First of all, it smells delicious.
Oh good.
Yes.
And this is all healthy stuff.
You're saying this is your 10th book,
and now you're talking about eating better, feeling better.
What got you into this, finally ten books in.
You're going to say, OK eat and feel better.
OK.
You always throw me off.
OK.
So basically, this is a wellness journey.
I'm now 50.
You look great.
So I've gotten a little older since the last time I saw you.
And I realized that although I grew up
on really great Mediterranean food,
I sort of steered away from that with way
too much sugar, way too much dairy, and way too much gluten.
So it's a way to still eat that great Italian food,
but just scaling it back a little bit.
All right.
So today we were actually making--
What are we making?
Do you know?
Yes.
We're making-- is this gluten free pasta?
I believe this is gluten free pasta, and that is beyond meat.
Beyond Meat.
Beyond bolognese.
Yes.
It was one of my favorite dishes.
I was going to say, you probably have had this before.
Yes, we do either the meatballs, or we do the ground beef,
and we do the bolognese, but we do the either beyond meat,
or we do impossible burger.
OK.
So I had never worked with that before.
For this book, I tried a few recipes.
And I found that the bolognese was really good.
I was really floored by it.
So should we make it?
Yeah.
Isn't it made?
And we just pretend we're making it?
Isn't that the way we do it?
It's made right there.
But I thought maybe we could show people how it works.
OK.
Just in case they needed a tip.
OK.
Here's a pan.
Yes.
So I got to take the lid off.
It's hot supposedly.
The pan is hot.
All right.
There's oil in there.
OK.
Or you can do the meat first and start browning it.
Oh.
Well get them.
Oh.
No that's the wine.
No.
The meat.
Well I guess now we're not going to have that right in there.
All right.
We start with the meat.
Yeah.
Go with the meat.
Can you get it up?
OK.
Yep.
Now put some muscle on it.
Break it up.
And there's a little oil in the pan as well.
You brown it like a brown regular ground meat, correct?
Yes.
Tell me if I'm doing--
saying anything.
Because you're the expert.
I don't [INAUDIBLE] beyond bolognese.
I just eat it.
And I don't say bo-lo-nyege.
I don't know how to-- that's very fancy.
Bow-luh-neiz?
Yeah.
OK.
We'll say bow-luh-neiz, but it's bo-lo-nyeze.
A little salt.
OK.
How much salt, just a pinch?
Couple of pinches.
OK.
That's good.
Garlic.
I think I already put that in there.
Oh, did you?
This is what it looks like if you want to--
Oh no, then you can have the wine.
OK.
Go ahead.
White wine?
Yeah.
I thought it was red wine in bolognese.
Well is that beef?
Yeah.
No, it's not beef.
Well, it's supposedly beef.
It's lighter than regular beef, right?
See I've have never done white wine in bolognese.
I'm learning.
There you go.
Tomatoes?
And then the tomato sauce.
Well it's just tomato juice.
I should have an apron on.
There you go.
That cook for about 20 minutes.
20, 25 minutes.
That's it.
And then we come over here.
Nope.
Let it cook.
You come over here.
The pasta is already cooked.
You want me to do it?
And you put the pa-- you just put the pasta in there.
That's how you--
Well, not usually.
Usually I cook the pasta from the pot, I actually add it in.
What's this?
That's pasta water.
Do you ever use pasta water to thicken a sauce?
I don't cook.
So pasta water to thicken the sauce.
Get it in there.
You mean when you take the pasta out, the water that's left over
is the pasta water.
Well, not all of it, but yes.
About a cup.
And then you put it in here.
And you see how it softens everything up.
And it creates a sauce.
You see or hear it.
Listen.
Yeah.
I hear it.
Where is the vegan cheese?
Oh Yes.
Now, I don't know about this vegan cheese.
What kind is this?
Well, I don't know.
I thought we were using vegan cheese.
I usually just use Parmigiano.
You mean Parmesan?
It's actually called Parmigiano.
Parmigiano.
For the bolognese.
It's Italian.
OK.
But turn it around, so all the cheese goes in.
Perfect.
Done.
Is it like that?
Yeah, Look.
You know it's Andrews is a mandolin.
Yes, mandolin is-- have you had a relax--
Portia has.
She was trying to learn how to cook during the quarantine.
And we didn't know what a mandolin was.
We first tried the instrument.
And we just played it while we cooked.
And then, yeah, she cut herself badly.
Mandolin.
They're quite painful those cuts.
There should be a better way.
Well, there are other ways but you know,
you want to look professional.
Right.
OK, that's enough.
Really, but I'm enjoying it.
I think that's a lot.
This is soothing.
Because it's rewarding.
Look at what happens.
All right Andy, I'm going to taste it.
OK, you want taste it?
Do you want to taste that one.
How long has that been sitting?
I have no clue.
I have no idea.
I think we should taste this one.
But don't you want to taste it too?
Yeah, but I'm giving you the plate first.
Thank you.
You're going to--
I'm just going to go like this, and then you--
Me too.
Is it hot?
It's delicious.
Needed more cheese.
Giada's book Eat Better, and Feel Better is in stores now.
And it's available-- Oh.
Take that.
I'll take that.
All right.
We'll be back.