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Two Sauce Weeknight Lasagna Bowls (Rachael Ray)

  • 1 pound Campanelle pasta
  • 2 T. extra-virgin olive oil
  • 1/4 pound pancetta, a couple of thick slices, chopped
  • 3/4 pound ground beef, pork and veal mix or ground beef
  • 1/2 large carrot, peeled and grated or finely chopped
  • 1 small to medium onion, chopped
  • 3 cloves garlic, 2 chopped or grated, 1 peeled
  • 1/2 t. allspice, a couple of pinches
  • Freshly ground black pepper
  • 1 bay leaf
  • 2 T. tomato paste
  • 1/2 c. dry red wine
  • 2 c. beef stock
  • 3 T. butter
  • 3 T. flour
  • 2 c. milk
  • Nutmeg, to taste
  • 1/2 c. grated Parmigiano Reggiano

Heat large pot of water to a boil, salt water and cook pasta to al dente.

While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up as it browns. When the meat has begun to carmelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrot bits then stir in tomato paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer.

While red sauce cooks, cut remaining whole clove of garlic and rub the inside of a medium sauce pot 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 to 10 minutes.

Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing in.

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