Italian, traditional recipes for food lovers living outside Italy
Difficulty: Time: NOTE: For this dish you will need to prepare the Ragu, the Sauce, and the lasagne. For the Ragu’ See recipe number 1 in the blog For the ‘Béchamel’ sauce (White sauce): The creator of this sauce was apparently the marquise of Nointel, Louis de Béchamel, in the XVIII century. Nowadays many chefs agree on the ...
Continue ReadingDifficulty: Time: INGREDIENTS: For the Ragù (x 10 persons) - 1 large handful of “soffritto” base (chopped onion, celery, and carrot) - Extra-virgin olive oil - 400 gr minced beef meat - 400 gr minced pork meat - 800 ml of Italian tomato sauce (“passata”) - 2 glasses of red wine - salt/pepper/nutmeg For the Pasta (x 4 persons) - 320 g ...
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