26:46
Christopher Kimball’s Milk Street Television
Quick Pasta
Passatelli in brodo; making chicken broth using chicken wings; pasta with Parmesan cream.
- TV-G
Lasagna Bolognese
The editors of Christopher Kimball’s Milk Street Magazine search the world over for techniques and ingredients that can transform your home cooking, producing bigger, bolder dishes with less time and effort.
Lasagna Bolognese
Season 4 Episode 408 | 26m 46s | CC
Christopher Kimball visits Amerigo in Bologna, Italy, where Chef Alberto Bettini shows him that real ragù Bolognese is about meat, not dairy. Back in the kitchen, Milk Street Cook Lynn Clark teaches Chris to make a rich Tagliatelle alla Bolognese. Then, Milk Street Cook Bianca Borges uses the ragù to make a lasagna variation that uses besciamella rather than mozzarella or ricotta.
Subscribe to Our Newsletters
Get trusted Colorado stories, programs, and events from Rocky Mountain PBS straight to your inbox.