Weeknight Lasagna Bowl

Name: Weeknight Lasagna Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 lb campanelle pasta; 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; 3 tablespoons butter; 3 tablespoons flour; 2 cups milk; nutmeg; 1/2 cup parmigiano-reggiano cheese, grated

Submitted by Becky in Wisconsin

"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."

Download

Ready In:: 30mins
Ingredients:: 18
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

Heat a large pot of water to a boil; salt water and cook pasta to al dente. Drain pasta and return to pot.
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.
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.
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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Its an easy recipe to follow, visually appealing and with the addition of some cheese on top and garlic bread and salad; makes a very filling meal. Nothing really pops out about the recipe on the palate, but I think some tweaking of the red sauce might bring back some of the lasagna taste.

Digitalboy75
It's not the prettiest dinner out there -- but not the worst either. However, my kids love it! One is not a red sauce fan and so he likes it coated in the bechamel with cheese only, and then the other likes it fully loaded. I used canned tomatoes instead of paste, but overall the flavors were very good and not too exotic for picky eaters. Making it for the 2nd time tonight.

cdc3217
I used ground turkey and no other meat. I had no allspice so I used nutmeg in both sauces. And I used half chicken stock/half milk for the white sauce... I would make this again and again... It was great!

changeme20