Bolognese sauce, or ragù, features in some shape or form in most UK households, and is usually made with beef mince. In Italy, however, it’s traditionally made with a mixture of pork and veal, though in the south lamb is much more popular, especially in spring. Crespelle, meanwhile, are a lighter alternative to cannelloni. All the various components can be used in other dishes – the tomato sauce with pasta, the bechamel in a gratin, the filling in a toasted sandwich and the pancakes as a pud, say – but combined as they are here, they make a very satisfying vegetarian dish that the whole family can enjoy.
