Two sauce weeknight lasagne bowls

  • Salt
  • 450g Campanelle pasta
  • 2 tbsp extra-virgin olive oil
  • 115g pancetta, a couple of thick slices, chopped
  • 340g minced beef pork and veal mix or beef mince
  • 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 tsp allspice, a couple of pinches
  • Freshly ground black pepper
  • 1 bay leaf
  • 3 tbsp tomato puree
  • 125ml dry red wine
  • 500ml beef stock
  • 45g butter
  • 3 tbsp flour
  • 500ml milk
  • Nutmeg, to taste
  • 50g grated Parmigiano Reggiano, plus some to pass at table
  • A handful fresh parsley leaves, finely chopped
1) Bring a large pot of water to the oil, salt water and cook pasta to al dente.

2) Whilst pasta water comes to the 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.

3) When the meat has begun to caramelise and develops a nice brown colour, 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 puree and cook for 2 minutes, then stir in wine and cook out 1 minute. Stir in stock and reduce heat to simmer.

4) Whilst 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 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.

5) Toss pasta with white sauce and 50g 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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