FoodBanter.com - View Single Post

Janet

In article >,
says...
>
> 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!

If I'm making it for lasagne it's minced beef cooked with garlic,
herbs and tomatoes, seasoning.

If I'm making it for spaghetti or pasta it's minced beef cooked with
finely chopped onions and celery, finely grated carrot, garlic, herbs,
bayleaf, seasoning, tomato paste and and considerably more tomatoes
(sorry Vilco). If my husband's making it he also adds sliced mushrooms.

Janet UK