Bolognese

[JenKalb (Jennifer Kalb)]

think the thin layers of ragu are the right approach - with the bechamel and thin pasta the texture of the dish is heaven. Yours sounds wonderful!

[biondanonima]

@BierMonk

We do 12 Layers so even with very sparse covering on the Ragu Layers the over all amount works out. As my Bolognesi Boss says “it is a Pasta Dish not a Dish of Sauce!”

Yes, mine was definitely a dish of sauce this time around! I think I’ll try rolling to a 5 next time (since I’m not using semolina) AND cut back on my sauce layers, that should get me a much better balance!

[biondanonima]

@Thimes

But for lasagna I have taken to hand rolling my dough with a large rolling pin (mattarello - it’s probably 3 feet long or close).

Fun! I have seen videos of this process - if I had the counter space I would love to give it a go. I agree that being able to cut to just the right size is a nice advantage.

[BierMonk]

Here is a pic of the Layers.
We assemble and cut into Portions before baking. (This is for Restaurant service of course)

[biondanonima]

Beautiful!

[BierMonk]

Thanks, like I said we make 6-8 4" 1/2 Hotel Pans a Week!