Pro Chef Secrets.. Making the Best Lasagna!
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- Опубліковано 13 кві 2024
- We are making Lasagne alla Bolognese but we are doing a bit differently than Vincenzo would. So I hope all of you enjoy this recipe!
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RAGÙ ALLA BOLOGNESE
500g of pork mince
500g of beef mince
100g of pancetta, cubed (optional)
1 Med onion, finely diced
2 sticks of celery, finely diced
1 large carrot, peeled and finely diced
2 bay lefts
200ml of red wine, or white
1 can 800g of chopped tomatoes
5 tbsp of olive oil
salt
freshly ground black pepper
LASAGNE
Pyrex pan 35x24x6cm / 4-6 portions
16 sheets of lasagne pasta, preferably fresh, have extra on hand
100g of parmigiano reggiano, or pecorino, grated
400g Ricotta
300g Mozzarella di Bufula
1 large egg
Salt
Fresh Basil large handful
To begin, we make the ragù. Heat 4 tbsp of oil in a heavy-based pan and brown the mince (Do this in batches to avoid overcrowding the pan) Once nicely browned, remove from the pan. If there is a lot of fat, drain most of it away then set aside the cooked mince meat.
Wipe the pan out with some kitchen paper, then sauté the pancetta in 1 tbsp of olive oil, if you are adding this.
Next, we make the Soffritto. add the onions, celery and carrot to the pan and sautée for about 5 minutes, but don’t allow them to colour
Add the mince to the pan, stir everything together and add the wine. Turn up the heat and reduce the liquid by half.
Next, we add the canned tomatoes. Turn on a low heat, stir well and put a lid on the pan
Leave this to simmer for 2-3 hours, stirring occasionally, it is important not to let this burn. So set a timer to remind yourself to check.
Once the ragù is ready (which can be made a day before if needed) it’s time to start layering the lasagna
Preheat the oven to 180°C/350°F - check your oven to make sure it is at the correct temperature.
Begin with a layer of ragù, start with some tomato sauce, a sprinkling of Parmesan then layer the lasagna sheets. Add the Ricotta to the middle layer. The final layers should be lasagna topped with some sauce, Mozzarella and a good grating of Parmesan
Bake in the oven for 45 minutes, covering the top with foil to prevent it from browning too quickly. Remove from the oven and serve with more Parmesan and fresh basil.
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Wow wow wow wow Chef what can I say? Bravo well done. Love the passion and love you added to this Lasagna but do you think I am going to disagree with some of the steps? You will have to find out in the upcoming reaction video. Are you ready? 😱
Hey Vincenzo! Haha that's okay, I will look forward to seeing your reaction! :)
My 2 fav chefs together 😊
I cannot wait to see your comments Vincenzo - JM is a passionate chef so don’t be too harsh! 😂
I would guess Vincenzo is disagreeing with a) Ricotta instead of Bechamel b) doing the minced meat before the sofritto c) using the lasagna sheets - alternative would be to make Scripelle like his Nonna does - sorry for any misspelling
looking forward to your analysis. His recipe rocks; I only changed chicken stock for the water in the sauce and of course some San Marzano tomatoes...
Adding Spanish ingredients and asking an Italian to review it is a bold move. Love it!
😂😂😂😂
you do know Spain and Italy are vey similar countries in the Mediterranean? climate almost the same
@@jotade2098and Croatian olive oil is best just like tartuf
@@AlenTudja As a Croatian, I approve of this message
watching chef james or finishing my presentation for my degree about reaction mechanisms, i think the answer is obvious here
🤣🤣 thank you for choosing me over the degree!
The mechanism is not greater than the degrees of reaction? 😅
Right there with ya, pal... ooh, a Chef Brian video I haven't seen yet is next the queue! Degrees can wait 🤷🏼♂
It felt like I was watching Babish or Joshua again but without their channel specific banter/antics. Really refreshing coz there's not a lot of chefs left on YT who go through recipe videos as thoroughly coz now they have cookbooks to sell. Keep up the great work!
It was also fun to see a chef cook without any small containers or cups to measure stuff like salt and wine. Been ages since I saw a detailed video as yours do it ngl
Thank you so much! I try, but I still forget to mention things
Even while being a chef he used Uncle Roger´s recommendation... ¨Use Feeling!!!!¨
@@ChefJamesMakinson You should do your own reaction to this video - Oh, I forgot to mention this. You can do it better this way. Wow the lighting in this shot is bad. What is happening here?? 😀
I love how you sprinkle in cooking tips that can be applied beyond the lasagna! You already have me making paella repeatedly to try to perfect it. Now I may try a few rounds of lasagna. This seems more time-consuming so it'll have to wait until the weekend I think. Thanks for the recipe!
You are so welcome!
Absolutely, thats why i watch this channel! Even if the recepie itself may not have as much as much value to me, the video will.
Vincenzo gonna love this😻
I hope so!!
@@ChefJamesMakinson I think he will too, and probably make the same comments about ingredients that you did. Thanks for a great video!!
He Will argue about Besciamella sauce, which is a staple but missing here. Also, you dont usually use ricotta nor mozzarella, Just cheese on top (and besciamella inside). Anyways, It looks good!
You kidding? He's gonna roast James. But put this in front of any non-Italian and they'll scarf it down no problem. lol
@@DeadlyGhost1207 I think he´ll not roast him but just give him only a slightly golden brown edge, and that because of the pasta quality and will drop a tear because of the lack of besciamella, but I do think this can be Italian approved.
Chef James Recipe! Oh I'm all into this one. Haha
Hope you enjoy it! haha
Straight forward presentation, a lot of useful information, clear instructions with visuals, no bloat or unnecessary things to pad the video length. And the final product itself is great too I bet. This is a perfect video recipe, thank you!
You are welcome!
Sunday Chef is best James 😊
Thank you!
I appreciate the proper culinary techniques used. It is instructional.
you are welcome!
I hope all of you enjoy this video and recipe! :) Be sure to checkout my Cooking Course! chefjamesmakinson.com/cooking-course/
Let's gooooooo 💥
Looks perfectly gnarly. 🥰
React to futurecanoe
Bookmarking the page. I want to learn with gusto (WANT in my language. Excuse the pun - pleasure in Spanish).
The fond looked insane!!!
Greatings from the Caribbean.
I never made this dish in my life (41yrs)... I have the confidence to try it now. Thank you.
I like that you don't just share a recipe step by step, you also teach cooking as well.
Keep that up it sets you apart from the rest.
Thank you I will!
This is the type of content I really enjoy. You can tell James knows what he is doing. More like this one please. Finally, please no musical track it's very distracting.
Finally someone who sautees the meat properly and puts the soffrito afterwards to deglaze the pan. The lasagna looked fantastic. Never tried one without bechamel though, maybe I will soon.
Thank you! I hope you enjoy!
the soffrito was perfect.
Bechamel sauce not only gives it a nicer colour it gives it a creamier flavour.
Agreed. Ricotta tastes like a whole lotta nothing with a weird texture. Besciamella per sempre.
@@ecstasycalculus exactly. i have seen so many things, what people but on lasagne: sour creme, ricotta, joguhrt... what the hell! only Besciamella is the correct one!
A good tip to prepare mozzarella (especially bufala) is to cut it, then put in on a plate and set the plate to a tilt. Water will flow to the bottom half of the plate and you'll have dry mozzarella to use. I'd also dry the pasta sheets, but your sauce was good and dry and you also used ricotta instead of besciamella (like in Naples), so it's probably fine. In Italy we can also buy a type of rough dry lasagna sheets that cooks in the oven with the sauce, and they're relatively thick. I also learned a few tricks from this video. We usually make all the layers similar (pasta -> sauce -> mesciamella/ricotta -> cheese(s)), and I might actually like your way more.
Just a comment from an Italian - if you can find good quality egg dried lasagne sheets, you would be better par-boiling then first. This makes them easier to fit into your dish and also prevents that kind of powdery texture if you just put them in dry.
Also, I never use bechamel sauce, but I know many people do.
sadly I can't so I will have to make them next time
This is definitely on my "make" list. It looks and sounds delicious. For convenience, I have usually used "no boil" lasagna sheets and a looser sauce. Now that I have seen this, it will be great to try the technique you demonstrated with the noodle. Thank you!
To follow this up, maybe you could make a Jamie inspired version of what I like to call Paella-sagna. You start with a chorizo based sauce, add kumquat for some bitterness and acidity, and use Chinese five spice instead of saffron. For the pasta, substitute flattened and dried hot dog rolls and tortilla chips... Or maybe this would be the Jack version.
my favourite youtuber! I love seeing recipes from you :)
Wow, thank you!
Thanks for this lovely recipe. Now I know what to cook this Tuesday. I usually make lasagna with thinner sauce, béchamel, and dry pasta. I will try your recipe out since the finished dish looked too appetizing.
Ive made fresh lasagna loads of times but never with celery and carrot. Thanks for the recipe.
Not meant to be rude, but if you’ve made it tons of times, you never dared to look up a recipe?
Me encantan tus vídeos, tienes una personalidad muy agradable. Ojalá pronto muchas más personas te sigan, que te lo mereces. Saludos desde México o/
Gracias!!
I'm actually legitimately surprised. I was expecting you to prepare a bechamel. Don't get me wrong, I use ricotta as well sometimes. Depends on my mood. For the meat, I use sweet Italian sausage with the hamburger. Looks good man. 👊
haha bechamel is not the favorite
@@ChefJamesMakinson The vegetables size was top notch. you are missing butter and nutmeg if no beschamel is used.
deglazing got me lost as red wine acidity desolves the caramelized tomato-vegetables mix and you then miss the maillard reaction. the steel spatula basicaly scraped all roasted rests that were meant to be separated from the pan bottom.
i am a layman and the result is fabulous, it is following a different recipe as I use.
@@JurajGrossmannah be very careful with the nutmeg it's so easy to over power the dish it can dominate so easily just a pinch
This Lasagne recipe looks real classy, and i like the fact chef mentioned you can customize as you like, i would like to suggest to anyone making homemade tomato sauce, just char a pepper of your choice over flame, remove skin and blend it along with tomatoes while making sauce, this adds a Smokey flavour to the dish.
Things Vincenzo is probably going to get mad over:
- the """lasagna sheets"""
- using the blowtorch
That still looks delicious, though
you have to do, what you have to do sometimes
my biggest problem making lasagna is resisting the urge to add one more layer, so it _always_ bubbles over
Hahaha 🤣
Yeah. A many layer lasagna is fantastic. I think Steven made one.
This looks so yummy. Thanks for sharing the recipe and cooking tips.
What Fun! Good to see you in action! I enjoyed the blend of local ingredients and traditional ingredients!
Looks yummy.
For the family I use ground turkey and stretch the ricotta with cottage cheese.
if my grandmother had wheels she would have been a bike
Definitely not the traditional fresh pasta, bechamel, ragu, and parmigiano, with passata at the bottom. But definitely on my make list. My Vincenzo predictions are as follows: Bolognese ragu is cooked too fast, brunoise is a waste of time, just use a blender, no bechamel, and some form of “I used to use herbs, but I don’t anymore”, possibly the inclusion of “I don’t put cheese on top of mine”. Can’t wait to see how I did 😅
Looks FANTASTIC.
Love how descriptive and informative these videos are! Thank you James!
Thank you!
Thanks, i definitely will give this recipe an try. Looks prefect ❤
My favorite chef on youtube! Looks amazing, and will try this week and get back to you.
Hope you enjoy it!
Thank you. That looks beautiful. Definitely will be added to my lasagna rotation.
Thank You for the recipe, it was a pleasure to see you cooking. The video is logic and full with tricks, music is ok.😋
keep up the good work pal
i like your simple and gentle vibe
very refreshing to watch
Love the recipe. That is very similar to my recipe. The biggest difference is that I add a little more spice to my bolognese such as oregano, parsley and thyme. I found the tip about salting and peppering at every step to be very helpful. I actually use a peeler on my celery, just because! All peels go in the garden. I just love your knife skills. I'm like a bull in a china shop with my knives. I cannot seem to keep them sharp no matter what I do. I'm flummoxed. Thank you so much.
I didn't have any fresh thyme or I would have used it
A great lasagne recipe plus a few fantastic tips. Thank-you.
Glad you enjoyed it!
It looks so good.
Thank you so much for sharing! I first started making lasagne 40 plus years ago. ..a few similarities in our recipes. Cannot wait to try. I have learned so much from you and Vincenzo...many thanks.
That is awesome!
I love to watch you cook! Great video! Thanks James. :)
Thank you!
Looks phenomenal!!! WOW. This will come out of my oven tomorrow! Thanks!!!
you are welcome!
Thank you so much for this recipe
you are welcome!
Every single time I watch you or Chef Brian Tsao I learn how much I was doing wrong in cooking. On Brian’s channel I learned how wrong I was making hamburgers. I was adding eggs and breadcrumbs as well as over handling it. I didn’t know I was making a patty shaped meatball. You two should do a collaboration if you two happen to be in the area with a reaction to Cooking With Jack
Saved this one to my favorite list! Looks absolutely delicious! I hope it gets lots of review videos!
Hope you enjoy it! :) me too!
I don’t like cooking but love lasagne and might attempt (butcher) this recipe one day. You’re just so enjoyable to watch!
Thanks so much!
that is some magnificient cutting. I love it
Thank you very much!
Your cooking is a vibe and so informative. Be well and stay safe.
Thank you! You too!
Looks good, Chef. I’ll have to try this!
I can't wait to watch this. Ive never rmade lasagne myself before so I'm very pleased to see James showing me how to! ❤🎉😅
My favorite dish made by my favorite dish!!
I like your reactions, but I love your cooking!!!
Chef James, Brian Tsao, Frenchie and Vincenzo are some of the channels I enjoy the most this year, I hope he does a collab with you soon, if anybody criticizes anyone using spanish olive oil and wine, let me remind them that Spaniards know their trade well, and they were at some point part of the Roman Empire... So in my book it is as legit as the Italian stuff.
I think Vincenzo will ding you on the pasta sheets but will approve overall, it looks absolutely delicious!!!
I want to do one with them! yeah the pasta was not the best haha
Thank you Chef James 🥰
You are so welcome!
Thank you for actually showing us how you cook!
My pleasure 😊
Hooray! Finally, another Makinson recipe! Please do more! I love your own recipes as well as your reaction videos! (maybe there can be more Highland piping as well haha!)
maybe! :) I made a few more recipes so be ready to see them soon
Watched this first on Vinnie's channel, so commented there first. I found interesting how you add a separate layer of the ricotta. An excellent idea. I do it more meaty, generally avoiding putting much inside, apart from the ragout and a bit of parmigiano. My wife, on the other hand, does add the bechamel (we haven't tried ricotta; we will), and she adds regato instead of parmigiano. I have to admit, mine comes just a hint drier than hers. But I use quite a bit of wine when doing the ragout, and keep it on low heat for longer, so that it remains more moist, to compensate.
Wow! Amazing recipe Chef James! 👏👍🤤
Thank you 😋
I made your recipe last night for dinner for me, my partner, and our really good friend. The food was delicious. This was my first time using red wine in tomato sauce and it's a game changer for me. OMG it was so good! After watching Vincenzo's reaction video and suggesting to add milk to stretch the sauce instead of water, it was really good. I'm hoping to look at your other recipes too 😊. Thank you so much for creating this channel. I hope you get more subscribers from this.
I'm so glad to hear that! I have a lot of other recipes on here and I will be adding more soon! take care!
I love making lasagna. The weather where I live it getting to be too warm for me to want to make big dishes that take long hours of cooking like this. But I'm hoping that we will have a little bit of a cool spell just one more time before summer hits so that I can make lasagna with some beef short ribs I have in the freezer.
One little tip for those of us who try to make use of everything when cooking, don't throw out the onion, carrot, and celery peels. Put them in a ziptop bag in the freezer. Once you have enough (a gallon size bag or so, usually), use it to make stock. I use it to make veggie stock or meat stock. You get the same flavors, but you aren't using the whole onion just to throw it out when the cooking is done. This way, I use the onion for another dish, but put the "waste" bits into the stock and get double duty from the veggies.
Used this video when I made a lasagna for the first time a few days ago, love your content and you are a very pleasant person to watch!
The lasagna turned out tasty but I managed to overcook the lasagna sheets as i used fresh ones. Looking forward to cooking more of your recipes :)
That looked gorgeous!
Thank you!!
Excellent James!
Thank you!
great to see you do your own recipe's! Love this content
Thank you!
WOOOOO Recipe Video! Giving me motivation to try making lasagna for the first time!
Hope you enjoy
From Chicago, just made --- and ate ---- James's lasagna! Delicious! Followed the recipe exactly, except that flaming the top bit at the end, used fresh sheets, and I used a blend of pecorino and parm.
I'm to hear!! :)
Well done, Chef! Achieving a good result with “lesser” ingredients is a masterstroke. Although Spanish produce is second to none most of the time. By the way you can find Mutti in Consum and Bonpreu
in a sea of over the top food content that no one can replicate, this video shines. Tasty, affordable and mouthwatering.
This is the first video where I see you cook. You are great. I love your reactions and I will check out your cooking videos. Blessings chef Makinson🥰
Thank you so much!
I love having a slop bucket for the refuse from the veg. I take it out and put it in our composting bin.
this looks so good....
Thanks a lot, very good explanation.
Thank you!
Bold strategy indeed Chef James. Vincenzo is likely to pop!😂
looks amazing
Glad you didn’t use bechamel. This looks so delicious. And I totally agree that 2nd day pasta is better than first day.
Looks wonderfull
Saving this one for Thursday so I can try along with you! So keen :D
Hope you enjoy!
I love Lasagna & would love to try this with your ingredients Chef! I wish we could get awesome Italian ingredients here! Great vid Chef!
Good work, chef! I love your personality and passion for food.
I appreciate that!
@@ChefJamesMakinson I’m waiting for Vincenzo’s response 🤔😂🥄
Great video! Coincidentally I made a similar lasagne last night. But I learned some great tips from this video that I didn't know.
Glad it was helpful!
i've been following your channel since day one. i really like your cooking videos because it makes me feel like i can cook too because it's easy to follow lol.
Thank you! :) I have a lot more recipe videos on my channel
I’m thrilled you did this, Chef! It looks very good and you did the best you could with what was available. I do look forward to seeing Vincenzo review it. He’ll be hearing from me. Y’all are my two favorites and think this will be exciting!
Thanks so much! I hope he does!
It is happening!!! See. This is your year! I’m so excited for you. I made sure to reach out to Chef Brian Tsao too to let them know the video will be out shortly.
Chef James, your lasagna looked absolutely delicious! Since I am also a Vincenzo's Plate fan, I will link this video and ask him to do a review. Honestly, I think you did stellar, and think Vincenzo would agree as you used excellent ingredients, except for a couple, which we all have to do because of availability or time. Side note on basil, love it, use it whenever tomatoes are in a recipe, and have a pot growing on my windowsill so I always have fresh. A heavenly herb. Great video!
I think he will :)
I made the recipe. It was very tasty and not complicated to make. I love the videos and the tips to learn to cook better.
Love your content! You're amazing ❤❤❤❤
Thank you so much!!
@@ChefJamesMakinson np
My grandma used to strain crushed pineapple and mix the pineapple into cake batter before she baked it, then she would mix the juice into some buttercream icing to thin it out a little and add some flavor and mix in chopped walnuts and coconut shavings. It takes a little time to get the icing just right. You want it runny so it spreads easy, but you don’t want it too runny or it just makes the cake soggy and runs off.
That looked so good; still salivating.
😂
Good hack on the bin tub 👍
I break up the mince in the pan with a potato masher to create pebbles rather than have strands that can clump together 👍
Yummmm, looks so good! It's similar to what I used to make it, I just add lots of cheese! 😋😋😋
No joke. I once made a gateau di patate with spanish sweet chorizo and german Leberkäse and it was absurdly good.
Finally can't wait ready to learn teach away chef
I will! :)
Amazing as usual, especially doing Italian while being in Spain.
Glad you think so!
Hey chef James! i hope you would make more of these cooking tutorials from you other than the typical reactions on the videos . that lasagna looks really good . appreciate the content !
More to come! I have to remake 2 that I just recorded 🙄 so it will be a few weeks now before anyone will see them
Nice process. You can save a step, and some fat, by adding the soffrito directly to the browned meat while maintaining heat. Because the soffrito is so finely cut, it'll sweat out very quickly without forcing you to overcook your mince.
beautiful, looks better then what i saw from a certain chef from food network, his looked like he recycled one from a box, that exploded. this one looks, amazing.
It looks delicious❤
it was!
This looks... SO good... I know bechamel is the traditional thing, but my mom (not even close to Italian, but whatever) used to make lasagna at home with ricotta, so... it's a nostalgic option for me. Plus, I mean... the more cheese the better.
Looks so good!
it was!
My preference is béchamel but otherwise that surpasses anything I could do by a country mile. Amazing technique!
Awesome video!!! looks yummy. ! Greetings from Costa Rica
Thank you!