Two Sauce Weeknight Lasagna Bowl

Two Sauce Weeknight Lasagna Bowl

Again...not a big fan of white sauces, but this one is over the top...think it was a Rachael Ray recipe, but I have tweaked it a little!

In a medium sauce pan add the following...

heat 2 T. olive oil, add 1/4 pound chopped pancetta (usually in the deli section, and really adds something) and let some of the fat render.

Add 3/4 pound of ground beef. When it has a nice brown color, remove and add a little more olive oil.

Add the following and cook until softened...

1 medium carrot chopped

1 medium onion, chopped

2 cloves of garlic, minced

1/2 teaspoon of allspice

salt and pepper

and one bay leaf...add the meat and pancetta back to the vegetables.

Add one small can of tomato paste, a small can of tomato sauce, and 1/2 cup red wine...let simmer

In another pan rub it with a cracked garlic clove....melt 3 tablespoons of butter over medium heat in garlic coated pan,

add 3 tablespoons of flour and cook for one minute...add 2 cups of milk (room temp or warmed slightly in the microwave!)...when thickened,

add1/2 cup to 3/4 cup of

parmesan cheese and a pinch of nutmeg...whisk until the cheese is melted.

Cook one pound of Campanelle pasta...remove the bay leaf from the red sauce...top hot pasta with red sauce, and then with white sauce!

YUMMMM!!!