Sunday, March 7, 2010

Lasagna Bowl

1 pound of penne pasta
2 tablespoons extra virgin olive oil
3/4 pound of ground beef
1 small to medium onion, chopped
3 cloves of garlic, chopped
1/2 teaspoon allspice
ground black pepper
garlic powder
3 tablespoons of tomato paste
1/2 cup red wine
2 cups beef stock
3 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 cup grated Parmigiano Reggiano


1. Heat large pot of water to a boil, salt water and cook pasta to al dente.
2. While pasta water comes to a boil, heat medium sauce pot over medium-high heat, 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 onion, garlic, allspice, garlic powder, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions 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.
3. While red sauce cooks,  melt butter in a stock 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.
4. 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. 

(adapted from Rachael Ray)

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