Handmade tagliatelle tossed in a bolognese style ragu using a blend of pancetta, ground beef, pork and veal, simmered with white wine, broth and milk.

The ultimate 20 layer lasagna layererd with bolognese sauce, mornay sauce, mozzarella and Parmigiano cheese.

Sheet pan lasagna bolognese! Faralle pasta drizzled with bolognese sauce, creamy bechemel, melty mozzarella and topped with creamy burrata.

Difficulty Level: Moderate Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: Easy Bolognese Sauce: 1 lb. ground sirloin beef 4 garlic cloves, minced 1/2 cup red wine 1 28 oz. can crushed tomatoes, preferably San Marzano 2 tbsp. tomato paste 1/4 cup heavy cream 1/4 tsp. ground nutmeg Salt & pepper for seasoning Mornay Sauce: 2 tbsp. salted butter 2 tbsp. all-purpose flour 1 cup whole milk 1/3 cup Parmigiano Reggiano, finely grated Easy Marinara Sauce: 1 14 oz. can