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Ragú Bolognese SauceThe origins of the Bolognese rag are related the French 'ragot', a stew of ingredients reduced to small pieces, which became popular in the 18th century. I follow my family recipe: my rag alla bolognese is a slowly cooked sauce including the characteristic soffritto of onion, celery and carrots, gound beef, milk, and tomatoes. The dish is then gently simmered at length to produce this thick and delicious sauce. In Bologna, they will serve it on fresh

I finish it with a sprinkle of grated Italian Parmigiano cheese

I created this lasagna because I wanted to offer a light

I layer the Bolognese sauce with béchamel sauce and fresh mozzarella on my own pasta sheets

)* = 2/3 servingsLarge tray (about 3 lbs)* = 4/5 servings

A tradition of my home in Umbria

Large tray (about 2

Delicious 'sleeves' of hand-made pasta

and a sprinkle of parmigiano

These came to Europe from the New World in the 16th century

light lasagna that will please even the most discerning palates (my own kids say it's their favorite

and were only introduced in Italian cuisine in the 19th century

I make it with shallots