You can never have too many main course recipes, so give Two Sauce Weeknight Lasagn Head to the store and pick up onion, parmigiano reggiano, ground beef, and a few other things to make it today. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. This recipe is typical of Mediterranean cuisine.
Instructions
1
Watch how to make this recipe.
2
Heat large pot of water to a boil, salt water and cook pasta to al dente.
Ingredients you will need
Pasta
Water
Salt
Equipment you will use
Pot
3
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.
Ingredients you will need
Salt And Pepper
Tomato Paste
Water
Olive Oil
Allspice
Bay Leaves
Pancetta
Carrot
Clove
Garlic
Onion
Sauce
Stock
Meat
Wine
Equipment you will use
Pot
4
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.
Ingredients you will need
Whole Clove
Sauce
Butter
Garlic
Dry Seasoning Rub
Equipment you will use
Pot
5
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.
Ingredients you will need
Nutmeg
Pepper
All Purpose Flour
Sauce
Milk
Salt
Equipment you will use
Whisk
6
Toss pasta with white sauce and 1/2 cup grated cheese.
Ingredients you will need
Cheese
Pasta
Sauce
7
Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing in.