30 Minute Lasagna Bowls

Name: 30 Minute Lasagna Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving(s)
Cuisine: italian
Ingredients: 2 teaspoons salt (for pasta water and little extra for seasoning); 1 lb campanelle pasta; 2 tablespoons extra virgin olive oil; 1/4 lb pancetta, a couple of thick slices, chopped; 3/4 lb ground beef (or pork, veal mix and ground beef); 1/2 large carrot, peeled and grated; 1 medium onion, chopped; 3 garlic cloves (2 chopped or grated, 1 peeled); 1/2 teaspoon allspice; 1/8 teaspoon 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; 1/16 teaspoon nutmeg, to taste; 1/2 cup parmigiano-reggiano cheese, grated (plus some to pass at table); 1/4 cup fresh parsley leaves, finely chopped

⏱ 30 mins 🍽 8 serving(s) 🌶 italian 🏷 One Dish Meal

This recipe offers a deconstructed take on a classic family lasagna, using short curly pasta for speed. A rich meat sauce with pancetta, beef, and red wine simmers alongside a creamy, nutmeg-scented white sauce. The cooked pasta is combined with the white sauce and cheese, then served in bowls topped with the meat mixture for a comforting, complete meal that comes together in half an hour.

Ingredients

2 teaspoons salt (for pasta water and little extra for seasoning)
1 lb campanelle pasta
2 tablespoons extra virgin olive oil
1/4 lb pancetta, a couple of thick slices, chopped
3/4 lb ground beef (or pork, veal mix and ground beef)
1/2 large carrot, peeled and grated
1 medium onion, chopped
3 garlic cloves (2 chopped or grated, 1 peeled)
1/2 teaspoon allspice
1/8 teaspoon 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
1/16 teaspoon nutmeg, to taste
1/2 cup parmigiano-reggiano cheese, grated (plus some to pass at table)
1/4 cup fresh parsley leaves, finely chopped

Method

Bring a large pot of salted water to the boil and cook the pasta until it is al dente.
As the water heats, warm the olive oil in a medium sauce pot. Add the pancetta and cook for 2 to 3 minutes, then crumble in the ground meat and brown it for 4 to 5 minutes. Stir in the grated carrot, chopped onion, 2 cloves of garlic, allspice, salt, pepper, and the bay leaf, cooking for 3 to 4 minutes. Mix in the tomato paste and cook for 2 minutes, then pour in the wine and cook for 1 minute. Add the beef stock, reduce the heat, and let it simmer.
While the meat sauce cooks, rub the inside of another medium pot with the remaining whole garlic clove. Melt the butter in this pot, whisk in the flour for about a minute, then gradually whisk in the milk. Bring it to a bubble, lower the heat, and season with salt, pepper, and nutmeg. Allow the sauce to thicken for 8 to 10 minutes.
Combine the drained pasta with the white sauce and 1/2 cup of grated cheese. Divide the pasta among individual bowls, ladling the meat sauce into the centre of each. Finish with a garnish of chopped parsley.

Nutrition (per serving)

Sodium1006400 mg

Recipe details

CategoryOne Dish Meal

Cuisineitalian

AuthorBrandess