Oh Mama, Lasagna

You can say you don’t like lasagna, you can say “I would rather have a little salad with a carrot and a slice of apple”, but you haven’t tried the lasagna we made last night. If you have “FAYEFOOD”, then you have the recipe. If you don’t have FAYEFOOD, you should. (you can order it by clicking on that little picture of it on the right of the screen).
The secret is to start with a soffritto of finely chopped carrot, celery, and onion, cooked oh so slowly until it is completely soft between your teeth. No less than 30 minutes. Use your best olive oil, salt, a sprig of rosemary, a sprig of parsley and a sprig of sage. Before you put the onions in the pan to cook, cut a whole head of garlic in half, let it simmer until it is golden brown, and then add the battuto. (I don’t know if I spelled battuto right, but that’s what a soffritto is called before it hits the pan and becomes a soffritto.) I use about 3 small carrots, 2 stalks from the inside of the celery, two onions, a pound of beef and 2 cans of san marzano plum tomatoes.
The other secret is homemade pasta.
The other secret is when you make the white sauce, cook that flour and butter over a low flame until it tastes like shortbread, and slowly add the milk OFF the flame.
The other secret is don’t just use any old parmesan. Use the king–Parmigiano Reggiano
The other secrit is love, and love and love some more.

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