Friday, May 20, 2011

Two-Sauce Lasagna Bowls

(This one came from one of my Rachael Ray cookbooks, adapted to what I had on-hand.)

1 lb curly short-cut pasta (I used bow-ties)
2 tbsp olive oil
3/4 ground beef (original recipe called for ground beef/pork/veal mix)
1/2 carrot, peeled and grated
1 small to med. onion, chopped
3 cloves garlic, 2 chopped, 1 peeled whole
salt and pepper
3 tbsp tomato paste
1/2 dry red wine (I used a pinot noir)
2 cups beef stock
3 tbsp butter
2 cups milk
a couple pinches of nutmeg
1/2 cup grated parm cheese (I used more. There's never too much cheese. lol)

Bring a large pot of water to a boil for a pasta. Salt the water, add the pasta, and cook to al dente.

Meanwhile, heat the olive oil in a medium sauce pot over med-high heat. Add the meat and break it up as it browns (the original recipe calls to start the pot with some pancetta, but I didn't have any). Add the carrot, onions, chopped garlic, and salt and pepper. Cook a few minutes to soften the veggies, then work in the tomato paste and cook a few minutes more. Add the wine and cook for a minute, then stir in the stock and reduce the heat to a simmer.

While the red sauce is simmering and reducing, cut the peeled garlic clove in half and rub the inside of a medium sauce pot with it. Add teh butter and melt over medium heat. Add the flour and whisk together for a minute or so, then whisk in the milk and bring to a bubble. Reduce the heat and season the sauce with salt, pepper, and nutmeg. Cook 8-10 minutes to thicken, then stir in the cheese.

Toss the pasta in the white sauce. Serve in individual bowls and top each with the meat sauce.

Posted by: Erika

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