LAZY BOLOGNESE-STYLE LASAGNA

INGREDIENTS

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
Serves 4


PREPARATION

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.