆
"Put it in front of the people you Love and they will love you back" ; i like those words
Food is love.
Frank is love.
My vegetarian girlfriend would leave me if I put it in front of her
@@jonjohnson2844 oh nooooooo 😅
Consider it a bribe.
love frank because not only does he explain what to do he tells you WHY YOURE DOING IT which is so important
but he does not tell how much of this or how much of that
Did he cook the pasta ?
Yes, it is helpful how he instructs.
@@ellenbertke no
I agree! That’s important.
I’ve made every one of Franks “Best you ever had” recipes and they never disappoint! I always learn a new skill I can use later and end up with great food. Thanks Frank and Epicurious! 😊😊😊
I love it the next day after sitting in the fridge. I slice, heat up a pan and fry the edges until they're crispy and the slice is warmed through. Delicious! 🍽🤌
I'd bet that helps it hold together a bit better as well
I need to try that!
Yuuuum
That kernel of wisdom about adding more water to the sauce to make it need to cook longer to build the flavors was brilliant. I never thought of that before and I always omitted the water for a richer sauce. This forced me to boil the noodles because there wasn't enough water in the thick sauce to cook the dry noodles. Great tip, thank you.
I think what makes Epicurious 101s unique is that unlike other cooking videos, it shows the full few minutes of cooking something in a pan rather than skipping to the next step or to when the cooking is done
The teaching and explanations here were incredible. I won’t skip the water in recipes anymore.
Frank makes some of the best and most approachable cooking videos out there. I’ve learned so much.
I always enjoy Frank's videos... Clear, informative, and entertaining.
Frank, you’re my favourite chef here bro!
Ronzoni? Really?
It is definitely worth learning to make your own pasta. The last two times I made lasagna with homemade pasta the flavor was noticeably better. And most important, I could size the pasta to fit my dishes so I didn't have to deal with standard-size strips that I had to cut to fit and get random pieces that fell apart when serving.
I need to start doing that. I have had fresh pasta exactly once in my life and I noticed that it isn't just a better product .. its an entirely new thing in of itself.
If it is fresh pasta how much time should it stay in the oven?
I see great recipes all the time, but rarely are they accompanied by a great teacher. This is one of the best videos I've watched. You have a new subscriber!
I would have never guessed a professional chef would recommend making lasagna with uncooked noodles. Pretty cool.
A lot of professional chefs do the same thing.
You guys find the best chefs for this, love these videos so much.
I'm not a big lasagna guy, but that sauce he made I could just drink that and be happy.
I really wish these included written recipes - even if they're just something to start with and expand - so I didn't have to keep rewatching the video to write it all down
@@NlivingY Americas Test Kitchen is the same. They say you can find the recipe on their web site, but when you go there you'll find you must sign up for digital access (free for 14 days).
A basic list of ingredients, oven temp and time would be great. I watch the video so know the process ... At any rate, I now know that none of the channel recipes have the recipe so I make the notes I want. Sometimes I need to re-watch but typically between memory and notes I can make and write the recipe if something I want to remake. Still annoying, though!
I agree! wish it had the written recipe.
In addition the video does not even mention the amounts. "I am going to put in the pork", gee wiz, mind telling me how much pork I need? I guess I won't be making this lasagna after all, and I won't watch another Epicurious 101 video ever again, screw you
Any chance you wrote it down? I was looking forward to making this today 😢
Solid tutorial. As always, zero fluff or bs. All actionable kindness. Chef you’re awesome. Thank you
Purposefully posted at lunch time? 🤔
where are u at? it is 9:am😂
Depends on where in the World you are😅 dinner time here
And here we are watching the video at midnight😊
For me it would have come out around 5pm (UK time )
Well ist 6:00 PM here
Really needed to hear that about the 30 minute rest. That explains a lot about every frozen lasagna I've ever baked.
In Anthony Bourdain's book 'Appetites' he recommends cooking the lasagne in the oven the day before you intend on serving, to then reheat it through on the day - how I'll always do my lasagnes now
And how does it taste after?
i think day before recipes are great but honestly i like that franks recipes pretty much always occur the day you cook it. i honestly hate cooking in advance even marinating. just me tho
I can easily agree with making the gravy a day ahead before making the lasagna, but the entire lasagna itself. I would be concerned that the different textures would reheat unevenly
I am of Italian descent ... my ancestors settled in NYC, PA, and NJ. We grew up saying "gravy" for the tomato and meat mixture (Sunday gravy). For the brown gravy that went over meat, we called that brown gravy.
Anything that didn't have meat, for example, marinara...that would be called a sauce. Just offered as an informational tidbit!.
That's how my nonna makes her lasagna as well. I love it that way.
Honestly, the same applies to chili, stew, soup and most sauces. The flavors really infuse over time. Well worth the wait. 👌
Not having to cook the pasta is a game changer! Never knew you could do this but I will try for sure!
LOL. "Snap, crackle, pop" onions. Great description, and a delightful one, too. Nice sauce; I rarely use pork but this could change my mind. Since I am older than the hills, it means a lot!
I use it in my spaghetti and goulash sauces and It’s a game changer. My husband and family didn’t know what was different but it had more depth and richness, was the consensus.
I volunteered to make some lasagna for our friend group's game night. I always thought my lasagna was pretty solid but these tips are going to elevate it to the next level! Adding water to force the sauce to cook longer so those flavors really marry together is brilliant!
This is a very cool recipe, I’m planning on making it while my grandma is here. Thanks Chef Frank! I haven’t made lasagna since I was a kid, probably 8. It’s always nice to watch a video that inspires me enough to do it again!
Your comment made my heart smile!!! 🤗 It really is a wonderful thing to see something that makes our childhood come back alive. I frequently see these recipes and then make them with my granddaughter (she's 11).
I used my own homemade sauce without meat. Never thought to bake lasagna without boiling. It was fantastic.
I have been craving lasagna for weeks but have never made it myself. Might need to make this one
Takes a while to make though, I don't have the patience for this 😭
Lasagna is amazing and easy to make. It’s just a lot of effort. But the effort is so worth it!
Update: I made it. It was in fact delicious.
@@ZBixbyhow long did it take you to do it?
Sorry but not a traditional Italian lasagne
I love how its super realistic for people who wants to cook easy with easy market ingredients
I love this guy. So enjoyable to watch.
Fanstastic instructional video WITH NO MEASUREMENTS PROVIDED
this drives me INSANE with all his videos. I usually figure them out though, and it's worth it!
@@caspin22 Hello, I'm at a loss here. Is it possible you could post the measurements that worked for you? That's obviously a big ask for a stranger but I'm yelling in the dark
When you're letting it rest: can you let it rest in the oven? Does it have to rest on stove top? Rest covered or uncovered? Better on a cake rack? Do you heat again after resting or is it still hot enough? Thanks for any info!
You let it rest outside the oven. At 30 minutes. there's no need to reheat.
Ehh I hate letting things rest. I want my food hot. Not just above warm.
@@Ionsniper If you don’t let it rest, it becomes a soupy mess when you cut into it to serve.
I made this and it turned out great. I'd never skipped cooking the pasta, but it came out perfect.
Alright! I'm a convert. I've never done Lasagna without par cooking my Noodles, but now, I/m excited to try! Thank you!
I've seen people dry out and end up with noodle crisps! But, steaming will solve the issue and his pasta is submerged in sauce
Same!! Now i want to try it to see if there is a difference.
Omg. I made this using your directions and it turned out amazing. It did take some time but well worth it.
Nice to see frank again!
Frank Thank you!!! All your videos are so easy to follow and your recipes are the best!
I made this and it was delicious and easy to make. Thanks for the tips and tricks. You make cooking fun.
Chef Frank I think you were a La Nona in a previous life! Great recipe thanks for sharing!
My noni and my mom used to give frozen lasagnas out as Christmas gifts
wow that is an absolutely incredible gift!
What's a noni? It's either Nonna or Nonno
I’m guessing it’s an Italian-American thing to use cheese; I’ve always known lasagne to have béchamel instead.
I love lasagna with béchamel, but can't stand it with ricotta. I told a couple of Northern Italians that it's made with ricotta in America. Their look of combined shock and disgust was interesting to say the least.
I usually make a béchamel as well. It makes it lovely and rich. I then either turn it into cheese sauce or sprinkle a load of cheese on top. But I don't like mozzarella or ricotta and just use a strong cheddar. Probably not authentic, but I love the flavour.
@@AlasdairMacKinnongood to know I’m not alone
@@AlasdairMacKinnonI remember that , I came in laughing , great to think about that scenario and I thought it was hilarious to see that one guy when...... Nevermind I thought you were FRANCO 😘
@@AlasdairMacKinnon It's because ricotta was cheaper to obtain for Italian Americans, who introduced Americans to lasagna, albeit, their version.
This is for sure the best recipe for Lasagna I've seen and tasted
I'd eat anything made "Frank Style". He just has such a passion for food and teaching others
The lasagne I make is the favourite thing I cook for my wife, so I am DEFINITELY trying this version now!
I made this and it was awesome. This is number 2... your French toast is number 1
Our mother sent 4 lasagnas with us for our post high school graduation trip (Disney World…Space Mountain hung over bad idea) we ate those lasagnas happily and Chef Frank’s lasagna certainly looked delicious as mother’s lasagna
Wow... What a AWESOME looking Lasagna! Cool!
When I've got the time, I look forward to trying this. It's so drastically different than my sicilian great grandmother's recipe that I'm curious how it compares.
Might be one of the most untraditional lasagnas I have ever seen in my life
In terms of what you get in America, seems pretty traditional, if you can even say we have a traditional one. He has the basic tomato and meat ragu.
I know for sure that you would see those types of noodles in the traditional Lasagna of Naples.
.
I like that you don't have to precook the pasta, never knew you could do it that way
One tip: slightly overlap your pasta when making a layer. Also, for the bottom layer, overlap it even more or even double layer it so the bottom has a nice foundation.
Thanks Frank. Love the tips you add in the description as you go, based on your years of experience. The little things make the end product so much better. Thanks again.
Why can't you give me the ingredients list. I have to watch this thing with a notepad to make it useful
I'm watching it again ! I lost my notepad with notes to it... It's worthwhile 😊 Take Note.. yummo !!
It's not enough that he made a video?
Ask gemini/chatgpt to make a grocery list
Great teacher. I won't serve this recipe unless I've made a batch first because there was little instruction of how much of ingredients to buy or place. I'll eyeball it and fill that in. But it will be a keeper. Thank you, Chef Frank.
Oh, and I like the vegatables in it. That's not usual.
I'm not a fan of any pork in my lasagna but I construct mine similar to yours (including using regular dry noodles). The only difference in construction is I do different cheeses on each layer (some with a little mozzarella). Ricotta on one layer, cream cheese and mozza on another layer, mozza and parmesan reggiano on another layer, and finally mozza and cheddar on top. it's amazing!
Only cheese that should be in lasagne is parmesan reggiano.
@@derekmcdougall9638 I couldn't disagree more. Ricotta is mandatory in my opinion! Everything else is optional! LOL
People dont want restaurant quality, they want grandma quality
The end product is focking amazing looking!!!
This is a beautiful tutorial, so perfect that I feel that I dont even need a defined recipe! Having watched this and pinning it for reference I will be able to make a perfect pan of Lasagna every time, albeit it perhaps just a little different each time, but perfectly so! Thank you, Chef!
I’ll give you 100% perfection for this delicious Lasagna . Thank you
I definitely prefer lasagna with bechamel (although I never enjoy making bechamel), and based on my experiences I prefer to pre-cook the pasta (maybe it's produced thicker in my country, I don't know), but nevertheless - it's always enjoyable and educating to watch Chef Frank :) I love all the little details - like "listen to my pot" :D
I've never understood why people have such an issue with bechamel. You literally just cook some butter and flour together and then chuck some milk on. It's so quick and easy?
Amazing recipe... I picked up so many tips. But, I have one question: if you let your lasagna rest for 30 mins after cooking, won't you end up eating cold lasagna?
My favorite chef
I would eat this by myself in maybe two sittings. I would add olives. This looks so amazing.
Mushrooms too.
"Wait to cut" is the only tip i needed. Ive eff up and threw away many lasgana's lol
I guess ill try again this weekend
That was the bit I wanted to see and understand :-) now to try it - hope it isn't too cold after 30 mins, but it shouldn't be.
@@adam1gale it wont. But cool seeing a way less watery lasagna lol
La ricetta per preparare la lasagna tradizionale è differente, ma d'altronde la cucina è fantasia ed innovazione. Ottima esecuzione
I come here after watching Frank's pancake video. He has such nice recipes for our family meals ❤
The (North) European Mind Cannot Comprehend This. We always use bechamel.
Some questions for Frank:
1. Why not shred up the pork chunks before adding them to the sauce so you avoid awkwardly fishing them out after?
2. Why make so much effort to tie together herbs and removing them if you just add them back in later?
Great points
1. You have to slow cook the pork in the sauce for hours to get it to fall apart like that
2. His herb bundle thing is super useful for rosemary, lemongrass, etc. I have no earthly idea why he bundled basil and only basil
We do not always use bechamel
bechamel is so much better than ricotta. Ricotta makes it sweet and cloying. Uniquely American.
Hi, I don't cook meat and milk together for religious reasons. Is there an alternative to meat, or alternatively to milk?
I could listen to Chef Frank and Chef Saul talk all day long. They could give me a recipe for pouring cereal in a bowl and I would listen with rapt attention. 🥰🤗👨🍳👨🏽🍳
I have always used cottage cheese instead of ricotta. I do this, since cottage cheese isn't dry as ricotta.
I LOVE my lasagna pans designed to perfectly fit dry lasagna noodles. Can’t recommend those enough.
Mouth watering especially for someone on a diet😋
I actually literally made some lasagna today with "oven-ready" pasta. It works great and doesn't taste different to me, personally. I kinda like it better because, at least the one I bought, comes in flat sheets that fit my lasagna pan better than the other stuff that's longer and has the wavy edge.
Ohh, this turned out amazing! Thank you, Chef!
solid recipe, really enjoyed seeing Chef's sauce variation. I would only add that I never put the cheese on top. Although it presents well...all that browned up cheese looks tasty however, cut into it and the whole pieced fall apart. I layer my meat sauce on top and then sprinkle grated romano and parmesan
Today I attempted to replicate this dish - to a generally acceptable degree
Always...making me hungry Frank! Thank you! Your videos are the best!!!
Not cooking the pasta in salt water is a game changer, that will save me so much time thank you 🙏🏽
Frank usually jokes around but so serious on this one. Lasagna is serious business
Frank Lasagna, I'm ready!
When my friend brought her homemade lasagna to her church's pot lucks it was always gone in 5 minutes. Yummy goodness..so popular
Chef Frank is the best teacher!!
Very well presented!! Love it
Thank you frank. Your cooking gives me hope for a better life.
Excellent and to the point! Great vid.
Thank you so much. Is there a way to get the recipe? It looks amazing.
Chef Frank is one of best.
Also now I can really perfect my lasagna recipe.
Thank you! I made this today, and it was the best I've ever had.😋
Great video! I’ve always cooked my noodles to just shy of al dente before I use em. Didn’t know that wasn’t necessary
That looks absolutely delicious!!
This is my next lasagna cook.
Thank you for sharing👌🏻😊
As Frank says, there are different ways to make lasagne. And this the way it’s made in the US. The insane amount of meat (pork only??) and cheese is why it has the consistency and weight of freshly poured concrete and takes about the same time to digest. It surely looks great but after a plate you wanna go take a nap.
If you’re a fan of Chicago pizza, go for it. But if you’re trying to recreate that delicious plate of lasagne you had in Italy, forget about this video.
That looks like a fantastic lasagna. I've always boiled the noodles first, so this will be a new method for me. If you wanted to portion this out and freeze it, what is the best way to reheat it for service? Thank you. Do you ever have to add sugar?
Looks amazing. I definitely would’ve put a bit more ricotta myself! Otherwise, pure legitness!
I love the idea of ricotta to keep it creamy but dense. Definitely will try!
This was so satisfying to watch
I know...
I can skip breakfast now. 😊
The most impressive thing is he did this whole thing while keeping those white clothes so clean. If I wear a white shirt I walk outside onto the live set of cloudy with a chance of meatballs 😆
I saw your choice of Pastene...I was hooked. It's by far the Best!
I just realized I’m watching this on a Monday.
Minus the celery and carrots, this is how my Italian nauna made her pasta sauce.
Slice of AWESOMENESS! Great video! I don’t add ricotta cheese and add Quattro fromage!
Epic, well done buddy, loving it.
Thank you for this wonderful video!
looks yummy, I'm going to try it soon.