This is because Bolognese (if made in the "classic" way) contains milk on its own, so the dairy portion of the sauce could overwhelm the meaty flavor if you add the milk-based béchamel as well.
This meat sauce is the perfect example of Bolognese cooking ... Heat the butter and oil in a heavy-based saucepan. Add the garlic and cook for 1 minute, then remove it. Add the pancetta and ...
Heat the oil in an ovenproof, heavy-based pan or casserole set over a low-medium heat. Add the onion, carrot, celery, garlic and bay leaf. Season the flour with salt and pepper. Lightly coat the ...
For him, for her, for them, for me: pasta al sugo finto (above), a hearty Tuscan “fake sauce” of onions, carrots and celery fortified by mushrooms with tomato paste-thickened tomato purée.