Ragu from Modena in my Sunday Lasagna

some call it meatsauce or Bolognese, whatever you call it, ragu is the perfect Italian sauce

When my husband and I were in Modena, Italy in the fall of 2022, we spent some time with a cesarine, named Raffa. In Italy, a cesarine offers cooking classes in her home. Raffa took us to explore the market after we decided our menu. We spent hours with her, in her lovely apartment. Soaking in all of the knowledge I could. She had no written receipes, i just took scrupulous notes as she cooked asking every question possible. It is a labor of love.

I will give you a heads up right now. This is NOT a weeknight meal, unless you reheat it or make it ahead. This is something you plan to make as it takes time to cook. Not an hour, not two but three hours. If you want to make lasagna, it is even longer. I am not complaining. Not one bit. I just want to make sure you allow yourself time so you can enjoy when you sit down to eat.

One reason I love making this dish is the ability to easily double the recipe. You can put some in the freezer or make the lasagna and freeze that. This time, I am making extra to share with our dear friends who need a little extra love. For me, showing love is dropping a meal off at their home for a good old food hug.

You will notice that the recipe for the ragu is in grams. This is how I learned it and I have to honor Raffa by sharing it in that manner. You can convert with a quick calculator you google, or better yet, purchase a scale to have on hand. It will make you a more precise cook and baker.

I am not Italian, well not by blood anyway. I am a true American mutt! I am primarily German, Norwegian, English and Scottish but I like to live like an Italian. Their passion for la dolce vita, the sweet life, is something I try to incorporate in my life. Sitting down, pouring a glass of wine and slowly eating this beautiful meal is one of my favorite things to do on a Sunday night.

Below are the two recipes. You can use fresh pasta in the lasagna, I love to do so, but I just didn’t have time to do it the day I was making it this time. The Barilla dried lasagna sheets work well for me. I note in the recipe that I do not choose to cook my noodles, but you do what makes you comfortable.

If you decide to eat the ragu over pasta, that is also fantastic! I love it with wide noodles, fresh or dried. Make sure to grate some fresh Parmesan all over the top. Maybe serve along with a nice chunk of bread.

Now if you go for the lasagna, I am going to warn you,.. do NOT cut that lasagna until it has been sitting out of the oven for 30 minutes. I know! It;s hard! Trust me, it is worth the wait. It will sit up nice and pretty vs. melting all over your plate.

Well my dinner is ready….time to cut that lasagna! Mangia!

With grace, grit & gratitude,

xx, JeriLynne

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