Classic lasagna in my family is made by layering thin lasagna noodles, preferable egg pasta, with layers of bechemel or white sauce, and a light meat sauce. Here, curly short-cut pasta is topped with the white sauce and topped with a rich meat sauce for mixing in.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- Salt
- 1 pound Campanelle pasta
- 2 tablespoons extra-virgin olive oil
- 1/4 pound pancetta, a couple of thick slices, chopped
- 3/4 pound ground beef pork and veal mix or ground beef
- 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 teaspoon allspice, a couple of pinches
- Freshly 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
- Nutmeg, to taste
- 1/2 cup grated Parmigiano Reggiano, plus some to pass at table
- A handful fresh parsley leaves, finely chopped
Instructions
- 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 in. Garnish with parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1134 |
| Total Fat | 55 g |
| Saturated Fat | 22 g |
| Carbohydrates | 106 g |
| Dietary Fiber | 6 g |
| Sugar | 14 g |
| Protein | 48 g |
| Cholesterol | 127 mg |
| Sodium | 1383 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1134 |
| Total Fat | 55 g |
| Saturated Fat | 22 g |
| Carbohydrates | 106 g |
| Dietary Fiber | 6 g |
| Sugar | 14 g |
| Protein | 48 g |
| Cholesterol | 127 mg |
| Sodium | 1383 mg |
Reviews
I’m sorry. I do usually love Rachael’s recipes, but this one will not be on repeat. The pasta and cheese sauce was good, but the tomato sauce lacked a lot. I added a lot more tomato paste and some sugar because it didn’t taste at all like the sauce you would usually use in lasagna. I would make it again with a different tomato sauce. Also it took closer to 60 minutes than 30.
This is seriously one of my favorite Rachel Ray recipes! I’ve been making this for years. I do add a bit more tomato paste, and substitute farfalle pasta. Rich and decadent, this dish is definitely crave-worthy!
This recipe really did take 30 minutes and was delicious. The kids really liked it so I had to make it twice in 1 week. Definitely a “make again”.
I’m an experienced cook and this recipe took me about 50 minutes to prepare. And, I wish the recipes would include a time for cleanup in addition to prep/cook times. MAN….. My kitchen was a mess with lots of pots and utensils to wash.
The above said, I agree that this was a lot like hamburger helper. It tasted fine but not worth the effort. I too used more cheese than specified and thought that enhanced the dish. The good news is that I have a big hunk of aged cheese left… considering I paid $8 for a 1/2 pound chunk.
My family loved it. I did add more tomato paste as suggested by the reviews. Leftovers were excellent!
This was really great. The only problem I had is that the meat sauce didn’t thicken up as much as I wanted it to. I think I will add more tomato paste next time and maybe more hamburger.
Super delicious. I served w/ some oven roasted broccoli, and what a tasty mid-week meal. It really only took 30 minutes! Nice!
It was so good my hubby licked the bowl clean!!!!
I made the meat sauce in the afternoon and reheated it at meal time. Then everything was quick and easy at dinner. I also added more paste and mushrooms (about 3 large cut up the size of the carrots) . Yumm-0
This was absolutely fabulous! I too used a whole can of tomato paste, and used Marsala wine, which has a very strong flavor. It took about 45 mins to make, but I don’t mind – it was worth it. Will definitely make this again!