Sloppy Lasagna (Rachael Ray) |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
Ingredients:
2 pounds curly edge lasagna noodles |
salt |
2 tablespoons extra-virgin olive oil |
2 pounds ground beef, pork and veal mix |
1 medium onion, finely chopped |
1 small carrot, grated or finely chopped |
3 to 4 cloves garlic, finely chopped or grated |
2 fresh bay leaves |
freshly ground black pepper |
2 pinches ground cinnamon |
3 tablespoons tomato paste |
1 cup white wine |
1 (28-ounce) can san marzano tomatoes |
a handful basil leaves, torn |
4 tablespoons butter |
4 tablespoons all-purpose flour |
2 to 2 1/2 cups milk, eyeball the amount |
freshly grated nutmeg, to taste |
1 1/2 cups grated parmigiano-reggiano |
2 cups fresh ricotta cheese |
Directions:
1. Bring a large pot of water to a boil over medium heat. Break all of the pasta sheets into irregular, larger than single bite-sized pieces. Salt the water, then add the pasta and cook to a little shy of al dente. Drain and set aside in a large bowl.
2. Heat the extra-virgin olive oil in a heavy bottomed pot or large skillet over medium heat. Add the meat, press it into an even layer and brown it for 3 to 4 minutes before moving. Turn the meat and add the onions and grated carrot. Stir and cook a few minutes to soften, then add the garlic, bay leaves, salt and pepper, to taste, and the cinnamon. Cook for a couple of minutes, then stir in the tomato paste, wait for 1 minute then add the wine. Reduce for a minute more, then add the tomatoes, breaking them up as you stir. Reduce the heat to a simmer and add the basil.
3. While the sauce simmers, in a medium sauce pot, melt the butter over medium heat and whisk in the flour. Cook for 1 minute, then whisk in the milk and nutmeg, and season with salt, pepper, to taste. Let cook for a couple of minutes to thicken, then stir in 1/2 cup of the grated cheese and turn off the heat.
4. Heat a broiler.
5. Add the meat sauce to the bowl with the pasta and toss. Layer half of the pasta into a lasagna pan and scatter with dollops of fresh ricotta cheese. Top with remaining pasta. Pour the white sauce over the pasta and scatter the remaining 1 cup of the grated cheese over the top. Put under the broiler to brown and bubble. Remove from the broiler and serve.
|
|