food review

Download

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!

My Cooking Course:
How to Cut an Onion:

🙏 HELP SUPPORT MY CHANNEL
👉 Single Donations:
👉YouTube Memberships:
👉Become a Patreon:
👉Where I get my music:
👉My Website: chefjamesmakinson.com

🛒Merch: chefjamesmakinson.myspreadshop.com

📱FOLLOW US ON:📱
▶ Facebook:
▶ Instagram:
▶ Twitter:

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.

🛒MY KITCHEN EQUIPMENT:🛒
KNIVES
▶WÜSTHOF Knife Set:
▶Paring Knives: (can never have too many!)
▶MIYABI 5000 MCD SANTOKU:
▶MASAMOTO KS 240mm Gyuto:

STONES
▶Shapton Whetstones 1k 5k 12k:
▶KING Whetstone Set 1000/6000 Grit:

POT AND PANS
▶STAUB Cast Iron 5-qt Cocotte:
▶STAUB Braiser 28cm:
▶T-fal Nonstick Pan set:
▶HexClad Hybrid Wok 12-Inch:
▶HexClad Frying Pan 12-Inch:
▶Paella Pan!:

OTHERS
▶Le Repertoire De La Cuisine in English:
▶BlackBoard Plate: (Pizarra):
▶John Boos Maple Cutting Board:
▶Pepper mil:
▶Microplane Fine Grater:
▶Flim for wrapping food:

🎥CAMERA EQUIPMENT 🎥
CAMERAS
▶GH5 Panasonic:
▶Sony Alpha 6700:
▶Sony NPFZ100 Z Rechargeable Battery:

LENS
▶Sigma 18-50mm F2.8:
▶Sigma 16mm F1.4:
▶PolarPro 67mm Peter McKinnon Variable ND Filter:
▶Gobe 67mm UV Lens Filter:
▶Gobe 55mm UV Lens Filter:

MICROPHONES
▶RODE Wireless PRO Microphone System:
▶Rode Pro+ Shotgun Mic:

OTHER
▶NEEWER Camera Tripod Monopod:
▶Elgato Key Light 2800 lumens:
▶SanDisk 128GB SD Card:
—————————————————————————
DISCLAIMER: This description contains affiliate links, which means that if you click on a product link, I will receive a small commission. This helps to support my channel and allows us to continue making awesome videos like this. Thank you for your support!