Yields: 0


4-19-2011very good, takes a bit of cooking as there seemed to be too much liquid
Marcus Nilsson
By: Rachael Ray
From: 30-Minute Meals


* Salt and pepper
* 1 pound wavy lasagna noodles, broken into irregular pieces
* 2 tablespoons EVOO (extra-virgin olive oil)
* 1 1/2 pounds ground beef
* 1 onion, finely chopped
* 2 to 3 large cloves garlic, finely chopped
* 1 small carrot, finely chopped or grated
* 1 sprig rosemary, finely chopped
* A sprinkle ground cloves
* 1/4 cup tomato paste
* 1 cup white wine
* 2 cups beef stock
* 3 tablespoons butter
* 2 rounded tablespoons flour
* 2 cups whole milk
* Freshly grated nutmeg, to taste
* Freshly grated parmigiano-reggiano cheese



Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.

In a dutch oven, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the beef and brown well. Add the onion, garlic, carrot, rosemary, cloves and lots of salt and pepper and cook until tender, 7 to 8 minutes. Stir in the tomato paste for 1 minute, then stir in the wine for 1 minute. Stir in the stock and simmer for a few minutes longer.

Preheat the broiler and position a rack in the center of the oven. In a saucepan, melt the butter over medium heat. Whisk in the flour, then the milk, and let thicken enough to coat a spoon; season with salt, pepper and nutmeg.

Toss the pasta with the meat sauce and arrange in a casserole. Pour the béchamel sauce over the top in an even layer. Top with a layer of parmigiano-reggiano and broil in the oven to brown the top.

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