This meat sauce is made for my (signature dish) Northern Italian Lasagne - or is equally delicious served with home-made tagliatelle and lashings of shaved parmesan!
A rich creamy sauce, this dish requires no garlic and only a little tomatoes. Once you make it, you'll understand - it's just the best!!!
I always make double the batch so as to freeze half and cook with the other half (it's that good) - or, I make one huge lasagne, or two medium sized ones!
If using for lasagne, it is best to cool the sauce and leave in the fridge overnight to let the flavours further develop. The next day, make a good bechamel sauce with good quality cheeses, use home made lasagne sheets (if possible) and heat the sauce again to be able to assemble the lasagne. Try and make 4 layers for good effect! - Good luck!