Whole-Wheat Skillet Lasagna and Escarole Salad

• Salt
• 1 pound whole-wheat gemelli or cassarecci
• 5 to 6 tablespoons extra-virgin olive oil, divided
• 1/4 pound pancetta, chopped
• 1 1/2 pounds ground sirloin
• 1 bay leaf
• Ground black pepper
• 1/2 teaspoon ground allspice
• 1 carrot, peeled and grated
• 1 onion, grated
• 4 cloves garlic, grated
• 4 sprigs rosemary, leaves finely chopped
• 1 cup beef stock
• 1 (28-ounce) can Italian tomatoes
• 2 cups ricotta cheese
• 1 ball smoked mozzarella, thinly sliced
• 2 heads escarole, cleaned and dried, coarsely chopped
• 1/2 small red onion, very thinly sliced
• 2 lemons, juiced

1. Heat a pot of water for pasta, season with salt and cook pasta to al dente.
2. Preheat oven to 450 degrees F or broiler.
3. While pasta water comes to a boil, heat 2 tablespoons oil in a high sided skillet over medium-high to high heat.
4. When the oil smokes, add the pancetta, sirloin and bay leaf and caramelize the meat, 5 to 6 minutes, season with salt, pepper and allspice.
5. Add grated vegetables and garlic, rosemary.
6. Cook 7 to 8 minutes, stir in stock.
7. Add tomatoes and break up with a spoon.
8. Drain pasta and add to sauce then stir in ricotta.
9. Top pasta with a layer of mozzarella and place in oven.
10. Cook 5 minutes to melt and bubble mozzarella.
11. Dress the escarole and onions with the lemon juice and 3 to 4 tablespoons oil, season the salad with salt and pepper.

salt, gemelli, extravirgin olive oil, pancetta, ground sirloin, bay leaf, ground black pepper, ground allspice, carrot, onion, garlic, rosemary, beef stock, italian tomatoes, ricotta cheese, mozzarella, red onion, lemons

Taken from www.foodnetwork.com/recipes/rachael-ray/whole-wheat-skillet-lasagna-and-escarole-salad-recipe.html (may not work)