Two-Sauce Lasagna Bowls

by Melissa on July 14, 2008

I saw this recipe on Lauren’s Blog a couple weeks ago, and starred it for future reference. When I had some ground beef to use up the other day, I decided to give this a try. This is a Rachel Ray recipe¬†and although it is not quite a “30-minute” meal and does dirty a lot of dishes, overall it was pretty easy to put together and tasted delicious! I couldn’t find Campanelle pasta, so I used pasta ruffles instead and I also took Lauren’s hint and added a can of tomatoes.

Two-Sauce Weeknight Lasagna Bowls

  • Salt
  • 1 pound Campanelle pasta
  • 2 tablespoons extra-virgin olive oil
  • 1/4 pound pancetta, a couple of thick slices, chopped (omitted)
  • 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 teaspoon allspice, a couple of pinches
  • Freshly ground black pepper
  • 1 bay leaf
  • 3 tablespoons tomato paste
  • 1 can of diced tomatoes
  • 1/2 cup dry red wine
  • 2 cups beef stock
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • Nutmeg, to taste (omitted)
  • 1/2 cup grated Parmigiano Reggiano, plus some to pass at table
  • A handful fresh parsley leaves, finely chopped

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 in. Garnish with parsley.

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{ 2 comments… read them below or add one }

Melissa July 14, 2008 at 9:43 am

Look good. Love the two sauce idea, and less work than regular lasagna.

Reply

Joelen July 14, 2008 at 10:01 am

These looks great and so comforting!

Reply

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