30 Minute Lasagna Bowls

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

• Ready In: 30 mins
• Serves: 8

Ingredients

• 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

1. Heat large pot of water to a boil, salt water and cook pasta to al dente.
2. 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.
3. 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.
4. 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.