- Salt and pepper
- 1 pound wavy lasagna noodles, broken into irregular pieces
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 1/2 pounds ground beef
- 1 onion, finely chopped
- 2-3 large cloves garlic, finely chopped
- 1 small carrot, finely chopped or grated
- 1 sprig rosemary, finely chopped
- A sprinkle of ground cloves
- 1/4 cup tomato paste
- 1 cup white wine or an additional 1 cup beef stock
- 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 to al dente.
In a Dutch oven, heat the EVOO, two 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, 7-8 minutes. Stir in the tomato paste for 1 minute, then stir in the wine or vegetable stock for 1 minute. Stir in the beef stock and simmer for a few minutes longer.
Pre-heat 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 bechamel sauce over the top in an even layer. Top with a layer of Parmigiano Reggiano and broil in the oven to brown the top.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.