Weeknight Lasagna Bowl

This recipe is compliments of "30 Minute Meals". I seen this aired and I CAN'T wait to try it. So I'm posting it here for safe keeping. It has two sauces, and I think that is great.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb campanelle pasta

• FOR RED SAUCE

• 2  tablespoons extra virgin olive oil
• 1⁄4 lb pancetta, 2 thick slices, chopped
• 3⁄4 lb  meatloaf mixture (ground beef, pork 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

• FOR WHITE SAUCE

• 3  tablespoons butter
• 3  tablespoons flour
• 2  cups milk
•  nutmeg
• 1⁄2 cup parmigiano-reggiano cheese, grated

Directions

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 white 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.