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Lasagna alla Bolognese

Posted March 25, 2015 by Sharon 3 Comments

Lasagne alla Bolognese

By Sharon Sanders

Lasagne alla Bolognese (Bolognese-style lasagna) is a dish that embodies the allure of slow food. It has only four components but each deserves attention.

Little language lesson:

Lasagna (singular) is one sheet of pasta.

Lasagne (plural) is more than one sheet of pasta.

The Parmigiano-Reggiano cheese is the ingredient that takes the most time to produce—an average of two years. Luckily for us, the fine cheese makers of the Consorzio del Formaggio Parmigiano-Reggiano shoulder that task.

The salsa besciamella (béchamel) can be whipped up on the stovetop in 10 minutes. I enrich my besciamella with grated Parmigiano-Reggiano cheese (salsa alla Parmigiana) which makes it technically a Mornay sauce.

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Filed Under: Bologna, Books, Culture, Food, Language, Miscellany, Recipes Tagged With: Domenica Marchetti, lasagna alla Bolognese, lasagne alla Bolognese, Lidia Bastianich, Lynne Rosetto Kasper, Marcella Hazan, Maureen Fant, Michele Scicolone, Oretta Anaini DeVita, regional Italian pasta recipes, regional Italian recipes

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