Three different kinds of beef, one cut of pork, bone marrow and a bunch of other ingredients separate this lasagna from all the others. What do you think of this lasagna??!
Your bolognese looked amazing. (might switch out the tongue for bone-in short ribs). Growing up I never wanted meat sauce on my spaghetti and then I learned how to make a decent homemade sauce with red red wine, pepper flakes, oregano, and the rind of a wedge of Parmesan. I use it for everything from pizza sauce to pasta. Great job and thanks for all your time (and money spent) to make this video. #bolognese #lasagne
So this lasagna, that your guest will unappreciatively devour in 15 minutes, just set you back almost $100. Might be the best lasagna they ever ate, but the effort is hardly worth it.
Dude how could make such a marvellous sauce and not make fresh pasta sheets.. like a building a Maserati and putting a golf buggy motor in it. Sauce is magnificent, bro.
In Massimo's recipe (at least the one I found) he also uses pancetta. I was curious if you consciously left that out for some reason or was it not in the recipe you were using?
The version I used from Massimo didn’t have pancetta but I feel like I’ve seen a version that does have it. There’s still pork because of the sausage but I feel like that’s a pretty different. I love this version but pancetta sounds like it’d be good too!
I'm not familiar with cooking Italian cuisine -- is the addition of mozzarella in lasagna an American thing? Also, was running the sausage through the food mill necessary?
I believe traditionally lasagna does not have mozzarella, both this recipe and one I use from Marcella Hazan only include Parmigiano-Reggiano when it comes to cheese. In terms of the food mill, absolutely not necessary. It just gets everything down to a consistent size. Basically a texture thing, I like doing it but it would still taste pretty great without doing it!
I don't think "authentic" and "3 Michelin stars" go together 😂 If it were me, I would... brine the bone marrow (extracts blood among other things), break up the sausage and let it brown more on one side (not all), cook the tomato paste out with the veggies a bit before adding the meats, keep the finished ragu on a low simmer if there are stoves to spare, and put more cheese in the middle. But I probably wouldn't make it in the first place as I don't like trying non-basic cuts of meat, so that's that 😆 The ingredients selection seems a little complex but the techniques and flavoring seems simple 🤔 Interesting.
I mean, off cuts are the best if you know how to cook them, but generally they require more time and effort. I guess specifically americans are more used to off cuts being used to make sausages or any kind of industrialized meat product, whilist 3rd world countries use them traditionally, so its more common within the culture.
I’m going to be honest here: When you make these vids and start using, the term “Michelin star”ppl expect something exceptional, and I just can’t see that with the use of friggin boxed pasta? I’m in the comments, you Had to have erased tons of comments on this. Honestly, it’s a let down but credit to you for making the video but I personally I would change the video title, so they know you’re just having fun exploring only a part of the Michelin star dish.
![Oscar Maydon x Fuerza Regida - Tu Boda [Official Video]](http://i.ytimg.com/vi/_ymicn0_GYc/mqdefault.jpg)
Three different kinds of beef, one cut of pork, bone marrow and a bunch of other ingredients separate this lasagna from all the others. What do you think of this lasagna??!
Your bolognese looked amazing. (might switch out the tongue for bone-in short ribs). Growing up I never wanted meat sauce on my spaghetti and then I learned how to make a decent homemade sauce with red red wine, pepper flakes, oregano, and the rind of a wedge of Parmesan. I use it for everything from pizza sauce to pasta. Great job and thanks for all your time (and money spent) to make this video. #bolognese #lasagne
So this lasagna, that your guest will unappreciatively devour in 15 minutes, just set you back almost $100. Might be the best lasagna they ever ate, but the effort is hardly worth it.
Dude how could make such a marvellous sauce and not make fresh pasta sheets.. like a building a Maserati and putting a golf buggy motor in it.
Sauce is magnificent, bro.
making your own pasta is kinda overrated
watching this on a cold rainy day just makes me want to make and eat this so much more, perfect comfort food dish ahhhh
I agree! Thanks so much!
I’ve never cooked a bolognese sauce! This looks really tasty and I like the pointers in achieving the Michelin Star level. Thank you
Thanks Monica! I hope you get a chance to try it soon, it’s delicious
that's really interesting to see how that lasagna is made, it's really different from what i've seen over the years as homemade lasagna !
Ya it’s definitely different than I’ve seen as well. But Massimo Bottura really knows what he’s doing. It was delicious
You make it look so easy! 😮
Thanks!!
Looks like a new Sunday Supper favorite!
Sounds like a great idea!!
In Massimo's recipe (at least the one I found) he also uses pancetta. I was curious if you consciously left that out for some reason or was it not in the recipe you were using?
The version I used from Massimo didn’t have pancetta but I feel like I’ve seen a version that does have it. There’s still pork because of the sausage but I feel like that’s a pretty different. I love this version but pancetta sounds like it’d be good too!
Looks so good. 😋
Thanks Donna! It was quite delicious, not to rub it in 😀
I'm not familiar with cooking Italian cuisine -- is the addition of mozzarella in lasagna an American thing? Also, was running the sausage through the food mill necessary?
I believe traditionally lasagna does not have mozzarella, both this recipe and one I use from Marcella Hazan only include Parmigiano-Reggiano when it comes to cheese. In terms of the food mill, absolutely not necessary. It just gets everything down to a consistent size. Basically a texture thing, I like doing it but it would still taste pretty great without doing it!
Yeah I could drop the vegetarian thing for a night I think 🤤 🏆
Ha! Would be completely worth it
I don't think "authentic" and "3 Michelin stars" go together 😂
If it were me, I would... brine the bone marrow (extracts blood among other things), break up the sausage and let it brown more on one side (not all), cook the tomato paste out with the veggies a bit before adding the meats, keep the finished ragu on a low simmer if there are stoves to spare, and put more cheese in the middle. But I probably wouldn't make it in the first place as I don't like trying non-basic cuts of meat, so that's that 😆 The ingredients selection seems a little complex but the techniques and flavoring seems simple 🤔 Interesting.
I mean, off cuts are the best if you know how to cook them, but generally they require more time and effort. I guess specifically americans are more used to off cuts being used to make sausages or any kind of industrialized meat product, whilist 3rd world countries use them traditionally, so its more common within the culture.
Let’s get you to set up a RUclips channel.
Why not go all the way and use homemade egg pasta like the original? Is the restaurant going to use a commercial dry pasta for such an elegant dish?
Honestly, the recipe may originally be from a 3 star chef, but the end result is not even 10pts gauilt millau worthy.
I’m going to be honest here: When you make these vids and start using, the term “Michelin star”ppl expect something exceptional, and I just can’t see that with the use of friggin boxed pasta? I’m in the comments, you Had to have erased tons of comments on this. Honestly, it’s a let down but credit to you for making the video but I personally I would change the video title, so they know you’re just having fun exploring only a part of the Michelin star dish.
Ha. Thanks pal
Let’s get rid of the bay leaf … WHERE DID THE BAY LEAF COME FROM!?
Continuity problem!!! Oops. I forgot to add it and put it in once the camera was off!
Did u say gracias?
I did. I live in Spain
Oh sorry, I thought you're in Italy😅 Nice recipe, thanks
No worries! Thanks for watching!
Soffritto.
lol he didn't make pasta with egg and 00 pasta! what a joke.
Bore off you belter!
there are so may things wrong in this video, i got a tic from it
Love it. Thanks for watching
So what your cooking isn’t Ragu... it’s a whole other creation.