30 Minute Lasagna Bowls

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Classic lasagna in my family is made by layering thin lasagna noodles, preferable egg pasta, with layers of bechemel or white sauce, and a light meat sauce. Here, curly short-cut pasta is topped with the white sauce and topped with a rich meat sauce for mixing in. - rachael ray

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Steps

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

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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.

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When the meat has begun to caramelize 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.

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Cook 3 to 4 minutes more to soften onions and carrots 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.

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While red sauce cooks , cut remaining whole clove of garlic and rub the inside of a medium sauce pot with it.

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Melt butter in pot over medium heat.

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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.

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Toss pasta with white sauce and 1 / 2 cup gra.

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Ingredients

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salt, campanelle pasta, extra virgin olive oil, pancetta, ground beef, carrot, onion, garlic cloves, allspice, fresh ground black pepper, bay leaf, tomato paste, dry red wine, beef stock, butter, flour, milk, nutmeg, parmigiano-reggiano cheese, fresh parsley leaves