Weeknight Lasagna Bowl

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb campanelle pasta
• 2 tablespoons extra virgin olive oil
• 1/4 lb pancetta, 2 thick slices, chopped
• 3/4 lb meatloaf mixture (ground beef, lamb and veal mix) or 3/4 lb ground beef
• 1/2 large carrot, peeled and grated
• 1 small onion, chopped
• 3 garlic cloves, peeled (2 chopped, and 1 left whole)
• 1/2 teaspoon allspice
• fresh ground black pepper
• 1 bay leaf
• 3 tablespoons tomato paste
• 1/2 cup dry red wine
• 2 cups beef stock
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• nutmeg
• 1/2 cup parmigiano-reggiano cheese, grated

Recipe

• 1 heat a large pot of water to a boil; salt water and cook pasta to al dente. drain pasta and return to pot.
• 2 while pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-hihg heat, add pancetta and render 2 - 3 minutes. add ground meats and break up as it browns. when the meat has begun to caramelize and develops a nice brown color, about 4-5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper, and bay leaf. cook 3-4 minutes more to soften onions and carrots, then stir in tomato paste and cook for 2 more minutes; stir in wine and cook out 1 minute then stir in stock and reduce heat to a simmer.
• 3 while red sauce cooks, cut remaining garlic and rub the inside of a sauce pan with it. melt butter in pot over medium heat. add in flour and whisk together a minute or so, then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg. thicken 8 - 10 minutes.
• 4 toss pasta with sauce and 1/2°c grated cheese. serve pasta in individual bowls and top with a ladle of the meat sauce in the middle of the bowl for mixing. top each bowl with more cheese if desired.