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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Another vote for béchamel sauce. The ricotta mix makes it too stodgy. I also make a bolognese with equal amounts ground beef and pork. Must be cooked a long time. [/quote] Goodness gracious. The ricotta being nasty when cooked or getting too "stodgy" is a personal preference, and probably an indicator that only the nasty cheapest ricotta has ever been tried. We get a quality variety or make our own, and love it in lasagna. Please stop acting as if preferring bechamel should be the default. [/quote] What you're making is actually farmer's cheese not real ricotta. If you aren't making it from the liquid left from the first round of cheese making, it ain't ricotta. Bechamel is easier to make.[/quote]
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