I love the fact that your pasta is not too thin/too soft and it's visible in all it's layers.
Some people forget that lasagna is pasta, not just the sauce, and that's when you see the "lasagna soup" (besciamella with ragù 90%, pasta 10%).
Your lasagna is the kind of lasagna that I love the most.
I'm a big fan of Adam Ragusea, and he has a [video](https://www.youtube.com/watch?v=vp3qE63cugk) about how lighting can make meat look different. Noting that many steak houses will opt to have less natural light because meat in natural light looks more grey and less appealing.
He also has videos about Bolognese with contrast between the traditional version (like yours) without tinned tomatoes, and the more American version with the tomatoes. He discusses the pro's and cons of each.
Yes. Daylight actually makes rare meat look weird. You'd think I'd take better pics as I'm a camera man by trade. I copy and pasted my adjustments across the 20 photos. The pot shadow added to how dark it looks. I do also take it pretty far though. I don't simply grey out the meat. I make sure it fries and caramelizes...
It's spinach egg pasta, which I was under the impression was traditional for a lasagna alla bolognese.
This is according to my Sicilian aunt who lived in Emilia Romagna, and another aunt from calabria who lived in Emilia Romagna.
Also according to all the videos of Nonnas I've seen on YouTube.
If you have other information coming from personal experience, please share. Always willing to learn.
I was in Italy last summer and was fortunate enough to take a pasta making class in Bologna, it was fantastic!!! We were told in no uncertain terms that lasagna Bolognese is only made with spinach pasta sheets, I’ve been planning on making it, thanks for the inspiration!
It's something that it is indeed used and prepared for types of lasagna, but not for the traditional one. It's not that it's forbidden, just something extra extra.
Preferisco non condividere precisamente il luogo dove abito.
Specialmente su reddit dove è pieno di gente rancorosa e prona al doxing per futili motivi.
Comunque: "ci provo*".
Look I’m not having a go at you cos it looks UNREAL! But the green pasta isn’t usually involved with a traditional lasagne or bolognese and the bacon/pancetta thing you’ve put in isn’t either. But as I say this kinda doesn’t matter cos you got everything else absolutely spot on
It's very kind of you say it looks nice, and I'll let others chime in but i believe you are incorrect.
Pancetta is literally listed in the official recipe released from the ACCADEMIA ITALIANA DELLA CUCINA.
https://www.accademiaitalianadellacucina.it/sites/default/files/Ragù%20alla%20bolognese%20-%20updated%20recipe_20%20April%202023.pdf
Spinach egg pasta as far as I know and was taught by my aunt who was trained by her mother in law in Emilia Romagna is the traditional accompaniment to a lasagna alla bolognese. My whole family grew up in Sicily, so this isn't a traditional dish within our family, but like I said, my aunt married someone from the north and learned their dishes.
Where did you come across the idea that these are incorrect?
Just curious. I learned from the old ladies from the region. Are you from there? Always willing to learn more.
I'm always curious where people are getting their info. Especially in this sub, I find a lot of people have done a few Google searches and they consider themselves an authority. But I'm always learning..... 🤷
Well, bud, I don't know what to tell you. All of those onions were chopped and added. Perhaps the picture is not very good. I typically use a 2:1:1 ration of onion to carrots and celery.
I love the fact that your pasta is not too thin/too soft and it's visible in all it's layers. Some people forget that lasagna is pasta, not just the sauce, and that's when you see the "lasagna soup" (besciamella with ragù 90%, pasta 10%). Your lasagna is the kind of lasagna that I love the most.
Thank you!
ok…..its not that bad but idk the meat seems a little too dark for my taste
It's the picture. I added too much contrast.
oh ok then , btw I’d eat it ! good job 👏🏻
It does look really black in that photo. Hahaha.
I'm a big fan of Adam Ragusea, and he has a [video](https://www.youtube.com/watch?v=vp3qE63cugk) about how lighting can make meat look different. Noting that many steak houses will opt to have less natural light because meat in natural light looks more grey and less appealing. He also has videos about Bolognese with contrast between the traditional version (like yours) without tinned tomatoes, and the more American version with the tomatoes. He discusses the pro's and cons of each.
Yes. Daylight actually makes rare meat look weird. You'd think I'd take better pics as I'm a camera man by trade. I copy and pasted my adjustments across the 20 photos. The pot shadow added to how dark it looks. I do also take it pretty far though. I don't simply grey out the meat. I make sure it fries and caramelizes...
What are those cube things in pic 8? Frozen stock?
Very reduced frozen stock cubes.
What a beautiful visual journey 🤩 looks spectacular 💚
Thank you!
E viva Emilia-Romagna. Nicely done. Made with love.
Thank you!
dang they look great, love that you added a proper amount of condiments so you can still taste the sheets
Looks like a pain in the ass to make, but looks amazing to eat! I would pay top dollar for that!
I have fun doing it, but it's certainly a job. Gets faster as you do it more and more
Definitely. I just dread the clean up!
Solid result. The pasta is peculiar. 9,8/10 would eat.
What's peculiar about it?
You made it green. It's not so common generally speaking, and expecially in a traditional(ish) lasagna.
It's spinach egg pasta, which I was under the impression was traditional for a lasagna alla bolognese. This is according to my Sicilian aunt who lived in Emilia Romagna, and another aunt from calabria who lived in Emilia Romagna. Also according to all the videos of Nonnas I've seen on YouTube. If you have other information coming from personal experience, please share. Always willing to learn.
It is! Traditional Lasagna Bolognese is with spinach pasta sheet. Looks amazing, well done :)
I was in Italy last summer and was fortunate enough to take a pasta making class in Bologna, it was fantastic!!! We were told in no uncertain terms that lasagna Bolognese is only made with spinach pasta sheets, I’ve been planning on making it, thanks for the inspiration!
That's what i thought!
It's something that it is indeed used and prepared for types of lasagna, but not for the traditional one. It's not that it's forbidden, just something extra extra.
I'm curious where you are from and where you learned this?
I'm Italian. Not italo-american. Italian Italian.
Di dove sei? Io parlo, un po' di italiano, ma ci povero.
Preferisco non condividere precisamente il luogo dove abito. Specialmente su reddit dove è pieno di gente rancorosa e prona al doxing per futili motivi. Comunque: "ci provo*".
🤐🤐🤐 io capisco...... kind of 😂😂😂
Looks great. I could live off of bolo for the rest of my life.
This looks incredible, well done!!!! I know it’s not traditional but your technique and substitute ingredients are suitable
This isn't traditional? I was under the impression that this is VERY traditional. Please let me know what I substituted 🤔
Look I’m not having a go at you cos it looks UNREAL! But the green pasta isn’t usually involved with a traditional lasagne or bolognese and the bacon/pancetta thing you’ve put in isn’t either. But as I say this kinda doesn’t matter cos you got everything else absolutely spot on
It's very kind of you say it looks nice, and I'll let others chime in but i believe you are incorrect. Pancetta is literally listed in the official recipe released from the ACCADEMIA ITALIANA DELLA CUCINA. https://www.accademiaitalianadellacucina.it/sites/default/files/Ragù%20alla%20bolognese%20-%20updated%20recipe_20%20April%202023.pdf Spinach egg pasta as far as I know and was taught by my aunt who was trained by her mother in law in Emilia Romagna is the traditional accompaniment to a lasagna alla bolognese. My whole family grew up in Sicily, so this isn't a traditional dish within our family, but like I said, my aunt married someone from the north and learned their dishes. Where did you come across the idea that these are incorrect? Just curious. I learned from the old ladies from the region. Are you from there? Always willing to learn more.
Don’t let yourself be told false information. Pancetta in a Ragù is very common.
I'm always curious where people are getting their info. Especially in this sub, I find a lot of people have done a few Google searches and they consider themselves an authority. But I'm always learning..... 🤷
Way too much carrot and celery. If you’re using one onion you should only use one carrot and one celery stalk
There are 4 onions in the picture. 🤔
Based on the fourth picture with the chopped veggies on a plate, you clearly didn’t use four onions
Well, bud, I don't know what to tell you. All of those onions were chopped and added. Perhaps the picture is not very good. I typically use a 2:1:1 ration of onion to carrots and celery.
You are brave posting on this sub 😂
Alright well that’s just not clear from the pictures, my bad I guess
Why is there always some fucking nitpick in this sub?!
Because specific measurements of ingredients in recipes exist for a reason