I had no idea that when I was marrying my husband I was in fact marrying a pasta fiend. Truly.
My husband can have spaghetti alla whatever every other night, and lasagna the next night. I, on the other hand, am not into pasta as much as he is. Nobody is into pasta as much as he is. Italians, maybe.
The first time I made him Lasagna Bolognese he gasped when I told him that this lasagna is without ricotta. He was confused because he comes from the belief that you shouldn’t play with good food; you should leave the classics as they are. I explained to him that this was indeed a classic and that it came from a different part of town called Bologna. Nervously, he accepted his piece of the pie…
And he was glad he did.
He thought he was going to miss that ricotta, but one bite into this lasagna and the hubs was happy to admit that this was a fantastic dish and it would have to make an appearance again. And indeed it has. Many, many times.
Before you begin, I should tell you that this dish takes time. You will have to pay attention to a couple of pots at once. You will also need to set aside a good two hours to get it all done. But, as always, it will all be worth it in the end.