re: Lasagne Bolognese with a twist (pic heavy)

I used the Ruffino for cooking the bolognese but was disapppinted with it. I've used Gabbiano in the past and though it's a cheaper Chianti it adds more richness to the bolognese. To compensate I added some Barbera and it delivered. I won't make the mistake of using a wine for cooking in the future that I'm not familiar with. This sauce gets plenty of wine (about 2/3 of a bottle) during the cooking process.

The moisture was there in the final cook. The olive oil and the bechamel made for plenty of moistness in the finished product.