30 Minute Lasagna Bowls - cooking recipe

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

Preparation

Heat large pot of water to a boil, salt water and cook pasta to al dente.
While pasta water comes to a 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. When the meat has begun to caramelize and develops a nice brown color, 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 paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer.
While 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 in 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.
Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing inches Garnish with parsley.