Fresh Lasagna, recipe follows
Bechamel Sauce, recipe follows
Ragu, recipe follows
3 cups freshly grated Parmesan
1 pound high gluten flour (recommended: 00 flour)
2 tablespoons extra-virgin olive oil
3 ounces butter
3 ounces all-purpose flour
1 quart milk
Freshly ground nutmeg
3 tablespoons extra-virgin olive oil
6 tablespoons finely chopped onions
6 tablespoons finely chopped carrots
6 tablespoons finely chopped celery
1 pound ground veal
1 cup white wine
1 pound canned or fresh tomatoes (pureed and passed through a strainer)
Kosher salt and freshly ground black pepper
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