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!
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!
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.
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.
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 😂
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?
I've always been impressed by your growth as a chef... but now I'm really IMPRESSED!! Tossing butter pats from the other end of the room and bull's-eyeing the pot each time. Had I done that, there'd be butter pats adhering to the wall and ceiling, if not igniting on a burner. Bravo!👍
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 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 . 😊
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.
I've watched at least 50 of your videos - all different cookbooks, kitchens and countries - and this is the best so far! Most confident, most prepared and most dazzling. Best you 🎉
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.
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❤
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.
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!
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.
Jamie, I love your work. I'm always astounded by many of the comments telling you how to do this or that instead of the way you're doing it. Clearly, some people don't get that you're following the recipe. Keep up the good work.
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.
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.
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
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.
I came from Modena (Emilia Romagna) and we make lasagne always! What you did is almost OK but mixing the sauce with the besciamella..... we never ever do that, plus where is the parmesan cheese? Ho, well USA makes the Italian recipes in a strange way, but that is NOT the lasagne we make in my town which is the "original" birth of that dish! Anyway you are my favorite cook🥰and you deserve a medal for your efforts.
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 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!
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!
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.
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!
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!!!!
This came up on my feed because I just made this yesterday and searched a bunch of ideas on lasagna. I even had Marcella recipe open. I did not combine the sauce. Your way was better. Thanks!
Fantastic dish!! I made the meat sauce last week and also needed to add extra tomatoes so thanks for doing the same. And thanks also for the LOL moment as you scooped spinach out of the eggs!! Very funny! Keep up the sensational work.
Whenever you have any sauce that is clumpy or forms a layer a hand blender does a great job at making it super smooth again without messing with a sieve.
Nice lasagna! I make this for special occasion parties. It's SO GOOD. I've been making her Bolognese ragu for years and it is one of my favorite things in the world to eat and my most requested recipe. Glad you have put it even more out there into the world.
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 ☺️
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.
Wow Jamie! You have really come a long way! You are very passionate about what you do and it shows! Congrats on the MadeIn sponsorship! I would love to buy a couple pieces eventually, but you really deserve them!
I was happy to see that Made In sent you some cookware! I’m enjoying these videos of Marcella’s recipes. I just bought the book the other day after watching your video. It’s A LOT of recipes, a bit overwhelming! But your videos will inspire me to try them! Thanks Jamie
You did a great job with this one! I make her bolognese often, it's one of my favorite recipes. I'm gonna have to try this one next because it looks so good.
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.
That looks amazing, great work! Marcella Hazan's ragu is so, so good. I've been vegetarian for five years but the memory of that sauce tests my resolve 😆.
Great work! You should try the Dario Bressanini's ragù too. He is not a chef but a chemist professor and he use his competences to teach about cooking and chemistry. In Italy is pretty famous and his recipes are really interesting.
This pretty much how I make my lasagne. I picked the recipe up from pastagrammar. My family loves it and it gets made about once a month or so. Never lasts more than a single meal. It is so delicious and as someone that grew up with 'american' lasagna it is a game changer.
That looks bomb! Next time you make soffritto, i'd chop the veggies smaller, they're supposed to melt, they're only there to build the flavours up, you're not supposed to bite into a carrot (i use a minichopper so it becomes like a paste but that's mostly out of lazyness, it's supposed to be finely diced carrots, onions and celeries). also you can prepare portions of it in advance and freeze it. It's a very handy thing to always have available, since soffritto is the base for loads of dishes.
I use fork to pull flour in from the bottom. 50 yrs of that and I’m impressed you can now do it from the top with your hand. Try my way. I bet you won’t go back. Just the same motion as mixing the eggs. Just grab some flour with the fork. Great videos
Great job on this one! I used to feel the same about the hand cranked pasta machine, but hand rolling pasta is almost a 3 handed task. Having the stand mixer run the rollers brings it back to a 2 handed task. It also adds a little more consistency to the final product. Keep cooking!
If I may offer a suggestion, cook the meat and veg separately at first, and when the brown the meat really go for it and give it some time to go really brown (not grey). Another suggestion to make green pasta is just to use the food processor blitzing flour and raw spinach, the blades will release the water from the spinach which binds to the flour, no need for eggs. 3 flour to 2 spinach by weight.
Hi chef I’m watching most of ur videos as I’m in hospital and I’m ‘binge watching’ it’s keeps spirits up ☺️ to be honest when I use to cook I use to make my sauce more tomato than meat and preferred it that way 😊
Love your lasagne, that's wonderful. Looked fantastico. And congrats on the Made In sponsor! I saw a video once comparing a bunch of different brands of pots n pans, and they (MI) were in the S Tier (meaning, one of THE top brands).
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.
Three things: 1) That looks SO. GOOD. 2) Please get your refrigerator repaired. 3) Recommendation for a good cookbook is Joanne Chang's book "Flour". Her recipes are always a winner and delicious, and her instructions are sound. Flour is one of the better cookbooks out there. There are sweet and savory recipes in it.
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.
I had never heard of mixing the Bechamel & Bolognese together before but it does make total sense. I detest spinach so not sure about the green pasta, lol. Another stellar video and congrats on getting the new (hopefully more to follow) sponsor.
I always prefered the green pasta for Lasagne, which always was my favourite dish anyway. Nowadays I usually make it vegan and turns out gorgeous. Next time, I'm definitely gonna try some things from this recipe as well, especiall making my own pasta. Also I've never seen Bechamel and Bolognese being combined, but definitely makes the layering easier.
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!
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
no, you not a chef.
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.
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!
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 :)
Nothing better than being genuinely interested in a product and then the brand sponsoring you. It is GENUINE and I love it.
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
4:48 6:11 1009 thousand congrats on the sponsor Jamie! You more than deserve it!🎉🎉🎉🎉🎉🎉❤❤❤❤❤
Just realized that you are one of my comfort channels now. Very appreciate you 🙌🏻 and thank you for Made-In to sponsor this video🙏🏻
Please make this a running series along with Julia. It’s too good.
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
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.
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 😂
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?
All the chef vloggers I watch use Made In to cook. But I love your presentation the best!
i love it when you pull out the measuring tape...someone needs to make you a cutting board with a ruler carved into it!
I've always been impressed by your growth as a chef... but now I'm really IMPRESSED!! Tossing butter pats from the other end of the room and bull's-eyeing the pot each time. Had I done that, there'd be butter pats adhering to the wall and ceiling, if not igniting on a burner. Bravo!👍
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 😂
Your Made In plug worked on me. I’ve been looking for non-toxic pans!
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 . 😊
I've made lasagnas several time, and I've enver heard about mixing bolognese and bechamel, but it seems to work great ^^
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 😭😭🥹🥹❤️❤️❤️❤️
Clearly, Jamie is a natural-born Pastamancer. Hail the sorcerer of noodly goodness!
That onion drop and catch at the beginning was SO SMOOTH. Looks like a fantastic lasagna!
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!!!
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
I've watched at least 50 of your videos - all different cookbooks, kitchens and countries - and this is the best so far! Most confident, most prepared and most dazzling. Best you 🎉
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.
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
Putting a film of melted butter on top of the bechamel will avoid a skin. Stir it in at the end. Bravo preformance, Jamie!
Don't let anyone tell you otherwise.. Jaime is the GOAT for all these recipes.
I love how we can watch your videos and saying the catchphrases with you i love everyone of them ♥️
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.
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!
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.
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
Jamie, I love your work. I'm always astounded by many of the comments telling you how to do this or that instead of the way you're doing it. Clearly, some people don't get that you're following the recipe. Keep up the good work.
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.
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.
That cookware is just beautiful. I need that in my kitchen!
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.
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.
I came from Modena (Emilia Romagna) and we make lasagne always!
What you did is almost OK but mixing the sauce with the besciamella..... we never ever do that, plus where is the parmesan cheese?
Ho, well USA makes the Italian recipes in a strange way, but that is NOT the lasagne we make in my town which is the "original" birth of that dish!
Anyway you are my favorite cook🥰and you deserve a medal for your efforts.
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 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!
Made In has great products. I hope they send you the white pasta dishes and dinner plates. Lovely!! You have become a real cook!! Bravo!!
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😅
5:50 I was expecting the egg to fly out of that non-stick pan and go sailing across the room. 😁
Love these videos so much! You always make my day better Jamie!🎉🎉🎉🎉❤❤❤❤❤
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.
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!
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!
Homemade pasta, yummers. Love your new cooking pans. You are really getting good at this cooking stuff.
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!!!
This came up on my feed because I just made this yesterday and searched a bunch of ideas on lasagna. I even had Marcella recipe open. I did not combine the sauce. Your way was better. Thanks!
Fantastic dish!! I made the meat sauce last week and also needed to add extra tomatoes so thanks for doing the same. And thanks also for the LOL moment as you scooped spinach out of the eggs!! Very funny! Keep up the sensational work.
Whenever you have any sauce that is clumpy or forms a layer a hand blender does a great job at making it super smooth again without messing with a sieve.
The THUNDER EFFECT WITH CHROMIO... I loved that
congratulations on the sponsor!! definitely love these pans and will be going through you to purchase my next pan !!
Nice lasagna! I make this for special occasion parties. It's SO GOOD. I've been making her Bolognese ragu for years and it is one of my favorite things in the world to eat and my most requested recipe. Glad you have put it even more out there into the world.
I'm buying her cookbook today and making this dish tomorrow!
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.
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.
Wow Jamie! You have really come a long way! You are very passionate about what you do and it shows! Congrats on the MadeIn sponsorship! I would love to buy a couple pieces eventually, but you really deserve them!
I was happy to see that Made In sent you some cookware! I’m enjoying these videos of Marcella’s recipes. I just bought the book the other day after watching your video. It’s A LOT of recipes, a bit overwhelming! But your videos will inspire me to try them! Thanks Jamie
I'm in love with that Stainless Clad Saucier! So great you are sponsored by Made In. Love your shows :)
You did a great job with this one! I make her bolognese often, it's one of my favorite recipes. I'm gonna have to try this one next because it looks so good.
So great! Please please, more from this book!❤
Awesome rendition of a classic! Well done Jamie!
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.
Never made or had a lasagna like this, but it certainly looks really, really good!
That looks amazing, great work! Marcella Hazan's ragu is so, so good. I've been vegetarian for five years but the memory of that sauce tests my resolve 😆.
Great work! You should try the Dario Bressanini's ragù too. He is not a chef but a chemist professor and he use his competences to teach about cooking and chemistry. In Italy is pretty famous and his recipes are really interesting.
This recipe looks good! I'm glad you add your own little touches to the recipes like adding more tomatoes.
This pretty much how I make my lasagne. I picked the recipe up from pastagrammar. My family loves it and it gets made about once a month or so. Never lasts more than a single meal. It is so delicious and as someone that grew up with 'american' lasagna it is a game changer.
That looks bomb! Next time you make soffritto, i'd chop the veggies smaller, they're supposed to melt, they're only there to build the flavours up, you're not supposed to bite into a carrot (i use a minichopper so it becomes like a paste but that's mostly out of lazyness, it's supposed to be finely diced carrots, onions and celeries). also you can prepare portions of it in advance and freeze it. It's a very handy thing to always have available, since soffritto is the base for loads of dishes.
watching jamie cook brings a lot of endorphins for me. bc its not only entertaining but also educational bc thats how we all cook in real life.
This looks absolutely beautiful! Excellent job sir!
I use fork to pull flour in from the bottom. 50 yrs of that and I’m impressed you can now do it from the top with your hand. Try my way. I bet you won’t go back. Just the same motion as mixing the eggs. Just grab some flour with the fork. Great videos
Great job on this one! I used to feel the same about the hand cranked pasta machine, but hand rolling pasta is almost a 3 handed task. Having the stand mixer run the rollers brings it back to a 2 handed task. It also adds a little more consistency to the final product. Keep cooking!
If I may offer a suggestion, cook the meat and veg separately at first, and when the brown the meat really go for it and give it some time to go really brown (not grey).
Another suggestion to make green pasta is just to use the food processor blitzing flour and raw spinach, the blades will release the water from the spinach which binds to the flour, no need for eggs. 3 flour to 2 spinach by weight.
Your videos are great because I always get to enjoy myself at your expense.
Hi chef I’m watching most of ur videos as I’m in hospital and I’m ‘binge watching’ it’s keeps spirits up ☺️ to be honest when I use to cook I use to make my sauce more tomato than meat and preferred it that way 😊
Love your lasagne, that's wonderful. Looked fantastico. And congrats on the Made In sponsor! I saw a video once comparing a bunch of different brands of pots n pans, and they (MI) were in the S Tier (meaning, one of THE top brands).
Very good onion catching edit!
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.
Three things: 1) That looks SO. GOOD. 2) Please get your refrigerator repaired. 3) Recommendation for a good cookbook is Joanne Chang's book "Flour". Her recipes are always a winner and delicious, and her instructions are sound. Flour is one of the better cookbooks out there. There are sweet and savory recipes in it.
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.
I had never heard of mixing the Bechamel & Bolognese together before but it does make total sense. I detest spinach so not sure about the green pasta, lol. Another stellar video and congrats on getting the new (hopefully more to follow) sponsor.
This came out looking absolutely delicious! 😋
Dang! That looks delicious! YUM!
also its best to use a whisk when incorporating your liquids into your roux or while actually making the roux itself
I always prefered the green pasta for Lasagne, which always was my favourite dish anyway. Nowadays I usually make it vegan and turns out gorgeous. Next time, I'm definitely gonna try some things from this recipe as well, especiall making my own pasta. Also I've never seen Bechamel and Bolognese being combined, but definitely makes the layering easier.
So entertaining...as usual. Impressed by your increased confidence and skills.
My mouth was watering the entire time!!!
Summoning the onion! Nice one. You deserve this sponsorship. I've never mixed the two sauces together, but it does make sense.