LASAGNE ALLA BOLOGNESE - Ricetta originale al 100%!

gz friends today we prepare together the classic Sunday dish layered happiness interspersed with ragù bechamel and big smiles lasagna Bolognese Manuele Cooks Ready away we start from a small premise every Italian who loves cooking is sure of possess the recipe of a raku I allow we at giallozafferano have tried to merge all the information important about this famous sauce recipe deposited our experience and of course your very precious ones advice we can start pork token makes a nice base a nice rhythmic base for our first cut into strips so and then it doesn't matter to little touches are perfect and then you will see you see that in trezzo I get out look what I use a half moon I haven't used it since the summer of 98 and we make our way so slowly bacon will be chopped well look at the power of our crescent we always start mandolin I don't know because that's because I don't misuse it our bacon is ready to brown so the saucepan is already hot I can add a little oil to ours pork belly the great call for good she will be the base for a long cooking because the only one we are sure that this sauce must cook quite a bit while she browns I cut the vegetables celery carrot onion la santa trinita cipollone le let's remove the voice we hope not cry vegetables i recommend fine fine fine fine then after two hours maybe they will disappear during cooking you will find some carrots and prams are hard to disappear I always have an eye the bacon is a lot a tina carrot mix this we do first banner not even this small one small let's also sauté the baby carrots always paying attention to the phalanx which then can no longer be played for at least a week and celery these not I need them I put them in the broth you just need this the onion starts to do on the web but that nice precision job mine elementary school teacher would be proud of half inside together the bacon which has browned perfectly but that now also color the vegetables together we brown the bacon for well and we almost get bored it will take a 5 6 minutes after the bacon pork after the perforated vegetables since show that is what perfumes touches beef we chopped a part of course not thin and you can ask yours trusted butcher who usually does call either luigi or gianni from the folder of beef pulp and you make it chop we brown it well we always keep the temperature high why he has to toast the beef it must be beautiful it doesn't burn but almost now I'll show you why this is the color that ours must have meat that the ragù must also sing listen you know what song will sing Lucio's song from the mouth I don't know we can pass the wine red wine wine white my grandmother snow hello she doesn't use wine white and she looks great then see you try the wine you want and let us know our wine as well as giving us perfume will help to downgrade the bottom that's where there are all the flavors of our ragù and to the boys from Bologna let me know if i was good only if he was good and why if not good don't write to me the smell of alcohol is gone it's time for the past of tomato we rely on this fact at home beautiful silky there are those who use peeled tomatoes who add the tomato paste do you but then let us know now our ragù must start for a long journey of at least two hours then he will need the liquids he needs for we use a very normal in vegetable broth made with celery carrot onion boiling water broth meat it is important that they are not salty toI pay more attention as needed now our ragù must cook for at least two hours who cooks it 4 kids 6 kg cooks today eats it in two days everyone at his trick I am now on lid I don't cover totally like that and every 20 minutes it goes to see how he is there from a tina mix I add broth if this is how a ragù is made into the heart two hours have passed boys i.e. giallozafferano stadium raul my favorite shirt tastes like meat sauce and I'm proud of this look how attracted this is beauty and beauty we taste without getting burnt it blows like this is already very good like this a salt and a little pepper that's right I always recommend salt and pepper at the end because maybe you use more bacon tasty and maybe the vegetable broth you you forgot that the ice on the side then in the end now right now it's alone now my grandmother snows like many others gives out a glass of milk because she she says she is to dampen the tomato is not Bolognese from bassano del grappa we say saffron we decided to don't put it on and I assure you it is delicious even so we have ours requ very ready now we prepare the browse in these lasagne what color is green what from the tree of our sheets the spinach these I have passed in a pan with a little of water and now I squeezed the whisk time aside a moment now semolina on a pastry board with flour 00 I add the spinach so the fontanella eggs do not escape and in fact I add the eggs and yolks start kneading this some eggs escape we recover it and then patiently leaves slowly then slowly, at least this is my way then you see perfect I cover with film and leave rest 30 minutes at the time of bechamel I melt the butter I add the melted butter in a saucepan flour but I cook perfect I can add the hot milk three times well I can season with a pinch of salt and the inevitable nutmeg [Music] now always turning to avoid the boring lump formation I let it cook over medium heat until will be from dense the dough has rested we are ready to pull the dough I'm still not good at pulling it with rolling pin and then I rely on tarot technology we keep this covered if it does not dry out here is then made of semolina service lightly dust and give a more or less rectangular shape is like this we also help our car dough roller let's start it and let's get started we reply so we see structure when you feel too humid we pass them a bit of semolina I try to get a thin dough but what a beautiful time cutting the size of the pan and I go on like this with all the others the water is boiling I add the salt thick and boiled the dough shake the semolina in excess and straight into the water 30 40 seconds and no more masculine on tea towel and tampon like this once summer I can all compose my lasagna at the fighting posts of butter on the bottom of the pan we use the sleeves in this case are always a lot comfortable begins with a layer of béchamel ragù and the first layer of puff now bechamel ragù parmesan now we go on like this for five layers but there are those who arrive at 6 and even 7 then make the béchamel and perfect parmesan ragout last layer ragù a few flakes of butter and rain parmesan we are ready for inform 170 degree static mode and in forty minutes our lasagna they will be very ready guys it took some time but it it was worth it we cut in the beautiful slice show i.e. they are better the next day but they can also be freshly baked taste and then we taste them as you may notice theselayers enclose joy happiness big hugs smiles and boys prepare the dishes at home too nice photo and tagged c on all social networks I recommend and if you need advice if you want to ask us some questions we are here 24 hours a day unless we're eating one lasagna to the next loves

Channel: GialloZafferano

Views: 318,752

Rating: 4.9220424 out of 5

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Id: wxrH-WS59Us

Length: 13min 30sec (810 seconds)

Published: Mon Dec 21 2020