I developed a recipe for a beefy one for lasagna, followed by a weeknight-able pork one ... of his sausage (for flavor), while leaving the center rare (to preserve fat moisture), since it’ll finish ...

This homemade Italian lasagna is made with layers of rich meat sauce (Ragù/Bolognese sauce), layers of creamy béchamel sauce ...

For the ragù sauce, in a large pan, heat the olive oil, add the mince and brown well. Add the red wine to deglaze the pan and cook until it has almost evaporated. Tip in the onion, carrots and ...

For the ragu, heat a large frying pan until hot and ... or until the beef is tender. For the white sauce, melt the butter in a saucepan. Add the flour and cook over the heat for one minute.

3/4 to 1 pound fresh pasta sheets, about 7 by 4 inches, or dried lasagne noodles blanched for 6 minutes and refreshed Preheat the oven to 375 degrees. Brush a 9-by-13-inch glass baking dish with ...

Bolognese sauce? Yes. Broccoli rabe ... layered with fresh pasta, beef ragu, and béchamel. This is the type of lasagna you’ll find in the Emilia Romagna region of Italy: rich, meaty, and ...