Three different kinds of beef, one cut of pork, bone marrow and a bunch of other ingredients separate this lasagna from all the others. What do you think of this lasagna??!
Your bolognese looked amazing. (might switch out the tongue for bone-in short ribs). Growing up I never wanted meat sauce on my spaghetti and then I learned how to make a decent homemade sauce with red red wine, pepper flakes, oregano, and the rind of a wedge of Parmesan. I use it for everything from pizza sauce to pasta. Great job and thanks for all your time (and money spent) to make this video. #bolognese #lasagne
Dude how could make such a marvellous sauce and not make fresh pasta sheets.. like a building a Maserati and putting a golf buggy motor in it. Sauce is magnificent, bro.
In Massimo's recipe (at least the one I found) he also uses pancetta. I was curious if you consciously left that out for some reason or was it not in the recipe you were using?
The version I used from Massimo didn’t have pancetta but I feel like I’ve seen a version that does have it. There’s still pork because of the sausage but I feel like that’s a pretty different. I love this version but pancetta sounds like it’d be good too!
I don't think "authentic" and "3 Michelin stars" go together 😂 If it were me, I would... brine the bone marrow (extracts blood among other things), break up the sausage and let it brown more on one side (not all), cook the tomato paste out with the veggies a bit before adding the meats, keep the finished ragu on a low simmer if there are stoves to spare, and put more cheese in the middle. But I probably wouldn't make it in the first place as I don't like trying non-basic cuts of meat, so that's that 😆 The ingredients selection seems a little complex but the techniques and flavoring seems simple 🤔 Interesting.
I mean, off cuts are the best if you know how to cook them, but generally they require more time and effort. I guess specifically americans are more used to off cuts being used to make sausages or any kind of industrialized meat product, whilist 3rd world countries use them traditionally, so its more common within the culture.
I'm not familiar with cooking Italian cuisine -- is the addition of mozzarella in lasagna an American thing? Also, was running the sausage through the food mill necessary?
I believe traditionally lasagna does not have mozzarella, both this recipe and one I use from Marcella Hazan only include Parmigiano-Reggiano when it comes to cheese. In terms of the food mill, absolutely not necessary. It just gets everything down to a consistent size. Basically a texture thing, I like doing it but it would still taste pretty great without doing it!
I’m going to be honest here: When you make these vids and start using, the term “Michelin star”ppl expect something exceptional, and I just can’t see that with the use of friggin boxed pasta? I’m in the comments, you Had to have erased tons of comments on this. Honestly, it’s a let down but credit to you for making the video but I personally I would change the video title, so they know you’re just having fun exploring only a part of the Michelin star dish.
