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Ragù alla bolognese for the lasagna

A little béchamel

Crystal Black, it’s not very big or showy, but it was pretty tasty – roasted red pepper on mayo with dill planks, smoked turkey, pepper jack, on whole grain sandwich thin…and my salad was spring leaf mix w/baby spinach, cherry tomatoes, onions, sliced cucumber, feta, and lemon-oregano-olive oil for a dressing.

French toast was my lunch.

The bread was leftover from a white chocolate apricot artisan loaf I got at Lunds/Bylery’s

Can you guess?

Reducing the ragu after adding some wine. . .