"ViLco" > wrote in message
...
> 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.

lol I use Ricotta too <hides> but I don't use much tomato

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