LASAGNE BOLOGNESI

Well, I didn't mean to come across like that. I was frustrated about something else that day and it had nothing to do with non-traditional Lasagna recipes. Today, when I came back to see how my Helium articles are doing, I realized my Lasagna recipe hadn't been well received, even though it is impeccable and relatively simple to follow.

I have never LEAPFROGGED before, but one should never say never. Especially when one awakens to the ultimate truth, that great Lasagne should never be served with a bad attitude. Because no matter how great they might be, the bad attitude would most certainly spoil the whole tray's worth. Dear Helium readers, I officially apologize for allowing my frustration to spill into my ragout and I promise it won't happen again. Now, back to the Lasagne...

Please, folks, don't put Ricotta in your Lasagne, or Mozzarella, for that matter. That is, if you wish to prepare this fabulous Entree' according to the traditional recipe.

It will be a bit laborious, the first time you make it, but you'll agree with me, that it was a labor of love, worth every minute, once you serve it.

LASAGNE BOLOGNESI
(serves 8 )

White Sauce Recipe (Besciamelle)

1/3 lb. butter
5 tablespoons flour
6 cups warm milk
1/2 teaspoon of nutmeg
Sea salt to taste

Red Sauce Recipe (Ragout)

1 large red onion, diced
8 cloves of garlic, chopped
5 tablespoons fresh parsley, chopped, plus 4 more for garnish
1/3 cup extra virgin olive oil, plus 2 or 3 tablespoons to dress cooked lasagna
2 lbs. ground beef or a combination of beef, pork, buffalo and/or turkey meat (if using all turkey, choose half white and half dark meat)
1 lb. stewed tomatoes, peeled, seeded and chopped (you can use Pomi', an imported milk-like carton that contains ripe, blended, strained tomatoes, or a similar product- if you wish to use your own tomatoes, include their liquid juice but no seeds or skins)
4 tablespoons tomato paste
3/4 to 1 cup dry white wine or sherry
Sea salt and black pepper to taste
3/4 lb. freshly made, egg or spinach Lasagna, or use packaged Lasagna noodles imported from Italy (DeCecco is a good brand) cooked, drained and tossed with 2tablespoons of extra virgin olive oil
Grated Parmesan cheese, enough to cover the whole Lasagne, plus some more for the in-between layers

PROCEDURE

1) Preheat oven to 375 degrees Fahrenheit. Prepare the white sauce by melting butter in a pan, adding the flour to it, and gradually

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