Recipe by Brandess
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
Top Review by ARathkamp
I was home from work with a sick daughter, and as she napped, this Rachel Ray 30 Minute Lasagna Bowls episode came on Food Network and I was so excited to try it! I checked out Food Networks website, but couldn't find this recipe posted so I'm glad I found it here (this is the exact recipe from the show!). Of course Rachel Ray makes it look so easy and flawless to put this together and I know the amount of ingrediants looks intimidating, but really, it wasn't hard at all and the flavor was fantastic. So glad we tried this! Everyone cleaned their plates and the kids had seconds. We'll make this again.
- 2 teaspoons salt (for pasta water and little extra for seasoning)
- 1 lb campanelle pasta
- 2 tablespoons extra virgin olive oil
- 1⁄4 lb pancetta, a couple of thick slices, chopped
- 3⁄4 lb ground beef (or pork, veal mix and ground beef)
- 1⁄2 large carrot, peeled and grated
- 1 medium onion, chopped
- 3 garlic cloves (2 chopped or grated, 1 peeled)
- 1⁄2 teaspoon allspice
- 1⁄8 teaspoon 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
- 1⁄16 teaspoon nutmeg, to taste
- 1⁄2 cup parmigiano-reggiano cheese, grated (plus some to pass at table)
- 1⁄4 cup fresh parsley leaves, finely chopped
Directions See How It's Made
- 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 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. 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.
- 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 inches Garnish with parsley.