Weeknight Lasagna Bowl

• 1 lb campanelle pasta
• 2 tablespoons extra virgin olive oil
• 14 lb pancetta, 2 thick slices, chopped
• 34 lb meatloaf mixture (ground beef, pork and veal mix) or 34 lb ground beef
• 12 large carrot, peeled and grated
• 1 small onion, chopped
• 3 garlic cloves, peeled (2 chopped, and 1 left whole)
• 12 teaspoon allspice
• fresh ground black pepper
• 1 bay leaf
• 3 tablespoons tomato paste
• 12 cup dry red wine
• 2 cups beef stock
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• nutmeg
• 12 cup parmigiano-reggiano cheese, grated

1. Heat a large pot of water to a boil; salt water and cook pasta to al dente.
2. Drain pasta and return to pot.
3. While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-hihg heat, add pancetta and render 2 - 3 minutes.
4. Add ground meats and break up as it browns.
5. When the meat has begun to caramelize and develops a nice brown color, about 4-5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper, and bay leaf.
6. Cook 3-4 minutes more to soften onions and carrots, then stir in tomato paste and cook for 2 more minutes; stir in wine and cook out 1 minute then stir in stock and reduce heat to a simmer.
7. While red sauce cooks, cut remaining garlic and rub the inside of a sauce pan with it.
8. Melt butter in pot over medium heat.
9. 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.
10. Thicken 8 - 10 minutes.
11. Toss pasta with white sauce and 1/2C grated cheese.
12. Serve pasta in individual bowls and top with a ladle of the meat sauce in the middle of the bowl for mixing.
13. Top each bowl with more cheese if desired.

pasta, extra virgin olive oil, pancetta, meatloaf, carrot, onion, garlic, allspice, fresh ground black pepper, bay leaf, tomato paste, red wine, beef stock, butter, flour, milk, nutmeg, cheese

Taken from www.food.com/recipe/weeknight-lasagna-bowl-308793 (may not work)