Comments on: Traditional Lasagna Bolognese (Lasagne Verdi alla Bolognese)

By: Discover Authentic Italian Specialties - Tasty Food Stories

Discover Authentic Italian Specialties - Tasty Food Stories — Thu, 23 Jan 2025 16:00:47 +0000

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By: Tina Prestia

Tina Prestia — Sat, 28 Sep 2024 20:02:16 +0000

In reply to Martha Conley. Hello Martha. Thank you so much for your feedback. I’m so happy that you liked the recipe and found it easy to follow. It is definitely a labor of love but worth it. I have been craving it myself now that it’s getting cooler. The ragù is fatty but when served on tagliatelle, the extra fat makes the dish extra luscious. They don’t call Bologna “La Grassa” (the fat) for nothing!:)

By: Martha Conley

Martha Conley — Sat, 28 Sep 2024 01:46:03 +0000

I made this last night for my husband’s birthday (he is a huge bolognese fan). It was a labor of love but the result was absolutely delicious! It took me three nights in total and served it on the fourth night. My bolognese seemed greasy so I skimmed off a lot of the fat before refrigerating for later use. My pasta consistency seemed too dry ( I think my eggs were too small) but I added one half more beaten egg. I was challenged trying to get the pasta sheets the right shape…but the end result was fabulous and everyone raved about it! It was not like anything you can get around here in a restaurant. Your directions are so complete and easy to follow. Thank you for sharing your wonderful Bolognese expertise!

By: A Taste of Tradition: Exploring the Traditional Food of Italy - Food and Travel Utsav

Sun, 26 May 2024 17:05:54 +0000

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By: Tina Prestia

Tina Prestia — Sat, 25 May 2024 18:51:58 +0000

In reply to Emily. Hi Emily! I’m so glad that you liked the recipe. Thanks for the feedback.

By: Emily

Emily — Sat, 25 May 2024 09:10:48 +0000

In reply to Colleen McElmell. Magnificent! Made with ur guidance from start to finish but I didn’t have spinach so drop the verdi part - honestly was so delicious

By: Tina Prestia

Tina Prestia — Sun, 21 Jan 2024 16:33:08 +0000

In reply to Andrew. Hello Andrew! You’re making me hungry! It’s such a wonderful dish. I’m so glad to help. I love both Marcella and Biba. Two of the best. How fabulous that you went to school here. I’m sure that your lasagna was delicious.

By: Andrew

Andrew — Sun, 21 Jan 2024 16:17:07 +0000

Thank you Tina for a very comprehensive discussion of making lasagne verdi. We made some last night using a mix of Marchella Hazan’s recipe, Bibi Caggiono’s recipe, your advice above, and our experience making ragu and fresh pasta. The only place we “fell short” of being purely traditional was that we used the Atlas pasta machine to roll out the spinach pasta. Next time we’ll use our matarello. First time, though, for us making spinach pasta. Turne out great. Love Bologna, went to school there many, many years ago. We return 2x a year now, and we hope to eventually make it there for a longer stint.

By: Tina Prestia

Tina Prestia — Wed, 29 Nov 2023 19:44:19 +0000

In reply to Colleen McElmell. Hello! I hope you enjoy the ragu and lasagna! The videos with Vincenzo were so fun. He’s so lovely. Happy lasagna making!

By: Colleen McElmell

Colleen McElmell — Wed, 29 Nov 2023 15:25:17 +0000

Made the bolognese sauce last night for time saving. Having a friend over Saturday to make this fabulous lasagne. I’ve never made spinach lasagna so I’m super excited! I can’t wait to try this! Loved the video with Vincenzo!