This recipe was an outstanding beginning to a great meal. Very, very tasty. I only say this because I made/ would like to suggest some changes (not flavor-wise, but quantity or ingredient). I am not a fan of dissecting recipes here on AR, but this one recipe deserves a second try. It WAS really outstanding! I had the hardest time finding semolina flour so I opted for an old homemade spinach pasta reipe I had. Well, that took forever to assemble. I do not have a pasta machine so it was very time-consuming. I do not know how much easier that step might have been, so I cannot really comment on the dish at that stage. I think I would double the ragu next time, and I absolutely doubled the bechamel the first time. Be sure to delete a cup of milk (only 3 cups) when doubling, or it will be too loose, and add a lot more salt and nutmeg; at least a 1/2 teaspoon of each, or to your taste). I also simmered the ragu for a good hour so it reduced nicely, and deleted the livers. I think they were totally unnecessary unless you were doing a day long simmer. Too strong a flavor. There are enough meats and vegies to add substance... and my DH hates them, anyway. Other than the above, I added an extra noodle layer just before the last bechamel/ parma (real, fresh grated parma reggiano) topping as my recipe made 12 sheets and I hate to waste, and reduced the butter pats by 1/2. It WAS REALLY GOOD! Truly GOURMET :)
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