Two Sauce Weeknight 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...."
INGREDIENTS
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Salt
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1 pound Campanelle pasta
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2 tablespoons extra-virgin olive oil
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1/4 pound pancetta, a couple of thick slices, chopped
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3/4 pound ground beef pork and veal mix or ground beef
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1/2 large carrot, peeled and grated or finely chopped
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1 small to medium onion, chopped
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3 cloves garlic, 2 chopped or grated, 1 peeled
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1/2 teaspoon allspice, a couple of pinches
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Freshly ground black pepper
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1 bay leaf
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3 tablespoons tomato paste
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1/2 cup dry red wine
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2 cups beef stock
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3 tablespoons butter
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3 tablespoons flour
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2 cups milk
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Nutmeg, to taste
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1/2 cup grated Parmigiano Reggiano, plus some to pass at table
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A handful fresh parsley leaves, finely chopped
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