Better than your grandma’s lasagna?
You gotta make it to find out.
Red Sauce:
2lb Ground Beef 900g
1lb Ground Pork 450g
1 Onion 360g
1 Carrot 180g
2 Stalks Celery 180g
3 Bay Leaves
1 tsp Dried Basil
½ tsp Dried Thyme
½ tsp Dried Oregano
¼ tsp Dried Red Pepper
3 Cloves Garlic
Parmesan Rinds
2 tsp Salt
1 tsp Pepper
(1-2 Tbsp of the rendered grease from earlier – optional)
Approx – 6lb Crushed Tomatoes 2.72kg
Water
Salt
Pepper
1 Cup Heavy Cream
Directions:
Fry the ground meat in the largest pot you own. As the fat renders set it aside for later, so that the meat browns instead of boiling.
Once the meat has started to brown, add the finely diced veggies.
Steam those for 5 minutes before deglazing with a glass of red wine. Measure with your heart.
Scrape off all the browned bits of meat, and then add your spices, tomatoes, and water until the whole mix is fully covered with water and simmers loosely.
Simmer on low, covered for 4 hours (or more).
When the sauce reaches its ultimate thickness add salt, pepper, and heavy cream to taste.
Bechamel:
4 Tbsp Butter 50g
7 Tbsp Flour 50g
1 Pint Whole Milk 500ml
¼ tsp Nutmeg 1g
1/2c Grated Parm 30g
Melt the butter, then stir in the flour.
Add the milk gradually while constantly whisking.
Whisk constantly for a few minutes until the sauce thickens and you don’t taste raw flour anymore.
Add nutmeg and cheese.
Fresh Pasta;
There is not a recipe for homemade pasta… it’s a feel thing, so please watch my video on “Homemade Pasta” or start here and use your heart.
5 Yolks
2 Whole Eggs
300g Flour
Add flour till it stops sticking, then knead it all together till you can’t anymore.
Lasagna:
Assemble the lasagna in alternating layers.
Optionally top with some mozzarella cheese and cook at 350F / 175C for 20 minutes.
Then top with freshly grated Parmesan cheese in a full layer. And broil under supervision till the cheese is burnt to your liking.
Rest 10-15 minutes so you don’t scorch your mouth. And enjoy.
#lasagna #italianfood #cooking #recipe #bolognese
Welcome to the ABCs of Italian food L is for lasagna every Italian says M Maya makes the best lasagna so out of respect to Grandmas everywhere here are my secrets to the world’s second best lasagna personally I prefer a b style lasagna with layers of Rich red sauce
And creamy bashem but my first secret is to add parmesan cheese to your bashal technically this makes the bashal a more but it also makes your lasagna a more delicious the secret to my red sauce is to start with the city of bolognia official bolog recipe but add these
Flavor boosters and instead of finishing with milk finish with heavy cream I’m truly sorry Italy but from the bottom of my cream clogged American Heart it’s just better then add fresh pasta uncooked and in long layers that you can fold over so there’s pasta edge to edge
Plus the fresh pasta will cook in the oven and absorb excess water from the sauce so you don’t end up with a watery lasagna cover the cooked lasagna in Parmesan and broil it till everything’s crispy
31 Comments
Better than your grandma's lasagna?
You gotta make it to find out.
Red Sauce:
2lb Ground Beef 900g
1lb Ground Pork 450g
1 Onion 360g
1 Carrot 180g
2 Stalks Celery 180g
3 Bay Leaves
1 tsp Dried Basil
½ tsp Dried Thyme
½ tsp Dried Oregano
¼ tsp Dried Red Pepper
3 Cloves Garlic
Parmesan Rinds
2 tsp Salt
1 tsp Pepper
(1-2 Tbsp of the rendered grease from earlier – optional)
Approx – 6lb Crushed Tomatoes 2.72kg
Water
Salt
Pepper
1 Cup Heavy Cream
Directions:
Fry the ground meat in the largest pot you own. As the fat renders set it aside for later, so that the meat browns instead of boiling.
Once the meat has started to brown, add the finely diced veggies.
Steam those for 5 minutes before deglazing with a glass of red wine. Measure with your heart.
Scrape off all the browned bits of meat, and then add your spices, tomatoes, and water until the whole mix is fully covered with water and simmers loosely.
Simmer on low, covered for 4 hours (or more).
When the sauce reaches its ultimate thickness add salt, pepper, and heavy cream to taste.
Bechamel:
4 Tbsp Butter 50g
7 Tbsp Flour 50g
1 Pint Whole Milk 500ml
¼ tsp Nutmeg 1g
1/2c Grated Parm 30g
Melt the butter, then stir in the flour.
Add the milk gradually while constantly whisking.
Whisk constantly for a few minutes until the sauce thickens and you don't taste raw flour anymore.
Add nutmeg and cheese.
Fresh Pasta;
There is not a recipe for homemade pasta… it's a feel thing, so please watch my video on “Homemade Pasta” or start here and use your heart.
5 Yolks
2 Whole Eggs
300g Flour
Add flour till it stops sticking, then knead it all together till you can't anymore.
Lasagna:
Assemble the lasagna in alternating layers.
Optionally top with some mozzarella cheese and cook at 350F / 175C for 20 minutes.
Then top with freshly grated Parmesan cheese in a full layer. And broil under supervision till the cheese is burnt to your liking.
Rest 10-15 minutes so you don't scorch your mouth. And enjoy.
#lasagna #italianfood #cooking #recipe #bolognese
I love your videos
But i will never stop asking for moroccan food
That's a great idea: folded lasagna!
I love lasagna, but too often the texture of ricotta icks me out. Bechamel>>>>
Nooooooo not bechamel
IMHO the title should be
"L is for (The World's 2ND Best) Lasagna"
just to continue the naming scheme.
I can tell you right now that this isn't better than what they have in the North (Italy). My lasagne is better than this. Your ragú is too orange and you don't finish with milk or heavy cream. And the parmesan crust as a 'flavour booster ' 😅 why not add prosciutto leg ends too while you're at it, this is only for broth, it doesn't work with sauce.But you're a content creator so it's expected you can't be 100 percent accurate or honest.
How delicious! Might have to make one for Easter
One of the best chefs on youtube
Sorry but of you want to make It Bolognese the dough need to be green. You can use boil spinach or parsely to dye It.
Fresh pasta doesn’t really cook properly if you don’t pre-cook it.
Ho appena scoperto questo canale,da Italiano,mi sento orgoglioso
Bless you for putting the entire recipe directly in the description 🙌
I’ve been watching you since you had like 10 or 20k subs man, so proud of how much you’ve grown. Your videos have just gotten better, keep up the awesome work!! 🔥
Not only delicious food but also funny jokes, hahaha good videos!😊
Mix in some pecorino cheese. This would make it even more flavorful.
Hey bro. Not enough make up
Do something about that mug
what? no ricotta cheese? It's just not lasagna without ricotta. I'm sorry I just cannot accept this as lasagna
I love you, cooking Rob Lowe
It's besh-em-ell not bae-shem-ell
Greek food is better.
This man pulled out his best Paulie Gualtieri impression for us, that’s respect!
I know so many people do a bechamel but I have always been team ricotta!!!! It’s lighter and more refreshing, and it’s amazing when you beat an egg into it before layering.
It’s adorable that you call it the SECOND best!!
This is almost exactly how my childhood best friend's nonna made lasagna
Folding the pasta layers is such a great idea, love the potential for even more crispy pasta edges 😊
Hey man, what could we use as a non alcoholic substitute for the red wine. Muslim over here 🙋🏽
I like lasagna with mozzarella and ham in between the layers
Bayschamel?
In my house, we don't use bechamel. We put cheese between the layers, it keeps it together nicely and honestly no one in my home is a huge fan of bechamel sauce, so it just has great taste.
I finish my bolognese with cream too and I’m not sorry. I just add it when no one is looking 🙈