I just made this, exactly as described in the video, against the wishes of my son and wife who asked "Please, not one with béchamel!" Well, they are converts and loved it! I just found your channel last night and had to make this. I am fortunate to live near a "Little Italy" neighbourhood and have access to all of the right ingredients and will be cooking my way through your entire catalogue. Great music, great production values, great editing and pacing and most of all great food!!!
I'm an hardcore Bolognese from generations. This is probably the best video of a traditional Ragu'alla Bolognese I've seen so far. Not only the right ingredients, but the total respect of them and an uncommon knowledge of the process, even some "tricks" that normally only grannies know and beyond. The only thing I would like to discuss is the garlic+bay leaves bouquet, though I won't because the whole process is amazing
Thank you thank you thank you thank you for not talking or putting obnoxious music, I cannot stand most cooking videos. This is beautiful. Thank you. Can’t wait to make it.
The absolute highest form of any baked pasta. It’s such a meditation. But boy oh boy does it freeze well. Pulling a square from the freezer a month after you made it is like a Christmas present. When I was a younger cook I thought Bolognese meant red wine, tomato, and meat. An OG English-born Chef who trained in Switzerland taught me the truth and the way. This is an A+ video.
I was mesmerized watching you construct this beautiful lasagna. I have saved and downloaded this recipe and I willing be making it step by step exactly how you made it. And the shot of Gin at the end….Perfecto!
Excellent video! Very well explained and beautifully filmed! As a Bolognese I would only like to suggest you not to add any garlic nor bay leaf, if you want to do it the Bolognese way. Even if we locals do add or change ingredients according to our own taste and family traditions, garlic does not belong to this recipe. However, de gustibus... One last thing 😊: lasagna is singular and refers to one pasta sheet, so the correct name of the dish would be "lasagne", or more precisely "lasagne alla bolognese". Ok, after this I must once again congratulate you for the excellent work!
The wrath of our Heavenly Father GOD is almost here, repent of your sins in the name of our Lord and Savior Jesus Christ, and put your faith in Jesus Christ only. The only one who can save you from death is Jesus Christ The Son of GOD, every knee will bow to Him. Our Lord Jesus Christ is coming soon. Time is running out. Matthew 24:3-14 3 As Jesus was sitting on the Mount of Olives, the disciples came to him privately. “Tell us,” they said, “when will this happen, and what will be the sign of your coming and of the end of the age?” 4 Jesus answered: “Watch out that no one deceives you. 5 For many will come in my name, claiming, ‘I am the Messiah,’ and will deceive many. 6 You will hear of wars and rumors of wars, but see to it that you are not alarmed. Such things must happen, but the end is still to come. 7 For nation shall rise against nation, and kingdom against kingdom: and there shall be famines, and pestilences, and earthquakes, in divers places. 8 All these are the beginning of sorrows. 9 Then shall they deliver you up to be afflicted, and shall kill you: and ye shall be hated of all nations for my name's sake. 10 And then shall many be offended, and shall betray one another, and shall hate one another. 11 And many false prophets shall rise, and shall deceive many. 12 And because iniquity shall abound, the love of many shall wax cold. 13 But he that shall endure unto the end, the same shall be saved. 14 And this gospel of the kingdom shall be preached in all the world for a witness unto all nations; and then shall the end come. Everything written is being fulfilled. Revelation 12:1-2 1 And there appeared a great wonder in heaven; a woman clothed with the sun, and the moon under her feet, and upon her head a crown of twelve stars: 2 And she being with child cried, travailing in birth, and pained to be delivered. Information: Revelation 12 sign explained. ua-cam.com/video/ORVrs4t5CQM/v-deo.htmlsi=A_fYnsvhCiz8t2ej Information: The woman. ua-cam.com/video/DtdqlL5Z1ag/v-deo.htmlsi=zP2a7fLSNxq7MCNT This sign has already appeared in the sky as described in the Bible, this is a warning, the wrath of The Lord is about to be unleashed upon all disobedience. Time is over, repent of your sins, the only way to salvation is Jesus Christ, trust Him and have faith in Him. We are going to be taken up to The Lord. Woe to the nuclear families separated at the time of separation. Mathew 24:29-31 29 Immediately after the tribulation of those days: ‘The sun will be darkened, and the moon will not give its light; the stars will fall from the sky, and the powers of the heavens will be shaken.’ 30 At that time the sign of the Son of Man will appear in heaven, and all the tribes of the earth will mourn. They will see the Son of Man coming on the clouds of heaven, with power and great glory. 31 And He will send out His angels with a loud trumpet call, and they will gather His elect from the four winds, from one end of the heavens to the other. Information: War. ua-cam.com/video/XzLPKmD7vpg/v-deo.htmlsi=6YCpnM4kk9gwUD3G ua-cam.com/video/SvfRwPz1gwU/v-deo.htmlsi=KVEV8M4EBwPlSdWL Daniel 9:26-27 26 After the sixty-two ‘sevens,’ the Anointed One will be put to death and will have nothing. The people of the ruler who will come will destroy the city and the sanctuary. The end will come like a flood: War will continue until the end, and desolations have been decreed. 27 He will confirm a covenant with many for one ‘seven.’ In the middle of the ‘seven’ he will put an end to sacrifice and offering. And at the temple he will set up an abomination that causes desolation, until the end that is decreed is poured out on him. ” Information: Links about the sacrifice. ua-cam.com/video/MVpOV9scI7I/v-deo.htmlsi=jYHxjYTEqjI3FlQH ua-cam.com/video/jqmrUL0xIwQ/v-deo.htmlsi=6iORDjxoh2LIN4lH Do not let anyone mark your skin or brand you. Do not let anyone put anything inside your skin. The government will deceive you, and your soul is in danger of death, do not take the mark of the beast. I sincerely warn you , flee as far as you can from the mark of the beast , do not take it. There is no coming back from it. Revelation 13:15-17 15 The second beast was given power to give breath to the image of the first beast, so that the image could speak and cause all who refused to worship the image to be killed. 16 It also forced all people, great and small, rich and poor, free and slave, to receive a mark on their right hands or on their foreheads, 17 so that they could not buy or sell unless they had the mark, which is the name of the beast or the number of its name. Revelation 14:9-11 9 And the third angel followed them, saying with a loud voice, “If any man worship the beast and his image, and receive his mark in his forehead or in his hand, 10 the same shall drink of the wine of the wrath of God, which is poured out unmixed into the cup of His indignation; and he shall be tormented with fire and brimstone in the presence of the holy angels and in the presence of the Lamb. 11 And the smoke of their torment ascendeth up for ever and ever; and they have no rest day or night, who worship the beast and his image, and whosoever receiveth the mark of his name.” Do not take the mark of the beast. Taking that mark will put your soul to death for eternity. Run away from it. 2 Thessalonians 2:5-12 5 Remember ye not, that, when I was yet with you, I told you these things? 6 And now ye know what withholdeth that he might be revealed in his time. 7 For the mystery of iniquity doth already work: only he who now letteth will let, until he be taken out of the way. 8 And then shall that Wicked be revealed, whom the Lord shall consume with the spirit of his mouth, and shall destroy with the brightness of his coming: 9 Even him, whose coming is after the working of Satan with all power and signs and lying wonders, 10 And with all deceivableness of unrighteousness in them that perish; because they received not the love of the truth, that they might be saved. 11 And for this cause God shall send them strong delusion, that they should believe a lie: 12 That they all might be damned who believed not the truth, but had pleasure in unrighteousness. DO NOT BELIEVE ON THOSE THINGS YOU SEE ON TV AND THOSE (UFO 🛸 objects), THOSE THINGS ARE PART OF THE GREAT DELUSION, DO NOT BELIEVE ON WHAT THEY COME UP WITH SAYING ABOUT IT. PUT YOUR FAITH AND TRUST IN JESUS CHRIST ONLY, THE CHURCH IS ABOUT TO GO HOME AND WHOEVER TELLS THE LIE WILL MOST LIKELY BLAME THOSE THINGS FOR OUR DISAPPEARANCE. The people, have been lied to their whole lives about the truth. I have warned you ahead of time. We are entering into 7 years of wrath upon the whole earth. No man has ever seen the disaster that will arrive now. The RAPTURE of The Church is about to happen. Do not be left behind. REPENT OF YOUR SINS. Our Lord Jesus Christ is the way the truth and the life, HE is the door to heaven! , put your faith and trust in Him. Be ready, watch carefully. God bless the Nation of Israel and God bless you, may The Lord keep you and your family safe , in Jesus' name. Amen.
Wow, just found your channel and was blown away by your lasagna video. Your production values in the video are top notch, wonderfully tasteful choice of background music and your technique is flawless. You just gained a subscriber, keep up the great work!
what did I just saw..... the oscar for the best cinematography goes toooo..... wow u put the beauty in all things coocking.... my 1st video of u, i think. thumbs up emoji.
Is he a high end professional chef with a hobby of videography? Or is he a high end professional videographer with a hobby of cooking? Either way, this is the best cooking channel on youtube.
@@MileZeroKitchen That's not a Bolognese and you should rename your video. Interesting tomato-cream meat sauce but definitely not a Bolognese. Not the right techniques nor the right ingredients to call it a Bolognese.
@@MileZeroKitchen these are my two passions as well. I learned to cook from my Nonna and mom since I was a kid, and got my love of photography and film from my dad. Great to see another like me! Also, this is hands down the best looking lasagna ever. Great job man!
So many videos for making pasta, from all great chefs, and this is the pinnacle of it, shows all the ingredients, the proper preparation, no BS just pure simplicity and delight. Also I love the countryside background noise, it adds to the ASMR
I absolutely loved this video! The aesthetics of the cooking process, the visuals, and the overall atmosphere were simply amazing. Everything looked so beautiful, elegant, and delicious that it made me want to run to the store immediately to get the ingredients and recreate the dish myself. Truly inspiring and a feast for the eyes!
Loved watching you put your home made masterpiece together. The Bechamel Sauce is everywhere on line this week. Some add cheese some don't. I loved your version. It's rather special how you took the classic ingredients, kept them simple and let them shine. Thank you for a glimpse of your day.
Best lasagna video I’ve ever seen. Finally someone documenting exactly how it should be done in a tasteful way. I’ve been doing this the exact same way for years (my mama taught me 😊). Only difference is I add chicken stock to the bolognese.
Beautiful video. I was looking for a video to show me how to make lasagna, I think I'm going to go with this one, looks awesome. Greetings from México!
That was spectacular. From the filming to the entire process of making this stunning dish to the gorgeous finished product, this was a fantastic spectacle. This is a treasure and it belongs in a food museum, if there is such a thing! Thank you for sharing. P.S. Jake is perfect!❤️
Made my first bolognese last week. I added smoked ham to my ground sirloin and ground pork mix I did in my grinder. I cant believe I waited so long to make it. Definitely a hit at the dinner table.
Fantastic my friend! Thank you for sharing that amazing lasagna, I sent it to my kiddos hopefully they will help me make this lasagna masterpiece. Many blessings to you on this Sunday Mother’s Day. 🌸
Many people look at this process as time-consuming and look for shortcuts. However, the destination is well worth the journey... A nice plate of "that" lasagna with some red wine and a good movie would be my perfect evening. Oh, and my celebratory shot would be some Irish Whiskey... That earned a like and sub.
I used to make bolognaise like a stir fry - now I’m retired and have more time on my hands I look forward to the long long process. It’s so therapeutic. And the end result is a thousand times better than my stir fry version when I was younger.
Goto liquor? Bourbon: Everyday Bourbon: Woodford Reserve. Special Occasions: Eagle Rare, Blanton's, or a new one called Smokewagon (uncut & unfiltered) out of Nevada. Excellent drinks!
Canale della Madonna, altissima qualità di riprese ed editing, si vede che è tutto curato. Also a really good cooker, top recipes, perfectly performed!
This is a work of art. Super motivating to get in the kitchen. Also, coming from Ireland I'm very impressed with the gin choice. It's also my favourite.
Inspired me to make this recipe myselfe! One thing i always do is to put a bit of lemon Juice into the bechamel sauce. It really lifts the sauce up you need to try it :)
I have seen, eaten and made a lot of lasagna. Like a LOT. And yours looks absolutely fantastic! But i must say that my knife-loving heart took a stab when i saw you take you beautiful knife straight into the dish!
This looks wonderful, however only the ingredients are posted. I took the liberty of adding the method to come up with a printable recipe below. ------------- Mile Zero Kitchen - Bolognese Lasagna For the Ragu: 500g Ground Beef 250g Ground Pork 200g Pancetta 2 Celery Stalks 2 Carrots 1 Onion 1 Garlic Clove 2 Bay Leaves 200 ml White Wine 2 TBSP Tomato Paste 500 ml Whole Milk Parmigiano Rind For the Bechamel: 100g Butter 100g Flour 1000g Whole Milk 50g Parmigiano Reggiano Salt, Pepper, Nutmeg For the Fresh Pasta: 400g 00 Flour 4 Whole Eggs Bring 1.5 L whole milk to boil Prep sofrito. 1 white onion, 2 stalks celery, 2 carrots, extra finely dice each. Finely dice 200g pancetta Turn off and cool down milk for 15 min after it boils. Remove layer of cream on top. Add finely diced pancetta to high side pan and begin to sear. Add sofrito. Continue stirring. In second pan, add oil and 500g ground beef and 250g ground pork, stir and sear until well browned, about 10 min. Add cooked meat to pan with pancetta and sofrito. Add 200ml white wine. Stir to incorporate. Add 2 tbsp tomato paste, stir to incorporate. Add 500ml whole milk, 250 ml at a time, stir each addition. Add 1 clove garlic and 3 bay leaves tied with string. Cover mostly, leave slight crack, simmer for 4 hours. Keep adding milk and stir as it gets dry. Add parmeasan rind. Bechamel: In separate high side pan, melt 100g butter, stir in 100g ap flour, stirring constantly over low to medium heat to produce light roux. Add 1000g whole milk stirring in parts during addition. Continue whisking until smooth. Reduce heat to low. Add 50g finely shredded parmigiano reggiano, stir to incorporate. Add salt and pepper to taste. Add several microplane grates of nutmeg. Pour into bowl, cover, and set aside. Pasta: Place 400g 00 flour (Anna Tipo 00) in a bowl and make a well in center. Add 4 eggs, scramble in middle then incorporate into flour. Once well incorporated, take dough ball to counter and knead into rounded ball shape. A finger inserted into ball should spring back. Cover with plastic and rest 30 min. Either call Grandma or get your pasta roller set up. After rested, cut dough into smaller sections. Press into shape, roll through larger setting on pasta roller. Add flour as needed. Fold back into thirds on top of itself, roll on smaller setting until long thin sheets of pasta are produced. Flour finished sheets, cut to size for the pan you are using for finished product. Boil in well salted and slightly oiled water until plyable about 30 seconds. Unfold sheets. Assembly: Add 2 tbls of béchamel to sauce and stir. Add salt. Cover bottom of pan with sauce. Add layer of pasta, cover pasta with sauce. Pasta can protrude up side of pan. Add several tablespoons béchamel in dollops, add grated parmesan. Place another layer of pasta extending past sides of pan, Add sauce, béchamel and parmesan as before. Add one more layer of pasta, fold in any protruding pasta from sides, add sauce, add béchamel but spread it this time, add parmesan. Bake at 365 for 30 mins until bubbly and browned on top. Rest, cut, serve.
Місяць тому
Did you make the recipe as you described? How long did you heat the milk once incorporated into the roux? I thought perhaps it would thicken once I added the parm. Now 30 minutes later I’m still stirring and it’s still nowhere near as thick as in the video. Something must be off. I will continue stirring over low heat until I get the right consistency because I don’t have anymore butter or milk on hand.
Dude - all of the editing in this video was absolutely amazing - I don't know if you had assistance - but, it was very very good. This is the only lasagna video that has EVER made me tear up - you REALLY did an outstanding job - BEN FATTO! Bennissimo!
This was a real treat to watch, really marvelous work with both the food and the story telling. Can you share what size pan that was for these portions? Grazie.
That part at the end, with the Irish Gin being poured into a shotglass with the word "luck" on it, made me feel grateful for the fact that a good friend that I knew as a close friend and confidant is at ☮️. Thank you😢
Congratulations and Thanks for a great video. Am also a long term Bolognese addict. Just one little detail I’d differently: First tomato paste, then the wine: Additional flavor from roasting it plus removed sourness of the tomato paste when roasting (try it raw, mostly sour). Kind regards, keep on the good work 👍
Gorgeous recipe! Thank you! 🙌🏽 But one question: Why to warm up the milk in the beginning? And did you use the whole 1,5L of milk in the process for the ragu?
My kid doesn't like the texture of ricotta cheese, so I asked her "what if I made lasagna with a bechamel sauce instead?", and your video happened to pop up in my feed the next day. I'll be making this soon.
Definitely a work of art! 🤩 Another enjoyable video from MZK.😇 Appreciated that you spent the time and efforts to make & share such great videos. Happy to see you gaining more and more views, even though you deserve much more than this. (BTW, I notice you sprayed the countertop.😉)
wow, the ragu looks fantastic. I prefer to put the ground meat directly into sofrito so it absorbs the flavour before adding wine but I guess that's the personal preference (my mum would also say you never put you never put pancetta into sofrito but I even put guanciale there - it is so good :)) . Good job, sir.
Hi chef that lasagne looked so amazing can't wait to try it out I really hope to see a cookbook soon u r so god damm amazing keep up the awesome work ❤️ 💖
Finally a lasagna video showing how to do it right and without cutting corners. It may look like a ton of labor but if you know your way around the kitchen this is not a chore. And the reward, oh…
Finalmente una ricetta di lasagna VERA ITALIANA. E che cavolo. Bravissimo! For non italian people, try it also in this way, let it cool down, heat again, taste. Is, if possible, even better!
You have one of the best channels when it comes to italian cuisine. I noticed one thing, which triggered a question: Is there a reason why you didn't shock the lasagna sheets in a bath of cold water after cooking?
@@edzmuda6870 Wait, what? Since you obviously don't know heres the explanation: Cooling cooked lasanga (especially freshly made lasagna sheets) remains the al dente texture and stops the cooking process. As a matter of fact, chinese do it all the time with their noodles. You should know better when commenting on these topics.
I had to comment again, this is one of the best videos I have seen in my life about food, truly magnificent and amazing, well done buddy and thanks for sharing such an amazing content😃💪
The video editing and quality of cooking is amazing. Even the audio was awesome. I've never seen someone do the thing with the milk and take off that weird layer. Honestly, I don't know why you boiled the milk, but there must be a reason for it. I LOVE the fact that you folded the pasta so you get a proper width throughout the raw pasta. Great knife skills by the way. We can all tell you have experience. What are your thoughts on the oven you used? Like pros/cons. I'm a new subscriber, looking forward to your next masterpiece.
11:45 eating a nice meal alone on the couch with a movie is one of the joys of life
+ with your dog :)
Saturday morning , a six pack , a burger and looney tubes . Especially Foghorn Leghorn . I say now , I told you boy , DO DA , DO DA !
@@johnsmith-rs2vk😂😂😂
@@chefwesttand a glass on 🍷
@@chefwestt zoophilia?
I just made this, exactly as described in the video, against the wishes of my son and wife who asked "Please, not one with béchamel!" Well, they are converts and loved it! I just found your channel last night and had to make this. I am fortunate to live near a "Little Italy" neighbourhood and have access to all of the right ingredients and will be cooking my way through your entire catalogue. Great music, great production values, great editing and pacing and most of all great food!!!
Lasagne without bechamel is not lasagne! I never knew until I made proper lasagne where that flavour came from (nutmeg in bechamel specifically)
how can someone dislike bechamel? never listen to these fools ever again... xD
I'm an hardcore Bolognese from generations. This is probably the best video of a traditional Ragu'alla Bolognese I've seen so far. Not only the right ingredients, but the total respect of them and an uncommon knowledge of the process, even some "tricks" that normally only grannies know and beyond. The only thing I would like to discuss is the garlic+bay leaves bouquet, though I won't because the whole process is amazing
Grazie del commento Andrea, mi fa piacere esserci andato molto vicino :)
@@MileZeroKitchen secondo me sei andato ben oltre l'andarci vicino
Why white wine and not red wine
@@Mat42064 White wine is traditional and adds a lighter flavour than red.
Wonderful video! Just like my mom used to make. ❤
I never made it myself though. This may be my inspiration!
Thank you thank you thank you thank you for not talking or putting obnoxious music, I cannot stand most cooking videos. This is beautiful. Thank you. Can’t wait to make it.
The absolute highest form of any baked pasta. It’s such a meditation. But boy oh boy does it freeze well. Pulling a square from the freezer a month after you made it is like a Christmas present. When I was a younger cook I thought Bolognese meant red wine, tomato, and meat. An OG English-born Chef who trained in Switzerland taught me the truth and the way. This is an A+ video.
Thank you Jason! Appreciate the comment!
canneloni is better.
@JC-du6sn I’ve moved past the intellect of a child so I don’t really get into ridiculous fairy tales. But sure. 😂
@@figgettit Canneloni isn’t even in the same conversation what are you talking about
@@justgame5508 Seriously! 😂
Full respect for how the pasta, cheese, and sauce were scratch made. Excellent video production and an even better recipe: Simply outstanding.
Brett you are so out of touch with reality.
I was mesmerized watching you construct this beautiful lasagna. I have saved and downloaded this recipe and I willing be making it step by step exactly how you made it. And the shot of Gin at the end….Perfecto!
So did you make it?
NEVER seen this channel until today. Immediately subscribed. Thank you for this video. Amazing.
why?
Now, that is a gastronomic work of art. Beautifully shot and perfectly assembled. It must taste out of this world. Really great job.
not true
Excellent video! Very well explained and beautifully filmed! As a Bolognese I would only like to suggest you not to add any garlic nor bay leaf, if you want to do it the Bolognese way. Even if we locals do add or change ingredients according to our own taste and family traditions, garlic does not belong to this recipe. However, de gustibus... One last thing 😊: lasagna is singular and refers to one pasta sheet, so the correct name of the dish would be "lasagne", or more precisely "lasagne alla bolognese". Ok, after this I must once again congratulate you for the excellent work!
I mean, I know, the bolognese shouldn't really have garlic in it. I know, but I don't like it without garlic.
I love cooking Italian food weekly back in Australia. I have so many fond memories of traveling around Italy 24 years ago. Grazie!!
get over it Carl.
I like to put the whole lasagna in the fridge overnight then slice it into “steaks” and pan sear them in olive oil.
That’s another way to do it!
The wrath of our Heavenly Father GOD is almost here, repent of your sins in the name of our Lord and Savior Jesus Christ, and put your faith in Jesus Christ only. The only one who can save you from death is Jesus Christ The Son of GOD, every knee will bow to Him.
Our Lord Jesus Christ is coming soon.
Time is running out.
Matthew 24:3-14
3 As Jesus was sitting on the Mount of Olives, the disciples came to him privately. “Tell us,” they said, “when will this happen, and what will be the sign of your coming and of the end of the age?”
4 Jesus answered: “Watch out that no one deceives you.
5 For many will come in my name, claiming, ‘I am the Messiah,’ and will deceive many.
6 You will hear of wars and rumors of wars, but see to it that you are not alarmed. Such things must happen, but the end is still to come.
7 For nation shall rise against nation, and kingdom against kingdom: and there shall be famines, and pestilences, and earthquakes, in divers places.
8 All these are the beginning of sorrows.
9 Then shall they deliver you up to be afflicted, and shall kill you: and ye shall be hated of all nations for my name's sake.
10 And then shall many be offended, and shall betray one another, and shall hate one another.
11 And many false prophets shall rise, and shall deceive many.
12 And because iniquity shall abound, the love of many shall wax cold.
13 But he that shall endure unto the end, the same shall be saved.
14 And this gospel of the kingdom shall be preached in all the world for a witness unto all nations; and then shall the end come.
Everything written is being fulfilled.
Revelation 12:1-2
1 And there appeared a great wonder in heaven; a woman clothed with the sun, and the moon under her feet, and upon her head a crown of twelve stars:
2 And she being with child cried, travailing in birth, and pained to be delivered.
Information: Revelation 12 sign explained.
ua-cam.com/video/ORVrs4t5CQM/v-deo.htmlsi=A_fYnsvhCiz8t2ej
Information: The woman.
ua-cam.com/video/DtdqlL5Z1ag/v-deo.htmlsi=zP2a7fLSNxq7MCNT
This sign has already appeared in the sky as described in the Bible, this is a warning, the wrath of The Lord is about to be unleashed upon all disobedience. Time is over, repent of your sins, the only way to salvation is Jesus Christ, trust Him and have faith in Him.
We are going to be taken up to The Lord.
Woe to the nuclear families separated at the time of separation.
Mathew 24:29-31
29 Immediately after the tribulation of those days:
‘The sun will be darkened,
and the moon will not give its light;
the stars will fall from the sky,
and the powers of the heavens will be shaken.’
30 At that time the sign of the Son of Man will appear in heaven, and all the tribes of the earth will mourn. They will see the Son of Man coming on the clouds of heaven, with power and great glory.
31 And He will send out His angels with a loud trumpet call, and they will gather His elect from the four winds, from one end of the heavens to the other.
Information: War.
ua-cam.com/video/XzLPKmD7vpg/v-deo.htmlsi=6YCpnM4kk9gwUD3G
ua-cam.com/video/SvfRwPz1gwU/v-deo.htmlsi=KVEV8M4EBwPlSdWL
Daniel 9:26-27
26 After the sixty-two ‘sevens,’ the Anointed One will be put to death and will have nothing. The people of the ruler who will come will destroy the city and the sanctuary. The end will come like a flood: War will continue until the end, and desolations have been decreed.
27 He will confirm a covenant with many for one ‘seven.’ In the middle of the ‘seven’ he will put an end to sacrifice and offering. And at the temple he will set up an abomination that causes desolation, until the end that is decreed is poured out on him. ”
Information: Links about the sacrifice.
ua-cam.com/video/MVpOV9scI7I/v-deo.htmlsi=jYHxjYTEqjI3FlQH
ua-cam.com/video/jqmrUL0xIwQ/v-deo.htmlsi=6iORDjxoh2LIN4lH
Do not let anyone mark your skin or brand you. Do not let anyone put anything inside your skin. The government will deceive you, and your soul is in danger of death, do not take the mark of the beast.
I sincerely warn you , flee as far as you can from the mark of the beast , do not take it. There is no coming back from it.
Revelation 13:15-17
15 The second beast was given power to give breath to the image of the first beast, so that the image could speak and cause all who refused to worship the image to be killed.
16 It also forced all people, great and small, rich and poor, free and slave, to receive a mark on their right hands or on their foreheads,
17 so that they could not buy or sell unless they had the mark, which is the name of the beast or the number of its name.
Revelation 14:9-11
9 And the third angel followed them, saying with a loud voice, “If any man worship the beast and his image, and receive his mark in his forehead or in his hand,
10 the same shall drink of the wine of the wrath of God, which is poured out unmixed into the cup of His indignation; and he shall be tormented with fire and brimstone in the presence of the holy angels and in the presence of the Lamb.
11 And the smoke of their torment ascendeth up for ever and ever; and they have no rest day or night, who worship the beast and his image, and whosoever receiveth the mark of his name.”
Do not take the mark of the beast.
Taking that mark will put your soul to death for eternity.
Run away from it.
2 Thessalonians 2:5-12
5 Remember ye not, that, when I was yet with you, I told you these things?
6 And now ye know what withholdeth that he might be revealed in his time.
7 For the mystery of iniquity doth already work: only he who now letteth will let, until he be taken out of the way.
8 And then shall that Wicked be revealed, whom the Lord shall consume with the spirit of his mouth, and shall destroy with the brightness of his coming:
9 Even him, whose coming is after the working of Satan with all power and signs and lying wonders,
10 And with all deceivableness of unrighteousness in them that perish; because they received not the love of the truth, that they might be saved.
11 And for this cause God shall send them strong delusion, that they should believe a lie:
12 That they all might be damned who believed not the truth, but had pleasure in unrighteousness.
DO NOT BELIEVE ON THOSE THINGS YOU SEE ON TV AND THOSE (UFO 🛸 objects), THOSE THINGS ARE PART OF THE GREAT DELUSION, DO NOT BELIEVE ON WHAT THEY COME UP WITH SAYING ABOUT IT.
PUT YOUR FAITH AND TRUST IN JESUS CHRIST ONLY, THE CHURCH IS ABOUT TO GO HOME AND WHOEVER TELLS THE LIE WILL MOST LIKELY BLAME THOSE THINGS FOR OUR DISAPPEARANCE.
The people, have been lied to their whole lives about the truth. I have warned you ahead of time.
We are entering into 7 years of wrath upon the whole earth. No man has ever seen the disaster that will arrive now.
The RAPTURE of The Church is about to happen. Do not be left behind.
REPENT OF YOUR SINS. Our Lord Jesus Christ is the way the truth and the life, HE is the door to heaven! , put your faith and trust in Him.
Be ready, watch carefully. God bless the Nation of Israel and God bless you, may The Lord keep you and your family safe , in Jesus' name. Amen.
I'm agree..... i put some left oves lasagna on fridge ana pan sear in ther morning for breakfast
we all know where the inspiration is coming from but we all cant get enough of these type of cooking videos and your own touch is awesome
Wow, just found your channel and was blown away by your lasagna video. Your production values in the video are top notch, wonderfully tasteful choice of background music and your technique is flawless. You just gained a subscriber, keep up the great work!
Welcome aboard!
WHAT A GREAT VIDEO-A REAL TREASURE-YOU TOTALLY NAILED IT!!!!!!!Super cool thanks Gianni
Now I know what I have to do today, looks amazing! Your cooking videos are like little works of art, just beautiful.
Thank you!
what did I just saw..... the oscar for the best cinematography goes toooo..... wow u put the beauty in all things coocking.... my 1st video of u, i think. thumbs up emoji.
No doubt that deserve more views. Beautiful production, nice execution and love for cooking. Wish you all sucess.
Is he a high end professional chef with a hobby of videography? Or is he a high end professional videographer with a hobby of cooking?
Either way, this is the best cooking channel on youtube.
My gosh, thank you so much! And you guessed right: I’m a filmmaker but learned how to cook since I was a kid :) two passions, one stone. 😊
definitely a videographer. definitely not "the best cooking channel on youtube," you silly goose.
@@MileZeroKitchen That's not a Bolognese and you should rename your video. Interesting tomato-cream meat sauce but definitely not a Bolognese. Not the right techniques nor the right ingredients to call it a Bolognese.
from a cooking perspective this was super painful to watch!
@@MileZeroKitchen these are my two passions as well. I learned to cook from my Nonna and mom since I was a kid, and got my love of photography and film from my dad. Great to see another like me! Also, this is hands down the best looking lasagna ever. Great job man!
So many videos for making pasta, from all great chefs, and this is the pinnacle of it, shows all the ingredients, the proper preparation, no BS just pure simplicity and delight. Also I love the countryside background noise, it adds to the ASMR
As someone who loves to cook, what an awesome video. And as someone who’s done lasagna very similarly, you did an awesome job. Very very nice indeed
Ho visto molte ricette di lasagna, ma è il migliore che abbia mai visto! Grazie mille a te!
amazing video. well done.. the music selection is esp on point. bravo.
I absolutely loved this video! The aesthetics of the cooking process, the visuals, and the overall atmosphere were simply amazing. Everything looked so beautiful, elegant, and delicious that it made me want to run to the store immediately to get the ingredients and recreate the dish myself. Truly inspiring and a feast for the eyes!
Man, you crushed this. Absolutely phenomenal video.
The lasagna looks so so delicious and I like the choice of music that you played. Excellent presentation great video.
Loved watching you put your home made masterpiece together. The Bechamel Sauce is everywhere on line this week. Some add cheese some don't. I loved your version. It's rather special how you took the classic ingredients, kept them simple and let them shine. Thank you for a glimpse of your day.
Great video. Ditching the turkey for Thanksgiving this year, and cooking this instead. Fingers crossed!
Totally worth it. The video and the recipe, both exquisite. Thank you.
Best lasagna video I’ve ever seen. Finally someone documenting exactly how it should be done in a tasteful way. I’ve been doing this the exact same way for years (my mama taught me 😊). Only difference is I add chicken stock to the bolognese.
Beautiful video. I was looking for a video to show me how to make lasagna, I think I'm going to go with this one, looks awesome. Greetings from México!
Immediate subscribe. I'm absolutely starving now. Fantastic production.
That was spectacular. From the filming to the entire process of making this stunning dish to the gorgeous finished product, this was a fantastic spectacle. This is a treasure and it belongs in a food museum, if there is such a thing! Thank you for sharing. P.S. Jake is perfect!❤️
Thank you!
First time viewer and I already love this channel. Keep up the wonderful work!
I was going to make bolognese this week I think I will use your recipe this time.
I have no words to describe this. Gracias desde Mexico !
I had the best lasagne of my life in Venice, and worked to duplicate it. I came up with the exact same method. It is perfection
Made my first bolognese last week. I added smoked ham to my ground sirloin and ground pork mix I did in my grinder. I cant believe I waited so long to make it. Definitely a hit at the dinner table.
You made my Sunday morning! I love lasagna, and this looks delicious. Hi Jake!
Hi back from him! Thank you so much for watching
One of the best, most authentic recipes. Very nice.
Fantastic my friend! Thank you for sharing that amazing lasagna, I sent it to my kiddos hopefully they will help me make this lasagna masterpiece. Many blessings to you on this Sunday Mother’s Day. 🌸
Thank you! Happy Sunday!
Many people look at this process as time-consuming and look for shortcuts. However, the destination is well worth the journey... A nice plate of "that" lasagna with some red wine and a good movie would be my perfect evening. Oh, and my celebratory shot would be some Irish Whiskey... That earned a like and sub.
Thank you!
I used to make bolognaise like a stir fry - now I’m retired and have more time on my hands I look forward to the long long process. It’s so therapeutic. And the end result is a thousand times better than my stir fry version when I was younger.
Been anxiously awaiting your return! Grazie!
Thanks for watching!
why?
Goto liquor? Bourbon: Everyday Bourbon: Woodford Reserve. Special Occasions: Eagle Rare, Blanton's, or a new one called Smokewagon (uncut & unfiltered) out of Nevada. Excellent drinks!
Canale della Madonna, altissima qualità di riprese ed editing, si vede che è tutto curato. Also a really good cooker, top recipes, perfectly performed!
Ma grazie mille! Commento della madonna pure il tuo! :)
Peccato un sacco di errori
@@raymond15101984 Prego, mi aiuti a migliorare, purtroppo non ho un C1, faccio quello che posso
@@raymond15101984 eh vabbè, almeno era buona. 😂
@@MileZeroKitchen ma non dire la vera lasagna bolognese
I’ve been doing my lasagne wrong. Thank you for this wonderful video. I’m obsessed with your videos
This is and I mean this is the best lasagna video I've ever seen.
Thanks for putting the bowl in the captions. I laughed when I saw you put where you got it since I asked on the last video.
😁
This is a work of art. Super motivating to get in the kitchen. Also, coming from Ireland I'm very impressed with the gin choice. It's also my favourite.
Inspired me to make this recipe myselfe! One thing i always do is to put a bit of lemon Juice into the bechamel sauce. It really lifts the sauce up you need to try it :)
I have seen, eaten and made a lot of lasagna. Like a LOT. And yours looks absolutely fantastic! But i must say that my knife-loving heart took a stab when i saw you take you beautiful knife straight into the dish!
This looks wonderful, however only the ingredients are posted. I took the liberty of adding the method to come up with a printable recipe below.
-------------
Mile Zero Kitchen - Bolognese Lasagna
For the Ragu:
500g Ground Beef
250g Ground Pork
200g Pancetta
2 Celery Stalks
2 Carrots
1 Onion
1 Garlic Clove
2 Bay Leaves
200 ml White Wine
2 TBSP Tomato Paste
500 ml Whole Milk
Parmigiano Rind
For the Bechamel:
100g Butter
100g Flour
1000g Whole Milk
50g Parmigiano Reggiano
Salt, Pepper, Nutmeg
For the Fresh Pasta:
400g 00 Flour
4 Whole Eggs
Bring 1.5 L whole milk to boil
Prep sofrito. 1 white onion, 2 stalks celery, 2 carrots, extra finely dice each.
Finely dice 200g pancetta
Turn off and cool down milk for 15 min after it boils. Remove layer of cream on top.
Add finely diced pancetta to high side pan and begin to sear. Add sofrito. Continue stirring.
In second pan, add oil and 500g ground beef and 250g ground pork, stir and sear until well browned, about 10 min. Add cooked meat to pan with pancetta and sofrito.
Add 200ml white wine. Stir to incorporate. Add 2 tbsp tomato paste, stir to incorporate. Add 500ml whole milk, 250 ml at a time, stir each addition. Add 1 clove garlic and 3 bay leaves tied with string. Cover mostly, leave slight crack, simmer for 4 hours. Keep adding milk and stir as it gets dry. Add parmeasan rind.
Bechamel: In separate high side pan, melt 100g butter, stir in 100g ap flour, stirring constantly over low to medium heat to produce light roux. Add 1000g whole milk stirring in parts during addition. Continue whisking until smooth. Reduce heat to low. Add 50g finely shredded parmigiano reggiano, stir to incorporate. Add salt and pepper to taste. Add several microplane grates of nutmeg. Pour into bowl, cover, and set aside.
Pasta: Place 400g 00 flour (Anna Tipo 00) in a bowl and make a well in center. Add 4 eggs, scramble in middle then incorporate into flour. Once well incorporated, take dough ball to counter and knead into rounded ball shape. A finger inserted into ball should spring back. Cover with plastic and rest 30 min. Either call Grandma or get your pasta roller set up. After rested, cut dough into smaller sections. Press into shape, roll through larger setting on pasta roller. Add flour as needed. Fold back into thirds on top of itself, roll on smaller setting until long thin sheets of pasta are produced. Flour finished sheets, cut to size for the pan you are using for finished product. Boil in well salted and slightly oiled water until plyable about 30 seconds. Unfold sheets.
Assembly: Add 2 tbls of béchamel to sauce and stir. Add salt. Cover bottom of pan with sauce. Add layer of pasta, cover pasta with sauce. Pasta can protrude up side of pan. Add several tablespoons béchamel in dollops, add grated parmesan. Place another layer of pasta extending past sides of pan, Add sauce, béchamel and parmesan as before. Add one more layer of pasta, fold in any protruding pasta from sides, add sauce, add béchamel but spread it this time, add parmesan. Bake at 365 for 30 mins until bubbly and browned on top. Rest, cut, serve.
Did you make the recipe as you described? How long did you heat the milk once incorporated into the roux? I thought perhaps it would thicken once I added the parm. Now 30 minutes later I’m still stirring and it’s still nowhere near as thick as in the video. Something must be off. I will continue stirring over low heat until I get the right consistency because I don’t have anymore butter or milk on hand.
Dude - all of the editing in this video was absolutely amazing - I don't know if you had assistance - but, it was very very good. This is the only lasagna video that has EVER made me tear up - you REALLY did an outstanding job - BEN FATTO! Bennissimo!
Thank you! Only me working on it :)
All I can say is THANK YOU for changing my life
Amazing video , amazing recipe, amazing results , this channel is amazing, im mad that i havent found it sooner, time to binge watch
you are truly gifted, that video edit felt like a Disney movie. Oh and I mean, the lasagna looks out of this world too
This deserves every like in the world !
This was a real treat to watch, really marvelous work with both the food and the story telling. Can you share what size pan that was for these portions? Grazie.
I have been looking for this recipe. It looks delicious and I can't wait to try it!
Incredibly impressed with your production quality👍 Shout out from Carlsbad New Mexico🌶
Such a great recipe. Love the added milk. I Will definitely try. Thank you
I don't know if you're a better chef or filmmaker. Either way, it's safe to say you're tops at both.
thank you! that’s a damn good recipe! can’t wait to make it for my brother’s birthday who LOVES a good lasagna
The one thing I learnt today was to overhang the sheets and fold them on top. That is genius and the first time I’ve seen it. Beautiful lasagne.
That part at the end, with the Irish Gin being poured into a shotglass with the word "luck" on it, made me feel grateful for the fact that a good friend that I knew as a close friend and confidant is at ☮️. Thank you😢
Congratulations and Thanks for a great video. Am also a long term Bolognese addict. Just one little detail I’d differently: First tomato paste, then the wine: Additional flavor from roasting it plus removed sourness of the tomato paste when roasting (try it raw, mostly sour). Kind regards, keep on the good work 👍
I enjoyed every second of this video, amazing recipe, and that pasta making part just stunning, nice work bro!!
Such a work of art it is indeed 😍
Thank you so much
This is not a recipe, it is a symphony
Gorgeous recipe! Thank you! 🙌🏽
But one question: Why to warm up the milk in the beginning? And did you use the whole 1,5L of milk in the process for the ragu?
scald the milk at the start so it doesn't separate or curdle later
My kid doesn't like the texture of ricotta cheese, so I asked her "what if I made lasagna with a bechamel sauce instead?", and your video happened to pop up in my feed the next day. I'll be making this soon.
Great video, thanks for sharing
Definitely a work of art! 🤩 Another enjoyable video from MZK.😇 Appreciated that you spent the time and efforts to make & share such great videos. Happy to see you gaining more and more views, even though you deserve much more than this. (BTW, I notice you sprayed the countertop.😉)
Amazing. Everything. Video production, couisine technique, music selection. This video is a piece of art.
And the dish must be unreal tasteful.
Beautiful video for a delicious lasagna recipe. 🇨🇦🍷🍷
Thank you Linda!
Bravissimo!! Ragú bolognese perfetto, lasagna perfetta!❤
Absolutely done with compassion, 👍🏻
Thank you
wow, the ragu looks fantastic. I prefer to put the ground meat directly into sofrito so it absorbs the flavour before adding wine but I guess that's the personal preference (my mum would also say you never put you never put pancetta into sofrito but I even put guanciale there - it is so good :)) . Good job, sir.
Hi chef that lasagne looked so amazing can't wait to try it out I really hope to see a cookbook soon u r so god damm amazing keep up the awesome work ❤️ 💖
Give me a bit more time and a first book will be out!
Finally a lasagna video showing how to do it right and without cutting corners. It may look like a ton of labor but if you know your way around the kitchen this is not a chore. And the reward, oh…
this is a super lasagna. bravo. the ragu is very well made, without much tomato. you really did the lasagna well
Go Dani!! the best chef ever!
Aaaayyy thank you!
Me encanta la fotografía del video,espectacular!!
Finalmente una ricetta di lasagna VERA ITALIANA. E che cavolo. Bravissimo! For non italian people, try it also in this way, let it cool down, heat again, taste. Is, if possible, even better!
Grazie!
Looks delicious. I'm going to try adding milk. Sometimes i don't have all the sofrito ingredients and do it only with onion.
Absolute cinema
Scrumptious
Looks delicious ❤ thank you for sharing. And the food looks great also 😂❤💋🔥
Well..thank you! 😌
Bravo, Chef! I'm third gen Sicilain and this is the recipe I remember eating as a kid in Brooklyn, NY. Subbed
Que vídeo PHODA! Qualidade profissional, parabéns. E o que deve ter ficado boa essa lasanha é sacanagem!
Just so soothing to watch you cook.
Really loved the way you cook. 💕😀
You have one of the best channels when it comes to italian cuisine.
I noticed one thing, which triggered a question:
Is there a reason why you didn't shock the lasagna sheets in a bath of cold water after cooking?
No particular reason. I didn’t find it necessary
Pasta sheets aren’t vegetables.
@@edzmuda6870 Wait, what?
Since you obviously don't know heres the explanation:
Cooling cooked lasanga (especially freshly made lasagna sheets) remains the al dente texture and stops the cooking process. As a matter of fact, chinese do it all the time with their noodles.
You should know better when commenting on these topics.
I had to comment again, this is one of the best videos I have seen in my life about food, truly magnificent and amazing, well done buddy and thanks for sharing such an amazing content😃💪
Wow, thank you!
@@MileZeroKitchen youre welcome friend, keep up the good videos coming😃👍
Watching this is making my mouth water I wish I could make that
Thank you Robert!
Nice one mate.👍🤙👊🤘😎Love watching your videos while I eat it inspires me to cook. Cheers from Fiji🇫🇯
Happy to hear that!
Perfect! No words needed!
The video editing and quality of cooking is amazing. Even the audio was awesome.
I've never seen someone do the thing with the milk and take off that weird layer. Honestly, I don't know why you boiled the milk, but there must be a reason for it. I LOVE the fact that you folded the pasta so you get a proper width throughout the raw pasta. Great knife skills by the way. We can all tell you have experience.
What are your thoughts on the oven you used? Like pros/cons.
I'm a new subscriber, looking forward to your next masterpiece.
I love the Ooni volt. Very versatile!
The whole process is amazing!
looks fantastic and am going to follow t8is recipe today.
So much fun. Thank you for this lovely journey.