sf wrote:

> After the response someone made about using both bolognese and
> béchamel in lasagna, it tells me that my idea of bolognese isn't in
> line with what seems to be how many Americans think of it. Either
> that, or their lasagna is too fussy (IMO, of course). What is your
> recipe or method to make bolognese? TIA!

One can make lasagne as oen wants, but the first recognisez lasagne are the
bolognese lasagne, where every layyer is made of soft-wheat egg noodles,
then ragu' alla bolognese then bechamel and then grana style cheese
(parmigiano reggiano usually). All the other lasagne are variants of this
dish and can be very different, like using ricotta or mozzarella in lasagne:
in Emilia Romagna, Bologna's region, nobody never used ricotta or mozzarella
in lasagne until the last 30 years or so thanks to immigration from southern
Italy, but even today if you ask a person from Emilia over 40 years of age
what he/she thinks about mozzarella in lasagne he/she'll tell you that it is
intimately wrong, terribly wrong, terribly not lasagne. I have no issue with
people calling lasagne their dish of no-egg noodles, tomato sauce and
mozzarella, I just laugh at them

PS bolognese sauce is a meat based sauce with so little tomato that it
imparts just the *color*, many people in southern italy calls bolognese
sauce their 90% tomato based sauces and brougth this habitude with them
every where they emigrated, be careful. In a gallon of ragu' alla bolognese
you get just a few grams of tomato concentrated paste, and that's all,
really. Screw the cooks from Calabria or Puglia calling bolognese a tomatoey
concotion of theirs.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin