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Traditional LasagnaI make this lasagna following the same recipe my mom taught me when I was a little girl in our small kitchen in Perugia. I start by making Rag Bolognese, this is a staple of Bologna's culinary tradition: finely ground lean beef, ripe tomatoes, onions, carrots, celery and other herbs, cooked on a slow fire. I layer the Bolognese sauce with bchamel sauce and fresh mozzarella on my own pasta sheets; I make these with local organic eggs and flour. I

but you can enjoy it on any kind of pasta

I then layer the crumbled sausage with béchamel sauce and fresh mozzarella on my own pasta sheets

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this is a staple of Bologna's culinary tradition: finely ground lean beef

The look and consistency of this lasagna is so different from what we find here in the U

You can use this sauce on any kind of pasta

Large tray (about 2

toss with your favorite pasta

I start by making my own ground pork sausage using a simple recipe I learned from my mom (garlic

In Bologna

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I make it with shallots