Thanks for this recipe. It contains all the best basics I've seen online but your recipe looks perfect. Making the Bolognese tonight and the Lasagna tomorrow for a potluck!
Italians would give you a life-time sentence for this version of Lasagne, but still: the effort is appreciated!!! Just a couple of tips: 1) yYou start with Soffritto and NOT with the meat 2) Besciamella is only butter flour and milk (plus spices but pls no onion and all the related) 2.1) Brown stock and all that tomato sauce!??! Come on man...! 3) You start with Besciamella at the bottom not Bolognese ) the last layer.....too white, you can still use some ragu :) Other than this: good start! AL
@@albertolorusso I noticed and wondered about the same issues. Then I figured, so what? He achieved his goal. If Italian cooking has to be so constrictive, why do the 20 different regions have different foods, recipes and even dialects. Several You Tube videos compare Neopolitan Lasagna with Lasagna Bolognese; very different. The first recipe I ever saw for Bolognese sauce, almost 50 years ago, had mostly beef broth and appeared more brownish than red, even though it did have tomatoes added. To each his own, it's all good, even your suggestions.
I've tried several of your recipes and can't wait to cook this..... you do great work and are an excellent communicator . Thanks for the knowledge. Happy holidays.
I have been cooking since I was 12 , I’m 56 now and I’ve never even tried to make a lasagna. Well, I just ordered a pasta attachment for my KA mixer and will be breaking it in with this recipe. Thanks man, looks amazing!
I also find pasta making to be a relaxing activity, especially when working in a professional kitchen. It's a nice way to take a break from the hustle and bustle.
I'm going to be making this tomorrow after I make your Veal stock recipe. I just found your channel tonight and am so glad I did, keep up the great work, you're seriously very entertaining to watch/listen to, I like your methodical approach to things.
Thanks so much! Glad to hear you're learning a few things from my content. Happy to answer any questions you may have about the processes. Reach out if you need to!
I tried this recipe and it was absolutely fantastic. My dad (we're not Italian) makes lasagna all the time but he does the traditional chunky tomato sauce with rubbery globs of grey ground beef, no bechamel, and way too much mozzarella and ricotta that gives it a chewy texture. The only thing I didn't do however is the spinach pasta because 1. I didn't have any spinach and 2. There's no place near me that sells 0-0 flour.
I just made this using your stock and dude, wow... really really really, incredibly good. Love the texture of the pasta with 1/2 semolina in there, never made stock before, never made pasta before, everything turned out perfect, please try this whoever watches this, it's worth every minute of the effort. Just wanted to add that after cross referencing the ingredients with 10 video views, you forgot to add the fresh grated nutmeg to the Bechamél sauce list in the ingredients. (would hate for someone to make this without that nutmeg zesty goodness and get a poor judgement of the recipe, please add it in.)
I made your bolognese for my Christmas lasagne…from all the different recipes I’ve tried, this was the best! I will admit, I did not make my own pasta 😬, but it is on my bucket list. Thank you!
What makes your work stand out immediately is your humility in telling us this COULD be the best recipe, not that it is as most eager RU-vid chefs claim. Added to that you actually know what you're doing and pass on so much knowledge. Your climb to the top might me slower than that of other overenthusiastics but it will be the top none the less😉.
Made this today. Definitely a keeper! I messed up the pasta sheets a bit by not dusting them with enough flour before stacking them. Fortunately it still came out great!
Eventho this vídeo production is fantastic and the instructions are extremely well explained, the original lasagne alla bolognese doesn’t include rosemary,, thyme, sage , garlic or beef broth in the sauce nor does have the onion with cloves and thyme in The bechamel sauce. Again I have no doubt this recipe is delicious but it is just not the original Italian Lasagne alla bolognese.
This recipe looks great! My only question is that you used an 8" x 8" pan, and got full sheets to cover, but my pasta roller for my kitchenAid only makes 5" wide noodles max. What roller attachment are you using to get 8" wide noodles?
Two things: (1) the pan is slightly tapered, so the bottom is a little bit smaller than the top, and (2) pasta expands when you cook it so that 5" sheet becomes much wider when is absorbs water. Hope that answers you question.
Hi Tim, It looks delicious. Are you going to put the full recipes up on your website so we can print them out and make the dishes with ease? I do not see the recipes in your website for some (or possibly many) of your (recipes) videos.
Indeed a fantastic recipe. My version includes mushrooms and eggplants in the bolognese (yes not caring about tradition but what gives me an ideal meat sauce). I also love adding in a soft to medium but hearty cheese blend for that cheese stretch in a middle layer, like manchego, and Gouda. Makes it over the top and the best for me
Looks delicious, definitely gonna try it. 😋🤤 Separate question: what type of wood did you use for the counter top/table where you were kneading the dough?
@@KitchenCraftFood thanks, how often do you have to replace the seal/finish? Can't make up my mind whether to go with wood (which is what I want) vs. marble? Back to your video: got me thinking, I wonder how the flavour profile or mouth feel would change if one used elements from this ragu recipe ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bNSR5k9Fb5I.html. Seeing as how one cooks the meat down till it's super tender...perhaps shred it and layer it. I'll add it to my to do list, with your recipe.
Looks amazing. You do stray from some authentic qualifications. Pancetta, garlic and stock are additional flavors that don't necessarily belong in the original but make for an excellent ragu. Those spinach pasta sheets looks great!
I moved to the US in 97 and I have never eaten (not even in a restaurant) or frozen ready made lasagna that had bechamel sauce and they didn't even know what it is. :( To me, lasagna without bechamel sauce isn't lasagna.
This looks very good, but I don't think you should call this strictly *tradizionale* lasgana Bolognese. There should be no garlic, no herbs in the ragu (also the sofritto should come before the ground meats), the bechamel was non-standard, and while I appreciated the lasagne verde pasta making, I think the ragu & bechemel should be layered separately. You can, and did, certainly take your own spin on it, and again, it looks fantastic, but maybe you should indicate that in both the title and description.
I have made a bolognese ragout many times, but now I have learnt a better way. Very, very, very, three times, good! Ha! Just as I have learnt some time ago to make a real stock, in stead of those awful cubes one can buy.
That is not the Holy Trinity!, that's soffritto or mirepoix. The Holy Trinity has garlic not carrots. However my American palate needs lots of garlic. The American Quadruple???
Please this is no way a Classical Italian Lasagna....the meat must be used to prepare a tomatoe sauce. Garlic, you see, is not quite the staple of Italian cuisine Americans think it is. Depending on who you speak to, onions are a controversial ingredient too - and don’t even think of ever combining the two in a single dish. After all, Americans are messing with their grandma’s grandma’s grandma’s recipes. We use Bolognese Ragù for Lasagna and Bechamel! Bolognese originated from Bologna, the capital city of the Emilia-Romagna region in northern Italy. What some people don’t realize is that Bolognese is a meat sauce - not a tomato-based marinara or tomato sauce. As the official Bolognese recipe below specifies, authentic Bolognese is primarily a meat sauce that contains very little tomato, and there isn’t any garlic, no oregano, no basil, no parsley, no bay leaves, no rosemary, thyme or sage, no anchovies, no fennel or star anise, no lemon zest, no cinnamon or nutmeg, no sugar, no peppers, no chili sauce or hot pepper flakes - none of the myriad ingredients that many people might use in their bolognese recipes today. A good Bolognese sauce also only takes a few hours to make • 10 ounces pancetta or unsmoked bacon (finely chopped) • 1 medium onion (4-oz), finely chopped • 1 large carrot (4-oz), finely chopped • 2 celery stalks (4-oz), finely chopped • 20 ounces ground beef (finely ground thin skirt, veal, or beef chuck) • 2 cups whole milk • 1 cup dry white or red wine2 • 1 cup of beef broth • 1/2 cup (8 tablespoons) of tomato paste • 2 tablespoons of cream • Kosher salt and freshly ground pepper
This recipe is everything but lasagna alla bolognese. Especially the meat sauce is all wrong. You could call it lasagna with ragu di carne. But this is not the original Bolognese.
@@PassiveAgressive319 i don’t need to. The recipe is very popular and it does not take long to find an original online. I am from near Bologna and I see a lot of interpretations online. This is not Lasagne alla Bolognese. That’s all i am saying.
@@tothefxckinmoon4540 there is only minced beef and pancetta. In different proportions. Only onion, carrot and celery in different proportions. No garlic or herbs of any kind. It needs wine and milk. It needs vegetable stock. It needs tomato paste and tomato sauce in specific proportions.
No what? No you don't have the skills and or the patience? This is a Mario Batali recipe from some years back. Time consuming and plenty to go wrong. The best dish I've ever made. Very much worth the time.
I love your dish everything EXCEPT YOUR VULGAR LANGUAGE IT REALLY TURNS ME SOUR. YOUR PROBABLY A VERY NICE PERSON BUT PLEASE TIM CHILL ON THE VULGAR LANGUAGE. PLUS THAT I'M A CHRISTIAN ✝️ I LOVE YOUR COOKING BUT THE LANGUAGE HAS TO GO.
No!!! You didn't fry the sofritto first. Sofritto always come first before the meat. You overcook the pancetta. You add garlic don't belong in lasagna. Beef stock no good just use water, but it's ok fine. Spinach pasta is good, but make a choice use spinach or use bechamel, don't be both.