Took a lot longer to make than i orginally planned – but incredibly worth it.
For the sauce: classic bolognese ragu (tomato, tomato paste, onion, garlic, celery, carrots, wine + ground beef + pancetta + rosemary/bayleaf). About 3h.
For the bechamel: flour, almond milk, nutmeg (without butter to make it lighter). About 10 mins.
For the cheese: parmiggiano, and strong sard cheese for a peppery twist
And then 30 mins in the oven, about 15 mins uncovered. Might uncover it less next time, as the sides of the top were slightly overcooked / burnt.
by Matmatg21
3 Comments
Looks good, if a bit over – try turning down the heat from wherever it was here. I’m not sure how you can make a bechamel without any butter or milk – fair play if you got something resembling one with flour and almond milk, though you may find using a classic bechamel yields benefits – even if you just start the sauce with the butter roux and some milk, then switch once you have a base. Great first effort mind!
ETA but yeah, it’s a time commitment, but as you say, very worth it!!
Looks delicious! I have to ask, how many layers?
I’m from Italy, and I would say that the meat to besciamella ratio is off. You need them to be equal. The ragu looks a little soupy. But overall, it’s not bad for a first try! If it tasted good, that’s all that matters