BECHAMEL OR WHITE RAGU
• 6 T unsalted butter
• 6 T flour
• 3 cups warm whole milk
• Pinch of nutmeg
• Salt and pepper to taste
In a large sauce pan, melt the butter over medium heat. When the butter is melted, whisk in the flour. Then slowly whisk in the warm milk.
Continue whisking until milk comes to a simmer and begins to thicken. Turn the heat down to prevent burning the sauce and continue whisking until the sauce thickens.
Stir in the pinch of fresh grated nutmeg and season to taste with salt and pepper.
You will want this bechamel (white ragu) thicker than a bechamel that you might toss with pasta. So if it feels heavy or thick that's OK. It's perfect for lasagna.