Lasagne Bolo

Lasagne Bolo. Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Add wine, and bring mixture to a simmer.

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Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Spread another thin coating of the béchamel sauce over the pasta and then a thin coating of the ragù sauce over the béchamel. Add the onion and sauté until translucent.

Make the Bolognese Sauce: In a Dutch Oven, heat the olive oil and the butter, over medium high heat.

In a saucepan, pour a drizzle of oil and the pancetta bacon.

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Puree spinach in a blender until smooth. Drain spinach in a mesh strainer set over a bowl, pressing it down with a fork to squeeze out as much water and possible; reserve the liquid. Whisk in the milk and cook until the sauce thickens.

Judul: Lasagne Bolo
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Nestor Kraatz

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