Lasagne Alla Bolognese A Classic Meat-Sauce Lasagna Recipe

When i was little, i thought that i hated lasagna, because i'd only ever had rather soggy versions full of watery, flavorless ricotta cheese. I couldn't understand garfield's obsession with it. Now, a lasagna made with a good ricotta (a homemade ricotta, perhaps?) and other high-quality ingredients will, of course, be a different story, but ever since i first tasted the northern italian style of lasagna (popular in the tuscany and emilia-romagna regions), lasagne alla bolognese, which is made with layers of meaty rag, a simple besciamella white sauce and grated parmigiano-reggiano cheese, it has been my favorite kind. If you make a big pot of my tuscan-style rag on a sunday, you can have it on some fresh tagliatelle (or another pasta) right away, and the next day use the leftover rag to make this lovely, comforting lasagne.