SPICED LAMB BOLOGNESE SAUCE
Make bolognese sauce on page 25 using minced lamb
instead of beef, and adding 1½ teaspoons ground
cumin and 1 cinnamon stick. Stir in ½ cup fresh
coriander leaves at the end. Pair with greek-style white
sauce (above) and pasta sheets for a lasagne, or serve
as sauce on pasta.AWW FOOD • ISSUE TWENTY-ONE 25
GREEKSTYLE WHITE SAUCE
Make white sauce on page 25, using 3½ cups milk and
1½ cups greek-style yoghurt. Add 100g crumbled fetta
and ¼ teaspoon freshly grated or ground nutmeg to
cooked sauce. Pair with the spiced lamb bolognese
sauce (below) and pasta sheets for a lasagne, or layer
with grilled eggplant.SALAMI CHILLI BOLOGNESE SAUCE
Make bolognese sauce on page 25. Stir in 100g thinly
sliced sopressa salami, 1 teaspoon fennel seeds,
2 finely chopped small red chillies and 2 tablespoons
oregano leaves at the end of cooking. Pair with
the spinach white sauce (below) and pasta sheets
for a lasagne.SPINACH WHITE SAUCE
Make white sauce on page 25. Add 100g baby spinach
leaves to a pan of boiling water; drain, cool under
running water. Squeeze out excess water. Stir into
sauce with ½ cup mascarpone and 2 teaspoons zested
lemon rind. Pair with salami chilli bolognese sauce
(above) and pasta sheets for lasagne.
COOK’S
NOTES
You can make the beef
lasagne up to 3 days
ahead. Cover and
refrigerate, or label,
date and freeze for up
to 2 months. Thaw in
the fridge overnight.
Reheat in the
microwave in 1-minute
bursts, stirring between
each, until heated.