Lasagne alla Bolognese from The Geometry of Pasta by Caz Hildebrand and Jacob Kenedy
This dish is rich — typical of Bologna, the lovely medieval city known by Italians as La Grassa (the fat lady). Traditionally made with green pasta, I prefer it with a yellow dough (use the...
Ingredients
- a knob of butter
- 100 g butter
- 300 g grated Parmesan
- 1.4 litres ragù Bolognese (just under 1 recipe)
- 1 litre milk
- 100 g plain flour
- freshly grated nutmeg
- a little olive oil
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