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Lasagna with Bolognese Sauce | Cooking Italian with Joe
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- Опубликовано: 14 дек 2014
- EDIT: I mean 5 tbsp. of butter, NOT 5 sticks!
Take a trip to Bologna Italy with me, Joe Borio, as we make a truly authentic Italian dish, Lasagna Alla Bolognese. This is a lasagna dish originating in Bologna Italy and has a rich white sauce, meat, tomatoes, garlic, nutmeg, olive oil, parmesan and romano cheese, all baked to a delicious perfection. Get the recipe here: www.cookingita...
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I must say that you are not only a chef but a great teacher as well 👍⭐️
+Elham Sindi Thank you for the kind words. I get this from my dad as he taught all of us how to cook and bake. He is a great man and teacher for sure. Thank you for watching, Joe.
Hello Joe. I must say this is one of the best lasagna recipes I have seen. Thank you for sharing.
joe i learned to cook from my mother we are from calbria love your lasagna dish i make my own lasagna sheets and sauce but i picked up a lot of you technics in cooking your great chef love your recipe similar to my moms thanks for sharing
Watch these videos with Joe all the time... I have made so many great meals for my family!!! Thank you!!!
I'll be making this tomorrow! Thanks for teaching me how to cook! My family is so pleased! They asked me to make your stuffed shells twice in one week last week! 🙏💙👍
Hey, Joe! Love the videos, best cooking show online. I made this for the first time and it came out amazing. I actually had to use fresh mozzarella instead of ricotta and it was still great, thanks for recipe!
Awesome! Please Subscribe to our channel. Ciao Joe.
Thanks, Joe! Had your spaghetti sauce....REAL NICE....so Im gonna try this. Earned yourself a subscriber! I appreciate the teachings and thanks for breaking everything down for us
Joe, I love your recipes. I have tried a few so far and they are turn out wonderful and make me look good. I love how you educate us along the way as well, like where things come from, why you do certain things, and how to pronounce certain words.
One small thing I bring up in case you don’t always watch your videos their entirety, is that your camera person struggles with focus sometimes.
Anyway, keep them coming.
Love the idea of spinich, garlic
Last time i ate lasagna at a local restaurant the lasagne sheets were made with spinach! that's real neat food :)! cooks did their homework))
+MRoesterreicher1 yes this is a common addition to pasta dough. Love it. I will make a pasta dough with spinach for you in a few weeks. Thank you for the input and suggestion, Joe.
Cooking Italian with Joe Yes it's lovely!
I like it because I dont even need to go to Bologna to experience it:)
Second favorite is Arrabiata! The angry son of the Bolognese :D!
Bobby Day - Rockin' Robin. That white sauce was literally one of the best I've seen!
+CloudsFlyBy Thank you and thank you for watching. Please subscribe and have a wonderful holiday season, Joe
27:44 (takes a bite) (edits out Joe shooting flames from his mouth and dousing himself with a gallon of water) Damn you, Joe! It's 3:00 in the morning and I want some lasaga!
Joe, love the show!!! I found if you sift the flour when adding to your "fat" (butter) it lumps up a lot less or even not at all.
Love your recipes, Joe. Thanks!
Making tonight for 7 hungry male college athletes (for tomorrow meal)! Thanks Joe! Love your channel and shows~ BABY of 5 kids.....the OOPS baby...paternal grandparents arranged marriage in Salerno Italy. Grandmother ---I know she came over on boat in 1917. Anyway... Love keeping my Italian connection and thanks for the fun videos!!!-- Kristy
Never heard of sweet cream. Iuse light cream or milk. That's no boil lasagna Joe is using which works well. For regular lasagna pasta you got to boil it for about 6 minutes. Really great job...
OMW that looked so delectable
In the video, Joe appears to be holding in the glass cup about 5 tablespoons of butter, but he says "5 sticks". Also on website, written recipe states, "5 sticks". I don't see how 5 sticks is possible. So, the question is: which is it tablespoons or sticks? Love the recipes, Joe!
I think you are correct. He also says the fat and flour are of equal weight. So with 1/2 cup flour 5 Tablespoons sounds right.
I believe and saw and heard that too believe he meant 5 tablespoons of butter 🧈 guess maybe our wonderful host had a few vinos before he started to make the video it's all good I do the same and all my food comes out delicious every time salute chin chin my friends!
Hi Joe,
I actually did it using uncooked spinach, layered through out. It worked beautifully. I find cooking the spinah reduces it to such a small amount, it doesn't spread through all the layers. And it adds just the right amount of moisture also which helps cook that pre baked pasta, which i also used. Great recipe, and thank you for sharing. Beautiful kitchen.
Gardis in CT
Gardis72 Love it! Yes I love using the raw spinach or even arugula, but my son Vito won't go near it if there is even one tiny bit uncooked or raw anything, lol! So we use the precooked and spread it in this way. It Italy, I see it usually raw and freshly picked and then added, although sometimes they will cook it down like we did with some oil, garlic, onion, and red pepper flake to add a kick. Thank you for the kind comments and for watching. Joe
Thanks for tip, makes sense, and I was bothered by how you spread the spinach out evenly, so this solved it!
@@Cookingitalianwithjoe
I love your videos! My African Grey will appreciate the new recipes I will be bringing to the kitchen and onto our dinner table! RodneyBird has got quite the smeller! I write down step by step as you go so when I'm in the kitchen I will already know what I am doing! You do a super duper job showing how to get that rue just right! Thank you! :)
Well thank you!!!
From one Italian to another, “How you doing!” Honestly, while you were cooking, my nose, (and it is a big one) was smelling all those wonderful smells in your kitchen. My brain was tricking my nose, because I was smelling it too! I guess it is just reminding me of my grandmother, and my mom’s wonderful Italian kitchen. Thank you for all the video’s you publish because I enjoy everyone of them.
Hey Joe! I made this recipe last night, and it was delicious, but there was some confusion about what cream to use. One of my relatives wound up not eating it because it was too sweet. In the video and on the website, it says to use sweet cream, and I wound up basically getting a coffee creamer called A2 which says sweet cream right on the carton. I figured you weren’t talking about heavy cream cause I haven’t heard of it being referred to as a sweet cream, but saw in the comments after we ate that you meant heavy cream. This was a great recipe, and even with a sweeter cream in the bechamel sauce, it was still tasty and that’s a real testament to how great this recipe is. If you can, Change the website or edit the video to reflect that you meant heavy cream because I was genuinely confused on what cream to use, and others may have the same issue. I’m going to try it with the heavy cream next time, and I’m sure it’s going to taste fantastic. Really enjoy the videos, and also made your pie crust and blueberry pie recipe. They were great!
Thanks
Adam Llado
Az édeskrém a tejszín, a savanyú krém a tejföl!
Thank you Joe
Love watching your recipes. Delishhhh
really appreciated your youtube share. feel like I visited all afternoon with you after a few of your videos. subscribing. keep up the great job!
mrshammerhankus Thank you very much for spending the afternoon with me, Joe.
OK Joe. In the oven Now! A few tweaks here and there, but pretty much stayed your course with the sauce and Bolognese. Definitely a bit of work, But should be worth it. I will let you know. Thanks for video, I enjoyed it.
+David Tucci Love it!! Enjoy!!
How did you like yours? Mine was very thick, creamy and very rich. Not so sure I liked it that heavy.
Great dish enjoy watching Joe cook entertaining no excess chatter thank you
I need your pot set love the pots
Does anyone know the brand name of them two saucepans Joe uses! I just love them, especially the the round one that he cooked the rue in! I must have them...lol ...I just love this chef and his cooking, even though he uses enough butter to sink the Titanic twice over...
Hi Joe, we put grated Parmesan cheese into the bechamel sauce. It makes it very flavoursome. I’m surprised that you didn’t do that?
I like the idea of Spinach. What about using green lasagna sheets? The Italian supermarket said Parmigiano Reggiano was the right cheese to use. He said not to use Mozzarella, as it is not used it Italy when making Lasagna. How about Ricotta cheese? I have seen recipes using Ricotta, instead of Bechamel sauce. Thanks. Great channel. Nice traditional Italian recipes..
I made the crust and the pie! Totally amazing! Thanks for sharing!
This must be the best Lasagna video on RUclips!
looks yummy! I think I'll try it! :)
Too bad you don't like carrots......Your son, Joey does.....This is my first time watching you. Such a fun, great receipe........especially since I love Bologna. Have traveled there many times You have gained an admirer......
5 sticks of butter! 😂 Luckily I saw just one inside the measuring cup. Greetings from Costa Rica 🥰 PURA VIDA
You can use also grana padano! And you can made it with pesto sauce (without ragù, only pesto and besciamella) or with chicory. E' la vera ricetta comunque, confermo.
+Lara C Yes, yes, yes! Thank you! Ciao, Joe.
Love your recipes. Can you provide an option to print recipe contents and instructions? Thanks.
Thank you 😋 Just go to www.cookingitalianwithjoe.com
Hi Joe,All your videos are very well done and I love your recipes.Could you please give me the website where you purchased the pans that you used for the roux and the spinach.Thank you ...Best of health,Be well.
"The trouble with eating Italian food is that five or six days later your'e hungry again." --GEORGE MILLER. I do enjoy a good lasagna, if it's prepared right. I must say Joe, yours came out looking fabulous. I would eat that even on July 29th. which is National Lasagna Day. A lot of people think that lasagna is such a time-consuming dish to prepare for a party or some special occasion, which is why people save it for such times. Is there a recipe out there for lasagna that you can prepare in a snap? Please let me know if you find one in particular. Thanks for your good work, Joe.
Since your not scraping the pan's bottom for the white sauce (like you would for a meat sauce) would silicon spatula work alright instead of the wooden spatula you used?
Looks excellent. I need to try lasagna with the béchamel sauce vs ricotta.
+Nathan Estlund Thank you, and thank you for watching. Love to make others have fun and enjoy time in the kitchen with family. Joe
+Nathan Estlund You'll never go back. I also add parmesian to my bechamel.
Nathan Estlund7
Wow, Such a delicious one
LOL, while you were eating, I blew on the screen. Live TV! Made me feel like I was right there!
mrshammerhankus love it!
mrshammerhankus great descriptive writing👍🏻
As my grandfather from Calabria used to say ... eat, ..eat a muu (more), .. no be shame..(your'e so skinny conchetta). And you giovani (me), drinka that red milk (wine, I was about 8 yrs old). good memories!
Love your pans with two handles. What’s the brand & size? Thank you. 🌺
Hello Joe, where is the written recipe? Looks delicious!
Joe you said 5 sticks of butter but it looked like you used about 5 tablespoons? Did you actually use 5 sticks of butter?
Although I have no problem with lots of butter, 5 sticks is a lot! lol. Sorry about the error. Yes it is 5 tbls only. Thank you Ciao, Joe.
The recipe on your website also lists 5 sticks of butter as well...
thanks again Joe, learned something new.
Put saran wrap under the aluminum foil to keep the moisture in the pan
love your videos man
+James Paps Thank you, and thank you for watching. Love to make others have fun and enjoy time in the kitchen with family. Joe
Looks yummy thanks for recipe
It's bechamel "BESH-ham-mel" and it's really French because August Escoffier was the first to classify it and the other 4 "mother sauces" in the classic "Le Guide Culinaire".
Escoffier classified a white sauce brought into France by the Medici 300 years earlier. Bechamel (like deep fat frying, now called French) is Italian.
Where can I find large square thin noodle sheets like yours? The regular markets have only narrow sheets and the noodle is thick.
Thats a tough one. An authentic food market will always carry them. If not, then you make them or just use the narrow ones. All will be well either way.
Grazie, I am looking for AUTHENTIC recipes from Italy and Sicily not Americanized stuff. I would love some authentic Nonna desert recipes, Please Joe.
Thank you! This is how I make mine
I made this.. It's amazing! Thanks for sharing it :)
So you don't have to cook the lasagna pasta first? I didn't know that. Learned something today. Thank you.
Damn that looks real good man.
+Stephane Ouellette Thank you and please subscribe, Joe.
Stephane
How much nutmeg did you use in your white sauce Joe??
Cassie Nelson I use a pinch or 1/8 tea spoon. A little goes a long way.
There is a fettuccine pasta cut with lasagna ribbons called malfadine or mafalda.
Great! I put in 5 sticks of butter, as he said to, and then after I made everything, I realized looking in the recipes section, it was actually only 5 tablespoons of butter!
WOW...that's an insane amount of butter. And waste of money. I noticed he said 5 sticks but he onlt put in the 1 stick
Where do I find the written recipe, it looks Wonderful 😋
Joe what kind of cream are you using? I do not find anything called sweet cream in the store, is this a half and half or a heavy cream?
Use heavy cream. All good. Thank you for watching. Ciao, Joe.
I know what I'm getting my sister for Christmas...her birthday and all holidays on between. / Peggy
That’s exactly how my grandma makes it too
Joe did you do a video for Pasta Faiggoli?
Joe... I just made this tonight. Great flavor but it was extremely rich! Wow! Anyway, how can I can adjust it. It's so so creamy and heavy. Also It was a very pricey dish to make. Just letting the others know. I followed your instructions all the way through. I did drain the meat but didn't rinse it.
Is that Frank playing in the background? Also i love your pots, whats the name of them.. Thank you
YOU ARE SO REFRESHING!!!!!!!!!!!!!!!!!!! LOVE TO WATCH YOU COOK.I'M ITALIAN SO I CAN RELATE TO ALL THE SMELLS AND LOVE IN THE KITCHEN GOING ON.SO WONDERFU. HOLIDAY BLESSINGS TO YOU AND YOUR FAMILY .KEEP VIDEOS COMING.AND I LOVE TO HEAR YOUR STORIES.BELLA
Do you recommend to cook the pasta before assembly? Wish there were smell-o-vision monitors, looks tasty.
You don't have to do that because the moisture from the sauce already cooks the pasta.
it is so hard wait!
Do you have a red wine sauce
TY for taking the time to carefully explain how to get this right the first time out YUM 👅👍👍
Bon boulot , chef Joe, that was great, Thank you
Joe Can you add Ricotta Cheese as well? Will it be the same? I am making this now.
+David Tucci Yes, absolutely. This is a pure authentic recipe so try it as the white sauce we made is awesome. But for sure add whatever you want. If this gets you in the kitchen to have some fun and make some great memories than all is worth it. Thank you for watching and your comments. Please subscribe to our channel for more great recipes and have a wonderful holiday season, Joe.
Trust me, I'll stick with Ricotta, and some Parsley. This was painful to watch, and pretty much collapsed at the end.
hey Joe! You have a serious error on your web page for this recipe. The list of ingredients has 5 sticks of butter for the roux. This can't possibly be right. You might want to check that out. I think its more likely 1 stick of butter.
Hello Brian, Thank you. Will look at it. We are a small operation here. lol Me and my son when he can help so we will get on it and make necessary corrections. Sorry for any inconvenience to you. Ciao, Joe.
"Bakkamellsause"... hehe. Love this channel and how good he is at Italian food. He needs to work on his french A LOT! though :-):-)
Well you do a show on making lasagna sheets?
Where do you get those pots from? Never seen ones so tall and wide
اكلة حلوة
What brand of lasagna noodles are those?
Baclamel Sauce... love HIM LOL
Wow no more ricotta, egg and parsley layer in my lasagna. Thank you Joe; I'm absolutely 'bechamelled'...That looks delicious. #BestLasagnaRecipe.
Here's a story for you Joe. :)
When I saw the cooked spinach, it reminded me of an African folk tale about a lizard King, who gave his cook an entire harvest of a dozen baskets of leafy greens to cook for a wedding feast.When the feast was served, he got upset that the leafy greens could fill only four dishes, so he killed the cook. He then cooked the same amount of leafy greens and like the cook, came up with four serving dishes and killed himself out of guilt. Hope I didn't bore you with my story lol.
Thank you for watching and please subscribe. Ciao, Joe.
Well that's a dark story.
I'd eat that, with a glass of Aglianico, please! ;)
Looks great. Burnt your mouth there at the end, didn't you.....LOL...
I thought a traditional Italian Bechamel sauce had cheese ?
+Harold M Thank you and yes! lol. The original sauce does not have cheese. This is a base for all sauces so many times you will see a sauce with cheese and it then becomes standard for a family or area, but the original French and then Italian sauce base is no cheese. Thank you for watching and your comments. Please subscribe to our
channel for more great recipes and have a wonderful holiday season,
Joe.
I thought the difference between a white and bechamel sauce was the inclusion of the cheese in Bechamel :S
POWERFUL🎈🎈🎈🎈🎈 AMAZING LASAGNA AUTHENTIC BOLOGNESE YUMMY JOE .THANKS FOR YOUR TIME AND SHARING YOUR FOR GIFT😊 JOE. ● BROWN FAMILY DAPHNE COTTON 💜
does it take that long to make a rue??/
Is that 5 sticks of butter or 5 tablespoons of butter ?
5 tbls
Your kasagna looks delicious 😋 , but why do you call white sauce gravy . When it clearly NOT, gravy is brown put on top of meat , from Australia,
5 sticks of butter?
You don't speak a bit of Italian... but your recipe is amazing!
+Diego Mesones Not true, I speak Italian in a broken way as I learned two dialects with my grandparents and some forma Italian. lol. Thank you for watching!. Please subscribe and have a wonderful holiday season. Ciao, Joe.
+Cooking Italian with Joe To be fair, every time you try to pronounce a word, it never comes out the same way twice...and none of the tries are any good.
Where is the recipe for us new cooks?
ruclips.net/video/IaBFxqJrPiU/видео.html
He just casually called his sons "extra virgins" ? I like it ^^
Can't find the ingredients 😔
where are the written recipies?
let it set a day
Ahem, i live in the land you heavily offended with this video, the " Lasagna alla Bolognese " REFUSES spinach sauce, olive oil, garlic and Pecorino Romano, in Italy you can find a lot of " stratified " dishes, the " Vincisgrassi " in Marche, the " Pasticcio " in Veneto etc., with a lot of different variations, but " Lasagna alla Bolognese " is a specific and copyrighted dish, like Mortadella . You can put spinach into the pasta, it' s my favourite option, but NOT mix an oily spinach sauce with ragù ! I have a suggestion for you, search a book, " La Scienza in Cucina e l' Arte di Mangiar Bene - Science in Kitchen and the Art of Eating Well " By Pellegrino Artusi , 1891, still printed and sold today, a good edition is by Toronto University Press, there you can find the real traditional Italian cookings, yes, plural, because there is NOT an italian cooking, there ARE MANY, differnt, creative, rich, exhilarating, astonishing, sexy and incredibly satisfying ITALIAN COOKINGS !
"In Italian Italiano it's gonna be pronounced lahzanyaalabowonyezey"
+Dave Kent Love it!!!!!
6
5 sticks of butter in the rue, or 5 sections of a stick of butter?