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.
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 TH-cam 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😉.
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 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 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!
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!
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.
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!
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 th-cam.com/video/bNSR5k9Fb5I/w-d-xo.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.
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.
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 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.
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.
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
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???
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.
@ I am not saying it in a bad way, is absolutely delicious for sure. I saw how a 5 star Michelin Chef cooks his lasagna and yours is way more complicated. You can find on TH-cam :). I cook in a very somple way.
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.
![[LIVE] นาทีนี้ต้องพี่ทนาย | ทนายแก้ว vs ทนายไพศาล | #คุยให้เด็กมันฟัง EP.47 (02/11/67)](http://i.ytimg.com/vi/HmquaO-PL_M/mqdefault.jpg)
I had a little bit of fun with this video title. It could be the best recipe....maybe not, I dunno. You be the judge 😀. Enjoy!
Love it...
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.
It’s awful. I’m from Modena and my family was also from Bologna, Reggio Emilia but most of us true modenesi. It’s a butchered excuse
That pasta pass through on the last setting was so satisfying to watch lol
So true! Pasta making is a Zen activity for me. So relaxing and satisfying.
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.
Thanks so much for the support. Happy holidays to you as well!
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!
Very much appreciated. Let me know what you think once you get a chance to try out the recipe.
I tried the recipe today. It was a big effort, but it was definitely worth it.
Tim, I have never been so jealous of that taste! Homemade noodles are SO underrated and so easy.
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.
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 TH-cam 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😉.
This amazing channel is just waiting to blow up. Very well made videos, and AWESOME recipes!
Wow, thank you!
Was waiting for this release !
Thank you so much for what you do!
Happy to share. Wish I could do it more often!
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'll add nutmeg to the list! Thanks for catching it Bruno. Glad you enjoyed the recipe and took the time to comment on it!
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.
You should order it from Amazon I always do and get mine the next day or two it’s really good too. I don’t think I’ve used any dry pasta since.
You don’t need 0-0 flour
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!
OMG. it looks so perfect .. it looks so yummy 😍😍😍😍😍 . Thank you for sharing the recipe with us ❤️❤️❤️❤️❤️
You’re very welcome! Thanks for tuning in!
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!
Best lasagna recipe very well explained
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.
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!
great camera work and this recipe was somehow very soothing to watch.
Looks amazing, loved the ending!
Thanks so much!
Followed this recipe tonight and damn good! Really liked the pasta recipe.
Fantastic. Thanks for the feedback Joe!
that is a fantastic lasagna, a thing of beauty.
Thanks!
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.
OMG THANKYOU 💁🏽♀️. Looks delicious 🇬🇾. I love the sauce but scared to make the pasta. I will try though.....❤️
I think I added pecorino to bechamel. Also I used a cup of milk up front after wine . Outstanding recipe
Awesome bro...and I know what I am talking about...looks fab, love your channel!
Thank you so much 😀 Happy holidays!
@@KitchenCraftFood for you too man...greetings from Germany😊😊😊
Never seen pancetta reduce that far, but I will definitely try it🙏🏾
Interesting recipe, looks tasty
Thanks!
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
Mushrooms and eggplant in the ragu? That sounds wonderful!
Great looking Kitchen! Yahooo
good choice with the addition of bechemel sauce...
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?
Thanks! Our counters are made of maple. The finish is starting to wear off in some areas so I'll have to sand them and re-apply sooner than later.
@@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 th-cam.com/video/bNSR5k9Fb5I/w-d-xo.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.
Great video!
Yummy. Merry Christmas.
Same to you!
Looks amazingly tasty 😋
Thank you 😋
Excellent from Costa Rica (Rancho Naturalista)
Thank you! Stay well!
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.
excellent.
Thank you much!
lol.. been making it wrong all these years... thank you and thank you youtube.. from SA
You are so welcome!
Amazing
Thank you!
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!
Does authentic use guanciale?
@@tothefxckinmoon4540 yes, that is correct
I have never heard of a clove spiked onion and a thyme sprig,...but that sounds like an interesting addition to an otherwise bland bechemel
bolognese is made with beef. This is not a bolognese - it is ragu sauce.
Gorgeous👍🥀
Thank you! Cheers!
Yes it is nearly the best one😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍
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.
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.
Is it ok to make it without the hair? (1:04 min inn, right side) Hehehe.. But, great video anyways. Thanks
LOL, didn't catch that during the shoot or in post editing. Good thing it wasn't served at a restaurant!
1:01 We Gonna talk about the Hair strand?
Have to add your own unfortunately.
Dov'è la mozzarella ? :)
There is no mozzarella inside the lasagna for this particular style
🤟🏾🤟🏾🤟🏾
🙏 🙏🙏🙂
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
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???
👍👍👍👍🌹
Pretty tattoo
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.
Maybe you could show how it’s done on your channel?……oh wait you don’t have one😬
@@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.
So why is the meat sauce wrong?
@@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.
I think the recipe is way too complicated; even a lasagna from a Michelin Star restaurant is more simple than yours.
@@neilECM I seriously doubt that.
@ I am not saying it in a bad way, is absolutely delicious for sure. I saw how a 5 star Michelin Chef cooks his lasagna and yours is way more complicated. You can find on TH-cam :). I cook in a very somple way.
You didn't have to make spinach pasta, waste of time. Tattoos are childish, by the way.
Valuable info. Thanks for sharing 🙄
This is the Hillary Clinton way of making bolognese
You lost me at JC. Peace ✌️
No
No.
Detailed feedback. Thank you.
@@KitchenCraftFood You posed a simple question without asking for a detailed response. That is precisely what you got.
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.
@@jimhorning8078 Poorly executed.
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.