Im 72 years old and I was always taught to be really careful in the kitchen but I got to admit that I love the way you move so freely in your kitchen! Throwing the butter into a pan from quite a distance. HA! Loved it!!
Ha ha, this is exactly what drew me to this channel. Something (I think it was a crab claw clip) flew across the kitchen as he removed it. "Jesus-Murphy, did you see the air time on that?!" he marveled. I'm awfully clumsy in the kitchen but I now just go with it and have fun.
Your bewildered petting of the pasta before you figured out it was meant to be done under running water was my favorite moment. That looks perfectly executed, and I know how dreamy that dish is. You took a well-earned victory lap.
Jamie, you did frickin fantastically on this one! Green pasta is super difficult to get right because of the moisture and you nailed it. Bolognese looks great, really glossy smooth bechamel, freshly grated parm. Everything looked stunning, you can really be proud of yourself.
It's not really any harder than regular pasta IMO, just requires extra steps. Worst case scenario, if you didn't remove enough moisture from the spinach, is that you need to add a bunch more flower. But needing to sorta go by feel to figure out how much flour you need is standard for pasta making so that doesn't really make it more difficult.
I made her Bolognese following you. I used the milk, it totally disappears, worked great. What I didn't understand about Bolognese was how I can only make a cup and a half of sauce for everybody but holy cow. It is so rich and deep you only need like a tbsp and a half per serving. Sooo good. Thanks Jaimie. Congrats on your new pans and sponsorship, you deserve it!
I can't believe Jamie is powerful enough to summon the great Chromio Alfredo. Summoning bowls from heaven is one thing, but this? What sort of esoteric arts must he be studying behind the scenes?
Let’s be real. Cooking is messy and complicated. I love to cook but it makes me sooo uptight. No matter how much or little time I am an uptight cook. Jamie is so much fun because it’s all what cooking looks like w spinach flying or grabbing it back out of the dish-gooey egg and all. He always gets accolades for “becoming” a better chef but in my view he’s there. We are so used to TV chefs but that arena is staged and all set up in advance and edited. When I think of my love of good food I recall my 15 yrs in the Service Industry, and the chefs at the Kennedy Center or Ye Waverly Inn in NYC or The Oak Creek Owl in Sedona, Az. They were all larger than life.
Yeah you are true about tv chefs,hell nothing even gets dirty over there. But regarding Jamie, when we say he is becoming chef bcoz of the chef he was 3 years back. You have to see the oldies to actually comprehend how far he has come 😂
That sauce is the best bolognese I have ever made/eaten. In 2008 I had pasta bolognese in Naples that was to die for and I have been looking for a recipe to match it. Marcella's recipe for bolognese most certainly does.
THANK YOU for putting real Bolognese lasagne out there! Milk in the ragù + using besciamella are essential. And I love a cook who enjoys to eat their food!
I remember hosting a Christmas for friends. We were all holiday-ed out, so I decided to do a Christmas lasagne with spinach (green) pasta --red, white, & green! I am on the hunt for this book at our local book stores.
I love that you take a lesson from each previous experience with the components and start using your own intuition to improve on it or make it your own. Recipes are great but I think once you get the hang of your intuition in the kitchen, you’re a chef! Well done again, thanks for sharing and I’m always looking forward to your next challenge 😂
Ooooo, you got sponsored by Made In! You're moving up in the internet cheffing world, nice one Jamie! I'd love some of those but I think I'll have to save up.
Adding the milk js authentic, my family has done it for generations. It tenderises if added early or deepens the rich flavour of the sauce. It’s so very specific and I think mandatory because of how it influences and balances the final flavours. It also helps remove some of the acidic taste that tomato can add to the sauce.
Well Done! If I have one quibble, it's that the soffritto was not finely chopped enough, but that's personal. Was hoping your initial struggle with fresh pasta would lead to lasagne.
I am so glad your doing this series of Jamie and Chef, but it's hurting my wallet. I keep buying cookbooks! I just got Marcellas book yesterday and can't wait to start cooking!
Making my own pasta seems daunting but you made it accessible to ponder, and I loved your proud dance with your shoulders when you were tasting. Congrats on building your pasta credentials!
I have been following you for years for entertainment. You crack me up every time. But this time you just blew my socks off . This was masterful. You made me so hungry, and proud of you. My favorite dish growing up was green lasagna back in Brasil . So many memories . 😊
Just an idea - when I make bolognese I grate my vegetables for the soffrito so when they cook down In the sauce they actually disappear just leaving their flavor. Was a tip I found from a Marco Pierre White cooking course!
I'm going to try that! My boyfriend is really sceptical about vegetables in the Bolognese sauce. I want to add them because it's just better that way. I have used vegetable Bouillon powder which is ok but disappearing veggies sound perfect
I was expecting all the pasta to fly off the drying tree when you spun it aroundb glad they didn't. That looks like an incredible lasagne, Jamie. Congrats!
Another triumph . . . but the thing that's so sweet . . . I just read like 50 comments, and everyone loves you! As in - REALLY loves you . . . everyone is sharing your content - waiting for it - looking forward to it. That is truly great. You've hit the world-wide nerve man! ❤❤❤Bring on the million subscribers!!!!
My mom loves your videos, and always gets super excited whenever you post one. She always likes watching your videos while we eat dinner and I can tell it really makes her happy❤
New subscriber here. I’m binging from the beginning and really enjoying your journey. Not gonna lie, your mishaps gives me lots of laugh but it also gives me motivation. Thank you for all your hard work!
I bought this book and a pasta machine because of you making this series (always loved Italian food, just never branched into making it fully from scratch) and I made this today. It's sooo good but you're not kidding about the amount of work involved. I'd made another very similar version of this traditional bolognese sauce before and it also had milk in it, so that seems traditionally Italian and not just a Marcella thing. The homemade pasta really does take lasagne to the next level.
Hi Jamie - here is a great tip for preventing ‘skin’ appearing on your bechamel- cover it with a synthetic one ie cling film. Add it on top the sauce directly. It works every time.
Congrats on the sponsorship! I can't even imagine myself making lasagna by hand. For me it's the food processor all the way from the pasta, to the battuto, to grating the cheese. And, of course the pasta attachment on the Kitchenaid. That's why I bought them to begin with to save labor.
That’s exactly how I do it, but I don’t use warmed up milk I use milk right from the fridge never had a problem. I find it very interesting to see different ways that Bammel sauce can be made.
I heard “we’ve been learning how to make pasta” and I was so confused I KNOW I watched all the recent videos and I was just clicking recommended videos and finishing the backlog… this was posted 50 minutes ago😂 Love being early and love watching you struggle with pasta😂
That looked delicious and beautiful! Crushing the tomatoes by hand is the correct way. If you chop or puree the tomatoes, the seeds get crushed and can add a slight bitter taste to your dish.
Dear Jamie, Love your canal. I am not Italian, but I live nearby (Croatia) and have learned much about Italian cuisine directly from Italians. Therefore I must say that Italians would never use butter in cooking, they use virgin olive oil. So, to make sofritto, start with the olive oil instead of butter (and chop your vegetables more finely). To finish lasagna, use dots of mozzarella cheese instead of butter. Greetings from Zagreb, Mario
@@alexorigoni8626Again, YES. But as a condiment to some stuffed pasta like tortellini burro e salvia, or to mantecare il risotto. Not in the Bolognese sauce. At least the traditional one (DOP). And here I rest my case 😉
@@mariojug6171 Sorry, but that is just factually incorrect. Cattle, and therefore butter, milk, cream, cows milk cheese, and beef are all VERY common agricultural products and ingredients in the north- I assure you.
Mum would make pasta with a rolling pin and throw huge sheets on the back of the kitchen chairs to dry then stack them on top of one another to cut in uniform pieces. Much easier than the pasta crank thing and tree
This is the most exquisitely colored dish. So glad Made In found you, I have aspired to own some these in the past few years, now that they have non stick I'm in. I am musing about one thing in this recipe..would adding the parmesan all at once to the béchamel except for the topping change either the texture or taste of this dish? I just have always added the cheese to béchamel in mac n cheese, cauliflower soup, crab bisque etc. Loved the perfect pasta drying on the rack.
Here I was saying 'Jamie, that doesn't look like it has enough moisture in it, it is going to be dry' but I was so wrong! You did way better than the time I tried to make lasagne with fresh pasta sheets. Maybe I should watch again...
I don't know who these people are complaining about seething meat in milk. That's always been the Bolognese way. Glad you're enjoying La Divina Marcella. BTW: Good effort on the pronunciation there.
As a rustic ass Italian (technical term), first off, so proud of how far you've come man. This looks rustic as hell even if I have issues with the recipe personally, not your execution of the recipe. I hate the butter ill say it, use meat sauce to lube that dish Fantastic video
I once made green lasagne by accident. It was supposed to be normal lasagne, I ate some, put the rest in the fridge and *some* time later - it was green!
That looks so good! I will say the 'Silver Fox pasta attachment' works pretty well for someone new to making pasta (it's pretty simple to use, cutters are a bit finicky at times), but it does have one advantage - gravity helps keep the pasta from folding/pooling as a sheet is run through. I'm assuming a table top pasta roller is a fair bit less expensive though, so totally valid (and traditional) to use those instead
Congrats on getting sponsored! It looks marvelous. One tip to avoid that skin that can form on gravy/sauce/pudding is to immediately cover with plastic wrap making sure it’s pushed down and touching the surface of the food before setting it aside to cool. Then when you need to use it, there’s no skin on it.
Great job, Jamie! This reminds me of Giuliano Bugialli's Lasagne al Forno from The Fine Art of Italian Cooking. I've made that several times and it is worth the effort. He alternates green and yellow pasta.
I made a delicious Bolognese last night, based on this video. Didn't have enough milk so I added a little half & half. Also included a tbsp of italian spice. Everything else whas pretty much the same and it was AWESOME. Gotta get Marcella's book now. I'm kinda puzzled why I don't have it already. Anyway, thanks!
It's normal that you felt that it needed more tomatoes. The traditional bolognese is not a "tomato sauce", like it is in the rest of the world (and in many parts of italy as well), it's a meat sauce. It has tomatoes in it, sure, but they are not supposed to be the main part of the dish, the meat is.
Hi Jamie! Congrats on the sponsor!! 🎉 since you have awesome new pans, you should look into getting a silicone whisk to keep those pans from getting scratchy on the bottom! Awesome video as always ☺️
PLEASE stop listening to people who are stuck in the 1980s! If you read up on how WRONG and misled we all were back then about a lot of food topics, you'll find yourself enjoying the kitchen much more. ;-) Just a suggestion.
re: the milk and wine and stuff in the sauce, Marcella's recipe was my go-to bolognese sauce recipe for years (courtesy of Chef John from Foodwishes!), and don't let people give you shit about the milk. it's fine, you just need to let it reduce more before adding the wine. both the wine and milk looked like you didn't let them simmer off enough. and I totally agree about it needing more tomato, her recipe is very much a "meat sauce, not tomato sauce". but I like some more tomato flavor in mine, generally I go for a bit of tomato paste as well early on.
You did as well as you could Jamie because holy shit was that recipe terrible at telling you how to handle the pasta. It's like Marcella was reaching through time to sabotage the integrity if the individual noodles... they were so nice and square (architecturally not geometrically). Any idiot that's ever worked with pasta knows you can't "squeeze" cooked pasta to wring out water... what the actual hell lmao
![ลองสั่งของจากแอพ temu ถูกจริงหรอ?? ( part : 1/2 ) [โกงไหมครับ ep.89 ] | DOM](http://i.ytimg.com/vi/RTcZSQTiDZw/mqdefault.jpg)
Im 72 years old and I was always taught to be really careful in the kitchen but I got to admit that I love the way you move so freely in your kitchen! Throwing the butter into a pan from quite a distance. HA! Loved it!!
Ha ha, this is exactly what drew me to this channel. Something (I think it was a crab claw clip) flew across the kitchen as he removed it. "Jesus-Murphy, did you see the air time on that?!" he marveled. I'm awfully clumsy in the kitchen but I now just go with it and have fun.
Yeah! He’s a bit of a rough house, huh? Lol!!
I am a chef, and I just want to say how proud I am of how far you have come on your journey to learn how to cook!❤
I agree, his knife skills have improved greatly since I’ve been following him!
most wholesome internet comment EVER!! :) 100% agreed
He really has grown. You can even tell by his energy in the kitchen. He's much more confident than he was in the beginning.
YES! Episode 1: “what is wilted spinach?”
Hey there fellow chef! Where ya doin' your chefing? I am in MD
Look at you getting sponsored! Congrats, Jamie! 🎉Great and entertaining video as always!
FINALLY and well deserved!
He made in!
Well deserved!!!!
@@cherylaustintx Absolutely! He's come so far!
Your bewildered petting of the pasta before you figured out it was meant to be done under running water was my favorite moment. That looks perfectly executed, and I know how dreamy that dish is. You took a well-earned victory lap.
perfection!!!!
12:53 "there is nothing wrong with a little manual pasta making." That statement made me smile like a proud aunt.
His shifty eyes though 😂 like he accidentally made an inappropriate joke
Jamie, you did frickin fantastically on this one! Green pasta is super difficult to get right because of the moisture and you nailed it. Bolognese looks great, really glossy smooth bechamel, freshly grated parm. Everything looked stunning, you can really be proud of yourself.
It's not really any harder than regular pasta IMO, just requires extra steps.
Worst case scenario, if you didn't remove enough moisture from the spinach, is that you need to add a bunch more flower. But needing to sorta go by feel to figure out how much flour you need is standard for pasta making so that doesn't really make it more difficult.
I made her Bolognese following you. I used the milk, it totally disappears, worked great. What I didn't understand about Bolognese was how I can only make a cup and a half of sauce for everybody but holy cow. It is so rich and deep you only need like a tbsp and a half per serving. Sooo good. Thanks Jaimie. Congrats on your new pans and sponsorship, you deserve it!
I used milk in the end, it work much batter :)
Please make this a running series along with Julia. It’s too good.
I can't believe Jamie is powerful enough to summon the great Chromio Alfredo. Summoning bowls from heaven is one thing, but this? What sort of esoteric arts must he be studying behind the scenes?
Let’s be real. Cooking is messy and complicated. I love to cook but it makes me sooo uptight. No matter how much or little time I am an uptight cook. Jamie is so much fun because it’s all what cooking looks like w spinach flying or grabbing it back out of the dish-gooey egg and all. He always gets accolades for “becoming” a better chef but in my view he’s there. We are so used to TV chefs but that arena is staged and all set up in advance and edited. When I think of my love of good food I recall my 15 yrs in the Service Industry, and the chefs at the Kennedy Center or Ye Waverly Inn in NYC or The Oak Creek Owl in Sedona, Az. They were all larger than life.
Yeah you are true about tv chefs,hell nothing even gets dirty over there. But regarding Jamie, when we say he is becoming chef bcoz of the chef he was 3 years back. You have to see the oldies to actually comprehend how far he has come 😂
Clearly, Jamie is a natural-born Pastamancer. Hail the sorcerer of noodly goodness!
Nothing better than being genuinely interested in a product and then the brand sponsoring you. It is GENUINE and I love it.
4:48 6:11 1009 thousand congrats on the sponsor Jamie! You more than deserve it!🎉🎉🎉🎉🎉🎉❤❤❤❤❤
That sauce is the best bolognese I have ever made/eaten. In 2008 I had pasta bolognese in Naples that was to die for and I have been looking for a recipe to match it. Marcella's recipe for bolognese most certainly does.
My mother in law from Bologna Italy 🇮🇹 taught me how to make Bolognese sauce. Perfetta
THANK YOU for putting real Bolognese lasagne out there! Milk in the ragù + using besciamella are essential. And I love a cook who enjoys to eat their food!
We don’t traditionally use milk in our bolognese from the region I’m from. I’ll stick to not using it. Can’t break tradition
I remember hosting a Christmas for friends. We were all holiday-ed out, so I decided to do a Christmas lasagne with spinach (green) pasta --red, white, & green! I am on the hunt for this book at our local book stores.
My mother's very good friend was of Italian heritage. She always made lasagna for the family on Christmas.
I love that you take a lesson from each previous experience with the components and start using your own intuition to improve on it or make it your own. Recipes are great but I think once you get the hang of your intuition in the kitchen, you’re a chef! Well done again, thanks for sharing and I’m always looking forward to your next challenge 😂
I've made lasagnas several time, and I've enver heard about mixing bolognese and bechamel, but it seems to work great ^^
Oh Jamie… the spinach drop was the best 😂… how spontaneous you are and unfiltered makes me think of how I am in my own kitchen
Ooooo, you got sponsored by Made In! You're moving up in the internet cheffing world, nice one Jamie! I'd love some of those but I think I'll have to save up.
Adding the milk js authentic, my family has done it for generations. It tenderises if added early or deepens the rich flavour of the sauce. It’s so very specific and I think mandatory because of how it influences and balances the final flavours. It also helps remove some of the acidic taste that tomato can add to the sauce.
Well Done! If I have one quibble, it's that the soffritto was not finely chopped enough, but that's personal. Was hoping your initial struggle with fresh pasta would lead to lasagne.
I'm with you. The chunks of carrot and celery seem out of place to me, because they're almost invisible in my Bolognese.
No it’s not that personal. Soffritto is a base for a sauce, therefore its ingredients should be almost invisible once the job is done.
Less than a minute & a half in and I learned something. Not sure how I never learned that celery trick but I'm a fan! Love this channel ❤
Same!!!
I am so glad your doing this series of Jamie and Chef, but it's hurting my wallet. I keep buying cookbooks! I just got Marcellas book yesterday and can't wait to start cooking!
Just realized that you are one of my comfort channels now. Very appreciate you 🙌🏻 and thank you for Made-In to sponsor this video🙏🏻
Making my own pasta seems daunting but you made it accessible to ponder, and I loved your proud dance with your shoulders when you were tasting. Congrats on building your pasta credentials!
I have been following you for years for entertainment. You crack me up every time. But this time you just blew my socks off . This was masterful. You made me so hungry, and proud of you. My favorite dish growing up was green lasagna back in Brasil . So many memories . 😊
Just an idea - when I make bolognese I grate my vegetables for the soffrito so when they cook down In the sauce they actually disappear just leaving their flavor. Was a tip I found from a Marco Pierre White cooking course!
I'm going to try that!
My boyfriend is really sceptical about vegetables in the Bolognese sauce. I want to add them because it's just better that way.
I have used vegetable Bouillon powder which is ok but disappearing veggies sound perfect
I think the chop here is a bit too big. Italians typically do a smaller chop.
I think grating them is a great technique!
I pulse mine in a food processor.
If you cook your bolognese long enough, the celery and carrots and onions literally dissolve in the sauce by the time it's done anyway..
Sounds like this will save a lot of chopping time,too.
you're dedication to trying new hard things is sooo inspiring. Please keep yourself well because I'm not sure what i would do if you stopped posting
I was expecting all the pasta to fly off the drying tree when you spun it aroundb glad they didn't. That looks like an incredible lasagne, Jamie. Congrats!
Putting a film of melted butter on top of the bechamel will avoid a skin. Stir it in at the end. Bravo preformance, Jamie!
Another triumph . . . but the thing that's so sweet . . . I just read like 50 comments, and everyone loves you! As in - REALLY loves you . . . everyone is sharing your content - waiting for it - looking forward to it. That is truly great. You've hit the world-wide nerve man! ❤❤❤Bring on the million subscribers!!!!
now thats my kinda sponsorship Jamie! awesome! and your lasagna looked specfriggintacular!!!
Keep this up and you will have to remove the word "anti" from your title. Well done Jamie!!
My mom loves your videos, and always gets super excited whenever you post one. She always likes watching your videos while we eat dinner and I can tell it really makes her happy❤
This is so pure and wholesome omg
New subscriber here. I’m binging from the beginning and really enjoying your journey. Not gonna lie, your mishaps gives me lots of laugh but it also gives me motivation. Thank you for all your hard work!
I bought this book and a pasta machine because of you making this series (always loved Italian food, just never branched into making it fully from scratch) and I made this today. It's sooo good but you're not kidding about the amount of work involved. I'd made another very similar version of this traditional bolognese sauce before and it also had milk in it, so that seems traditionally Italian and not just a Marcella thing. The homemade pasta really does take lasagne to the next level.
I'm buying her cookbook today and making this dish tomorrow!
congratulations on the sponsor!! definitely love these pans and will be going through you to purchase my next pan !!
Hi Jamie - here is a great tip for preventing ‘skin’ appearing on your bechamel- cover it with a synthetic one ie cling film. Add it on top the sauce directly. It works every time.
Congrats on the sponsorship! I can't even imagine myself making lasagna by hand. For me it's the food processor all the way from the pasta, to the battuto, to grating the cheese. And, of course the pasta attachment on the Kitchenaid. That's why I bought them to begin with to save labor.
That’s exactly how I do it, but I don’t use warmed up milk I use milk right from the fridge never had a problem. I find it very interesting to see different ways that Bammel sauce can be made.
Anyone who owns a pasta dryer obviously does't have a cat.
my cat never jumped up on the counter.
I heard “we’ve been learning how to make pasta” and I was so confused I KNOW I watched all the recent videos and I was just clicking recommended videos and finishing the backlog… this was posted 50 minutes ago😂
Love being early and love watching you struggle with pasta😂
Never made or had a lasagna like this, but it certainly looks really, really good!
Love these videos so much! You always make my day better Jamie!🎉🎉🎉🎉❤❤❤❤❤
In the uk we usually make lasagne with bechamel... one easy tipput some clingfilm directly on the top of the sauce while in the pan.. hense no skin
watching you go from not being able to make pasta at all, to watching you make pasta every other vid is character development tbh
That looked delicious and beautiful! Crushing the tomatoes by hand is the correct way. If you chop or puree the tomatoes, the seeds get crushed and can add a slight bitter taste to your dish.
No hand crushing of tomatoes from our region chopping them works perfectly
What a beautiful green pasta you have made!
That onion drop and catch at the beginning was SO SMOOTH. Looks like a fantastic lasagna!
This looks absolutely beautiful! Excellent job sir!
Dear Jamie,
Love your canal. I am not Italian, but I live nearby (Croatia) and have learned much about Italian cuisine directly from Italians. Therefore I must say that Italians would never use butter in cooking, they use virgin olive oil. So, to make sofritto, start with the olive oil instead of butter (and chop your vegetables more finely). To finish lasagna, use dots of mozzarella cheese instead of butter.
Greetings from Zagreb,
Mario
Northern Italians use butter all the time!
@@bkark0935 Yes, under french influence. But bolognese sauce originates from Bologna. That is hardly North 🙃🙂
Butter is a VERY common ingredient in classic northern Italian cooking.
@@alexorigoni8626Again, YES. But as a condiment to some stuffed pasta like tortellini burro e salvia, or to mantecare il risotto. Not in the Bolognese sauce. At least the traditional one (DOP). And here I rest my case 😉
@@mariojug6171 Sorry, but that is just factually incorrect. Cattle, and therefore butter, milk, cream, cows milk cheese, and beef are all VERY common agricultural products and ingredients in the north- I assure you.
I love how we can watch your videos and saying the catchphrases with you i love everyone of them ♥️
I made my first bechamel sauce yesterday for a vegetarian moussaka. I had the confidence to try thanks to years of watching you
The thing about you and your son just cured my depression 😭😭🥹🥹❤️❤️❤️❤️
Mum would make pasta with a rolling pin and throw huge sheets on the back of the kitchen chairs to dry then stack them on top of one another to cut in uniform pieces. Much easier than the pasta crank thing and tree
SOOOO glad you partnered with made in!! Great stuff. The sauciers are my favorite pans. Enjoy them. Great video and great recipe!!
We are so proud of youuuuuu! Being sponsored, doing ads! 🎉
This is the most exquisitely colored dish. So glad Made In found you, I have aspired to own some these in the past few years, now that they have non stick I'm in. I am musing about one thing in this recipe..would adding the parmesan all at once to the béchamel except for the topping change either the texture or taste of this dish? I just have always added the cheese to béchamel in mac n cheese, cauliflower soup, crab bisque etc. Loved the perfect pasta drying on the rack.
Your videos are great because I always get to enjoy myself at your expense.
This came out looking absolutely delicious! 😋
Summoning the onion! Nice one. You deserve this sponsorship. I've never mixed the two sauces together, but it does make sense.
That cookware is just beautiful. I need that in my kitchen!
Homemade pasta, yummers. Love your new cooking pans. You are really getting good at this cooking stuff.
One step closer to looking like I know what I'm doing. Too funny!
Here I was saying 'Jamie, that doesn't look like it has enough moisture in it, it is going to be dry' but I was so wrong! You did way better than the time I tried to make lasagne with fresh pasta sheets. Maybe I should watch again...
I don't know who these people are complaining about seething meat in milk. That's always been the Bolognese way. Glad you're enjoying La Divina Marcella.
BTW: Good effort on the pronunciation there.
As a rustic ass Italian (technical term), first off, so proud of how far you've come man. This looks rustic as hell even if I have issues with the recipe personally, not your execution of the recipe.
I hate the butter ill say it, use meat sauce to lube that dish
Fantastic video
This one went pretty smoothly. Kudos, Jamie!
I once made green lasagne by accident. It was supposed to be normal lasagne, I ate some, put the rest in the fridge and *some* time later - it was green!
😂😂😂😂
🤣🤣🤣🤣
The forbidden lasagne mashallah
😂😂😂😂😂 well done tho. It showed great efforts. Usually lasagne never gets old in my house😅
This must have taken all day. Good job!
Dang! That looks delicious! YUM!
That looks so good!
I will say the 'Silver Fox pasta attachment' works pretty well for someone new to making pasta (it's pretty simple to use, cutters are a bit finicky at times), but it does have one advantage - gravity helps keep the pasta from folding/pooling as a sheet is run through. I'm assuming a table top pasta roller is a fair bit less expensive though, so totally valid (and traditional) to use those instead
I always refer to it as “building a lasagna” as well; it does seem more like a construction project than anything else.
It all looked amazing Jamie!🎉🎉🎉🎉❤❤❤❤😊😊😊😊
Yum!!! A wonderful thing to watch. Craving Lasagne now!
That's looks so good! Wish I was there to taste test it👍💯
Yesss I made this for my birthday one year and it was soooo good 👏🏼
Oh the irony of a TH-cam advert in the middle of Jamies sponsored ad 🤣
5:50 I was expecting the egg to fly out of that non-stick pan and go sailing across the room. 😁
Beautiful cookware.
Yum! My mouth is watering!
Congrats on getting sponsored! It looks marvelous. One tip to avoid that skin that can form on gravy/sauce/pudding is to immediately cover with plastic wrap making sure it’s pushed down and touching the surface of the food before setting it aside to cool. Then when you need to use it, there’s no skin on it.
i love it when you pull out the measuring tape...someone needs to make you a cutting board with a ruler carved into it!
“Order Up!” 👏🏻👏🏻👏🏻
Great job, Jamie! This reminds me of Giuliano Bugialli's Lasagne al Forno from The Fine Art of Italian Cooking. I've made that several times and it is worth the effort. He alternates green and yellow pasta.
My mouth was watering the entire time!!!
Looks beautiful!!!
I made a delicious Bolognese last night, based on this video. Didn't have enough milk so I added a little half & half. Also included a tbsp of italian spice. Everything else whas pretty much the same and it was AWESOME. Gotta get Marcella's book now. I'm kinda puzzled why I don't have it already. Anyway, thanks!
It's normal that you felt that it needed more tomatoes. The traditional bolognese is not a "tomato sauce", like it is in the rest of the world (and in many parts of italy as well), it's a meat sauce. It has tomatoes in it, sure, but they are not supposed to be the main part of the dish, the meat is.
At first I was concerned when he first pulled it out of the oven. Looks yummy
Excellento Jamieo!
10/10 chef, good job.
Hi Jamie! Congrats on the sponsor!! 🎉 since you have awesome new pans, you should look into getting a silicone whisk to keep those pans from getting scratchy on the bottom! Awesome video as always ☺️
From your mouth to God’s ears. I had to jump past the metal whisk.
oooo yum - I make a veggie version of that these days. Your green pasta looked great.
Looks delicious !! Great work ! 💜
PLEASE stop listening to people who are stuck in the 1980s! If you read up on how WRONG and misled we all were back then about a lot of food topics, you'll find yourself enjoying the kitchen much more. ;-) Just a suggestion.
re: the milk and wine and stuff in the sauce, Marcella's recipe was my go-to bolognese sauce recipe for years (courtesy of Chef John from Foodwishes!), and don't let people give you shit about the milk. it's fine, you just need to let it reduce more before adding the wine. both the wine and milk looked like you didn't let them simmer off enough. and I totally agree about it needing more tomato, her recipe is very much a "meat sauce, not tomato sauce". but I like some more tomato flavor in mine, generally I go for a bit of tomato paste as well early on.
Ahh yes... the TH-cam comment section who clearly knows better than a professional, published chef. 🫠
You did as well as you could Jamie because holy shit was that recipe terrible at telling you how to handle the pasta. It's like Marcella was reaching through time to sabotage the integrity if the individual noodles... they were so nice and square (architecturally not geometrically). Any idiot that's ever worked with pasta knows you can't "squeeze" cooked pasta to wring out water... what the actual hell lmao