How to Make Lasagna with Bolognese Sauce Cooking Italian with Joe (VIDEO)
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. Video comes out tomorrow.
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Watch these videos with Joe all the time… I have made so many great meals for my family!!! Thank you!!!
Looks yummy thanks for recipe
Oh my god , THAT MUST TASTE LIKE SHIT. Who ever heard of putting white milk gravy on lasagna you have got to be insane.
Is that 5 sticks of butter or 5 tablespoons of butter ?
Love your recipes, Joe. Thanks!
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.
Now Joe, I know you like ol Frank, I do too but would you turn him down while you are talking. If I want to kick back and listen to Frank I will, but when I’m listen to you talk about what ever that’s all I want to hear. PLEEEEEZE JOE.
Joe, thanks for going out of your way to make explicit that this is an Old-World version of lasagna and not an authentic Italian-American one.
You and I both know, of course, that the Italians who came to America in the late 19th and early 20th centuries brought, from Southern Italy, a specific lasagna that features not béchamel sauce but cheese, usually ricotta, and that, as of 2018, this version of lasagna is the only truly Italian-American one.
I'm gonna go out on a limb and guess that the vast majority of American cooks and chefs, including Italian-American ones, were, for most of the 20th century, blissfully unaware of the North Italian version of lasagna that features béchamel sauce instead of ricotta. Really gets under my skin when I imagine some meddling nuisance of a cultural-activist-chef traveling to Italy in, say, the 1960s or 70s, discovering the Old-World version of lasagna, then returning with the recipe stateside and spreading his newfound gospel that the only true and authentic lasagna is the Old-World version; and that the long-established Italian-American version is illegitimate. And yet clearly someone has propagated exactly this message over time, for in 2018 you can go online and see even Italian-American chefs and cooks propagating the notion that Old-World lasagna is authentic and Italian-American is not. Really, really bugs me. Actually – makes me see red. This fallacy is just culturally, historically, sociologically, culinarily and psychologically damaging and counterproductive. I stomp out this fallacy wherever I encounter it – with ferocity and righteous zeal.
Anyway, Joe, thank you for not being one of those fallacy-trafficking chefs and cooks.
Oh, by the way, great-looking lasagna! You really seem to know what you're doing in the kitchen. Keep up the good work! Ci vediamo in giro!
Joe you never ever say hello! Come on now, i send your vids tp so many! At least say hi!
does it take that long to make a rue??/
Well you do a show on making lasagna sheets?
"sweet cream", is that whipping cream?
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 !
Talking and talking and more talking!! ohh can you smell it? can you smell it? I wish you guys could smell it! that smells incredible! tune it to talking with Joe.. can you smell it.. blah blah blah blah blah! oh, my god!
Is that Frank playing in the background? Also i love your pots, whats the name of them.. Thank you
I'd eat that, with a glass of Aglianico, please! 😉
"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.
There is a fettuccine pasta cut with lasagna ribbons called malfadine or mafalda.
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.
Joe take a trip to Bologna with me to learn how prepare real bolognese. im sorry your is really wrong…….and i dont want a know where you find a recipe with spinach in a lasagna……… mah…..